Description
A stunning dessert that combines the rich flavor of white chocolate with the tart sweetness of raspberries, perfect for any celebration.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup white chocolate, melted
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar (for the filling)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 cup unsalted butter (for frosting)
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 cup white chocolate, melted and slightly cooled (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Fresh raspberries for decoration
- Edible raspberry swirls for decoration
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture in batches, alternating with the whole milk. Start and end with the flour mixture.
- Stir in the melted white chocolate until fully mixed.
- Divide the batter evenly between the two cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the raspberry filling, place raspberries, sugar, and lemon juice in a saucepan over medium heat and cook for 5-7 minutes until the raspberries release their juices.
- Stir in the cornstarch-water mixture and cook for another 2-3 minutes until the filling thickens. Remove from heat and let it cool.
- For the white chocolate frosting, beat the softened butter and powdered sugar together until smooth. Add heavy cream, melted white chocolate, and vanilla extract, continuing to beat until fluffy.
- Once the cakes have cooled, place one layer on a serving platter. Spread the raspberry filling evenly over the top, then place the second layer on top.
- Frost the entire cake with white chocolate frosting, smoothing out the top and sides.
- Garnish with fresh raspberries, edible raspberry swirls, and a dusting of powdered sugar.
- Slice, serve, and enjoy!
Notes
Use softened butter for easier mixing. If using frozen raspberries, add them directly to the filling without thawing. For more intense flavor, add raspberry extract to the cake batter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cake, dessert, white chocolate, raspberry, celebration