Name: White Chocolate Raspberry Cake
Prep time: 45 min
Cook time: 30 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 (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 (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 delightful dessert combining the rich creaminess 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 (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 (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

Prepare Raspberry Cake Filling: In a saucepan, combine raspberries, sugar, lemon juice, lemon zest, and 1/4 cup water. Heat until boiling, then simmer for 10-15 minutes. Strain the mixture, thicken with cornstarch slurry, cook until thick, and refrigerate.
For the White Cake: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round pans. Beat butter and sugar together until fluffy. Add egg whites and mix well. In another bowl, combine flour, baking powder, and salt; gradually add to the butter mixture along with sour cream. Mix in oil, lemon juice, lemon zest, and vanilla. Bake for 25-30 minutes.
For Simple Syrup: In a saucepan, combine 2/3 cup water and 2/3 cup sugar. Boil until the sugar dissolves, then let it cool.
For White Chocolate Buttercream: Beat butter until smooth, then add lemon juice, lemon zest, vanilla, and salt. Gradually mix in powdered sugar and heavy cream. Fold in the melted white chocolate.
Assemble Cake: Level the cakes. Optionally brush them with simple syrup, then layer on the raspberry filling and frost with buttercream.
Chill and Serve: Refrigerate the assembled cake for at least 30 minutes. Garnish with fresh raspberries and chocolate shavings, slice, and enjoy!

Notes

Ensure all your ingredients are at room temperature for better mixing. If using frozen raspberries, thaw and drain them first to avoid excess moisture.

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

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 30g
Sodium: 250mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg

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