White Chocolate Raspberry Cake

White Chocolate Raspberry Cake is a delicious dessert that combines the sweetness of white chocolate with the tartness of fresh raspberries. This cake is perfect for special occasions or just a delightful treat at home. With its vibrant layers and creamy frosting, this cake is sure to impress anyone who sees and tastes it!

Why Make This Recipe

This recipe is a fantastic choice for several reasons. First, it beautifully balances sweet and tart flavors, making it a favorite for dessert lovers. Second, the layers of moist cake and raspberry filling create a stunning visual treat. Finally, making this cake can be a fun baking project that involves simple steps and relatable ingredients. It’s a great way to show off your baking skills and share a lovely dessert with family and friends.

How to Make White Chocolate Raspberry Cake

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
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 (for simple syrup)
2/3 cup granulated sugar (for simple syrup)
2 cups unsalted butter, room temperature (for frosting)
2 Tbsp lemon juice (for frosting)
2 tsp fresh lemon zest (for frosting)
2 tsp vanilla extract (for frosting)
1 tsp fine salt (for frosting)
7 cups powdered sugar (for frosting)
1/3 cup heavy cream or whipping cream (for frosting)
1 1/2 cups white chocolate chips, melted and cooled

Directions:

Raspberry Cake Filling: In a saucepan, combine raspberries, sugar, lemon juice, lemon zest, and 1/4 cup water. Heat until boiling, then reduce heat and simmer for 10-15 minutes. Strain through a metal strainer, discarding pulp. Make a cornstarch slurry with 2 Tbsp of water, add it to the filling, and cook until thickened. Cool and refrigerate.
White Cake: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch pans. Cream butter and sugar together until fluffy. Gradually add egg whites. In another bowl, mix cake flour, baking powder, and salt. Alternate adding the dry mix and sour cream to the butter mixture. Add oil, lemon juice, zest, and vanilla. Divide the batter among prepared pans and bake for 25-30 minutes.
Simple Syrup (optional): In a saucepan, combine water and sugar. Bring to a boil, stirring until sugar dissolves. Cool.
White Chocolate Buttercream Frosting: Beat butter until smooth. Add lemon juice, zest, vanilla, and salt. Gradually mix in powdered sugar. Add heavy cream and fold in melted white chocolate.
Assemble: Level the cakes if needed. Brush each layer with simple syrup. Layer with frosting and raspberry filling. Frost the entire cake with white chocolate buttercream.
Decorate and Serve: Chill for 30 minutes. Garnish with raspberries and white chocolate shavings. Slice and enjoy!

How to Serve White Chocolate Raspberry Cake

Serve slices of the cake on plates for dessert or at parties. You can add a scoop of vanilla ice cream or whipped cream for extra creaminess. Fresh raspberries or a drizzle of raspberry sauce can also enhance the presentation.

How to Store White Chocolate Raspberry Cake

Keep the cake in an airtight container at room temperature for up to 3 days. If you want to store it longer, refrigerate it for up to a week. Make sure to bring it to room temperature before serving for the best flavor and texture.

Tips to Make White Chocolate Raspberry Cake

Use fresh raspberries for the best flavor, but frozen ones work well too.
Ensure your butter and sour cream are at room temperature for a smooth batter.
If the cake layers dome while baking, trim the tops for an even stack.
Be careful not to overmix the batter to keep the cake light and fluffy.

Variation

For a chocolate twist, add cocoa powder to the cake batter and include dark chocolate chips instead of white ones. You can also substitute the raspberries for strawberries or blueberries for a different fruity flavor.

FAQs

1. Can I make the cake ahead of time?
Yes, you can bake the cake layers in advance and store them in the fridge for up to 3 days or freeze them for up to a month.

2. Can I use a different frosting?
Absolutely! You can use regular buttercream or cream cheese frosting if you prefer.

3. How can I make this cake gluten-free?
Replace the cake flour with a 1-to-1 gluten-free baking flour blend. Be sure to check that all other ingredients are gluten-free as well.

Enjoy making your White Chocolate Raspberry Cake! It’s a treat that everyone will surely love.