Name: White Chocolate Raspberry Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 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; 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

Description

A delicious dessert that combines the sweetness of white chocolate with the tartness of fresh raspberries, perfect for special occasions.

Ingredients

Scale

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

Instructions

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.
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.
In a saucepan, combine water and sugar for simple syrup. Bring to a boil, stirring until sugar dissolves. Cool.
Beat butter until smooth for frosting. Add lemon juice, zest, vanilla, and salt. Gradually mix in powdered sugar. Add heavy cream and fold in melted white chocolate.
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.
Chill for 30 minutes. Garnish with raspberries and white chocolate shavings. Slice and enjoy!

Notes

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.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 30g
Sodium: 250mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 6g
Cholesterol: 65mg

Keywords: cake, dessert, white chocolate, raspberry, baking