Description
A delightful dessert that combines the rich sweetness of white chocolate with the tart flavor of 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, 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
Instructions
- Prepare the Raspberry Cake Filling by combining raspberries, granulated sugar, lemon juice, lemon zest, and 1/4 cup water in a saucepan. Heat until boiling, then simmer for 10-15 minutes. Strain and cool in the refrigerator.
- Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.
- In a large bowl, beat softened butter with granulated sugar until fluffy. Gradually add the egg whites.
- In another bowl, whisk cake flour, baking powder, and salt. Alternately add to the butter mixture with sour cream.
- Stir in vegetable oil, lemon juice, zest, and vanilla extract until just combined. Divide batter among pans and bake for 25-30 minutes. Cool completely.
- For the frosting, beat softened butter, add lemon juice, zest, vanilla, and salt, then gradually mix in powdered sugar and heavy cream, finally fold in melted white chocolate.
- Assemble the cake by leveling tops if necessary, brushing with syrup if using, layering frosting and raspberry filling between cake layers, and frosting the outside with white chocolate buttercream.
- Refrigerate to set the frosting for at least 30 minutes before serving.
Notes
For a different flavor, swap the raspberry filling for strawberries or blueberries. This cake can also be frozen without frosting for longer storage.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: cake, dessert, raspberry, white chocolate, special occasion