Name: White Chocolate Raspberry Cake
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 cups fresh or frozen raspberries; 2/3 cup granulated sugar; 2 tsp lemon juice; 2 tsp fresh lemon zest; 1/4 cup + 2 Tbsp water, divided; 2 Tbsp cornstarch; 1 cup unsalted butter, room temperature; 3 cups granulated sugar; 1 cup pasteurized egg whites, room temperature; 3 cups cake flour; 2 1/2 tsp baking powder; 1 tsp fine salt; 1 1/2 cups full-fat sour cream, room temperature; 1/4 cup vegetable oil; 2 Tbsp lemon juice; 2 tsp fresh lemon zest; 1 tsp vanilla extract; 2/3 cup water; 2 cups unsalted butter, room temperature; 2 Tbsp lemon juice; 2 tsp fresh lemon zest; 2 tsp vanilla extract; 1 tsp fine salt; 7 cups powdered sugar; 1/3 cup heavy cream; 1 1/2 cups white chocolate chips, melted and cooled

White Chocolate Raspberry Cake

White Chocolate Raspberry Cake is a delightful dessert that brings together the rich sweetness of white chocolate and the tart flavor of raspberries. This delicious layered cake not only looks stunning but tastes divine, making it perfect for special occasions or just a sweet treat at home. With its light texture and rich flavors, it’s sure to impress anyone who takes a bite.

Why Make This Recipe

This recipe is not just about taste; it’s about creating a beautiful and memorable dessert. The combination of white chocolate and raspberries creates a balance of sweetness and tang, appealing to both chocolate lovers and berry fans. Plus, making this cake from scratch allows you to enjoy fresh ingredients and customize it to your liking. Whether it’s a birthday, anniversary, or simply a weekend treat, this cake will surely be the star of the show.

How to Make White Chocolate Raspberry Cake

Ingredients

For the Raspberry Filling:
- 3 cups fresh or frozen raspberries
- 2/3 cup granulated sugar
- 2 tsp lemon juice
- 2 tsp fresh lemon zest
- 1/4 cup + 2 Tbsp water, divided
- 2 Tbsp cornstarch
For the White Cake:
- 1 cup unsalted butter, room temperature
- 3 cups granulated sugar
- 1 cup pasteurized egg whites (from a carton or 7 egg whites), room temperature
- 3 cups cake flour
- 2 1/2 tsp baking powder
- 1 tsp fine salt
- 1 1/2 cups full-fat sour cream, room temperature
- 1/4 cup vegetable oil
- 2 Tbsp lemon juice
- 2 tsp fresh lemon zest
- 1 tsp vanilla extract
- 2/3 cup water
- 2/3 cup granulated sugar
For the White Chocolate Buttercream Frosting:
- 2 cups unsalted butter, room temperature
- 2 Tbsp lemon juice
- 2 tsp fresh lemon zest
- 2 tsp vanilla extract
- 1 tsp fine salt
- 7 cups powdered sugar
- 1/3 cup heavy cream or whipping cream
- 1 1/2 cups white chocolate chips, melted and cooled

Directions

Prepare the Raspberry Cake Filling: In a saucepan, combine raspberries, granulated sugar, lemon juice, lemon zest, and 1/4 cup water. Heat over medium-high until it boils, then reduce to medium-low and simmer for 10-15 minutes. Strain the mixture through a metal strainer into a bowl, pressing out all the liquid with a spatula. Discard the pulp. In a small bowl, mix 2 Tbsp of water with 2 Tbsp cornstarch to make a slurry. Add this to the strained raspberry liquid and stir well. Return the filling to the pot and cook over medium heat until it thickens, stirring constantly. Cool in a bowl, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.

Bake the White Cake: Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans. In a large bowl, beat the softened butter with granulated sugar until light and fluffy. Gradually add the egg whites and mix until combined. In a separate bowl, whisk together cake flour, baking powder, and salt. Add this to the butter mixture alternately with the sour cream, starting and ending with the flour mixture. Mix in vegetable oil, lemon juice, lemon zest, and vanilla extract until just combined. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

Prepare the Simple Syrup (Optional): In a small saucepan, combine water and sugar. Bring to a boil, stirring until the sugar dissolves. Let it cool before using.

Make the White Chocolate Buttercream Frosting: In a large bowl, beat softened butter until smooth. Add lemon juice, lemon zest, vanilla extract, and salt. Gradually mix in powdered sugar. Add heavy cream and mix until combined, then fold in melted and cooled white chocolate. Beat until the frosting is smooth and fluffy.

Assemble the Cake: If needed, level the tops of the cakes with a serrated knife. Brush each layer with simple syrup (if using) to keep the cake moist. Place one cake layer on a serving plate, spread a thin layer of frosting, and top with a generous amount of raspberry filling. Repeat with the second layer. Place the final cake layer on top and frost the entire cake with white chocolate buttercream.

Decorate and Serve: Refrigerate the cake for at least 30 minutes to set the frosting. Garnish with fresh raspberries and white chocolate shavings if desired. Slice and enjoy!

How to Serve White Chocolate Raspberry Cake

Serve this cake chilled or at room temperature. It pairs beautifully with a cup of coffee, tea, or a glass of milk. For a festive touch, you can add a few fresh raspberries or some mint leaves as a garnish when serving.

How to Store White Chocolate Raspberry Cake

To store the cake, keep it in an airtight container in the refrigerator. It will stay fresh for up to a week. If you need to keep it for longer, you can freeze it without the frosting. Wrap the layers tightly in plastic wrap and then foil, and they will last for about a month in the freezer.

Tips to Make White Chocolate Raspberry Cake

Use Room Temperature Ingredients: Make sure all your ingredients, especially butter and eggs, are at room temperature for better mixing.
Don’t Overmix the Batter: Mix until just combined to keep the cake fluffy.
Chill the Cake While Decorating: Chill the assembled cake for 30 minutes to make decorating easier.

Variation

For a different flavor, you can swap the raspberry filling for other fruits like strawberries or blueberries. You can also add a hint of almond extract to the buttercream for an extra depth of flavor.

FAQs

1. Can I use frozen raspberries?
Yes, you can use frozen raspberries for the filling. Just make sure to thaw and drain them before cooking.

2. How do I prevent my cake from sticking to the pans?
Make sure to grease and flour your cake pans properly. You can also use parchment paper for added assurance.

3. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers in advance and freeze them. Frost just before serving for the best taste and freshness.