Description
A delightful dessert that combines the creamy sweetness of white chocolate with the tartness of fresh raspberries, perfect for special occasions.
Ingredients
Scale
- For the Raspberry Filling:
- 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
- For the Cake:
- 1 cup unsalted butter, room temperature
- 3 cups granulated sugar
- 1 cup pasteurized egg whites (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
- For the Simple Syrup:
- 2/3 cup water
- 2/3 cup granulated sugar
- For the Frosting:
- 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: In a saucepan, combine raspberries, granulated sugar, lemon juice, lemon zest, and 1/4 cup of water. Heat until boiling, then reduce the heat and simmer for 10-15 minutes. Strain the mixture and thicken it with a cornstarch slurry. Let it cool in the fridge.
- Preheat Oven to 350°F: Grease and flour three 9-inch round cake pans. In a large bowl, beat butter and sugar until fluffy. Add the egg whites and mix well. In another bowl, mix the dry ingredients, then add them alternately with the sour cream to the butter mixture. Finally, add lemon juice, lemon zest, and vanilla extract. Bake for 25-30 minutes.
- For Simple Syrup: Boil water and sugar until dissolved, then let it cool.
- For Frosting: In a bowl, beat the softened butter until creamy. Gradually mix in lemon juice, zest, vanilla, and salt. Slowly add the powdered sugar and mix until smooth. Finally, fold in the heavy cream and melted chocolate.
- Assemble the Cake: Level the cooled cake layers, brush each layer with simple syrup, spread a layer of frosting, and add raspberry filling in between the layers. Cover the entire cake with buttercream.
- Chill and Serve: Chill the cake until firm. Before serving, garnish with fresh raspberries and chocolate shavings.
Notes
Use fresh raspberries for the filling whenever possible. Ensure all ingredients are at room temperature before starting to ensure the cake rises well.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: cake, dessert, raspberry, white chocolate, special occasions