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White Chocolate Raspberry Cake Recipe

White Chocolate Raspberry Cake Recipe

Indulge in this stunning White Chocolate Raspberry Cake, featuring fluffy vanilla layers, a tangy raspberry filling, and decadent white chocolate buttercream frosting. Perfect for special occasions or when you want to impress with a beautifully balanced dessert!

Ingredients

Raspberry Cake Filling:

  • 3 cups fresh or frozen raspberries (375g) ๐Ÿ“
  • 2/3 cup granulated sugar (133g) ๐Ÿฌ
  • 2 tsp lemon juice (8g) ๐Ÿ‹
  • 2 tsp fresh lemon zest (5g) ๐Ÿ‹
  • 1/4 cup + 2 Tbsp water, divided (90g) ๐Ÿ’ง
  • 2 Tbsp cornstarch (15g) ๐ŸŒพ

White Cake:

  • 1 cup unsalted butter, room temperature (226g) ๐Ÿงˆ
  • 3 cups granulated sugar (600g) ๐Ÿฌ
  • 1 cup pasteurized egg whites from a carton or 7 egg whites, room temperature (235g) ๐Ÿฅš
  • 3 cups cake flour (360g) ๐ŸŒพ
  • 2 1/2 tsp baking powder (10g) ๐Ÿฅ„
  • 1 tsp fine salt (6g) ๐Ÿง‚
  • 1 1/2 cups full-fat sour cream, room temperature (360g) ๐Ÿฅ›
  • 1/4 cup vegetable oil (56g) ๐Ÿฅ„
  • 2 Tbsp lemon juice (24g) ๐Ÿ‹
  • 2 tsp fresh lemon zest (5g) ๐Ÿ‹
  • 1 tsp vanilla extract (4g) ๐Ÿฆ

Simple Syrup (Optional):

  • 2/3 cup water (160g) ๐Ÿ’ง
  • 2/3 cup granulated sugar (133g) ๐Ÿฌ

White Chocolate Buttercream Frosting:

  • 2 cups unsalted butter, room temperature (452g) ๐Ÿงˆ
  • 2 Tbsp lemon juice (24g) ๐Ÿ‹
  • 2 tsp fresh lemon zest (5g) ๐Ÿ‹
  • 2 tsp vanilla extract (8g) ๐Ÿฆ
  • 1 tsp fine salt (6g) ๐Ÿง‚
  • 7 cups powdered sugar (875g) ๐Ÿฌ
  • 1/3 cup heavy cream or whipping cream (80g) ๐Ÿฅ›
  • 1 1/2 cups white chocolate chips, melted and cooled (260g) ๐Ÿซ
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Instructions

1. Prepare the Raspberry Cake Filling:

  1. Combine Ingredients: In a saucepan, mix raspberries, granulated sugar, lemon juice, lemon zest, and 1/4 cup water. Heat over medium-high until boiling, then reduce to medium-low and simmer for 10-15 minutes.
  2. Strain Mixture: Pour the mixture through a metal strainer into a bowl, using a spatula to extract all liquid. Discard the pulp.
  3. Thicken Filling: In a small bowl, whisk together 2 Tbsp water and cornstarch to make a slurry. Add this to the strained raspberry filling, stirring well.
  4. Cook Again: Return to the pot and cook over medium heat until thickened, stirring constantly. Cool in a bowl, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.

2. Make the White Cake:

  1. Preheat Oven: Preheat your oven to 350ยฐF (175ยฐC). Grease and flour three 9-inch round cake pans.
  2. Cream Butter and Sugar: Beat softened butter and sugar until light and fluffy. Gradually add egg whites and mix until combined.
  3. Add Dry Ingredients: In a separate bowl, whisk together cake flour, baking powder, and salt. Add this mixture alternately with sour cream to the butter mixture, starting and ending with flour.
  4. Add Flavorings: Mix in vegetable oil, lemon juice, lemon zest, and vanilla extract until just combined.
  5. Bake: Divide the batter among prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely.

3. Prepare the Simple Syrup (Optional):

  1. Combine Ingredients: In a small saucepan, mix water and sugar. Bring to a boil, stirring until sugar dissolves. Let cool before using.

4. Make the White Chocolate Buttercream Frosting:

  1. Beat Butter: In a large bowl, beat softened butter until smooth.
  2. Add Ingredients: Mix in lemon juice, lemon zest, vanilla extract, and salt. Gradually add powdered sugar.
  3. Add Cream and Chocolate: Stir in heavy cream, then fold in melted and cooled white chocolate. Beat until smooth and fluffy.

5. Assemble the Cake:

  1. Level Cakes: If necessary, level the tops of the cakes with a serrated knife.
  2. Apply Simple Syrup (Optional): Brush each layer with simple syrup to keep the cake moist.
  3. Add Filling: Place one cake layer on a serving plate, spread a thin layer of frosting, and top with raspberry filling. Repeat with the second layer.
  4. Frost the Cake: Place the final cake layer on top and frost the entire cake with white chocolate buttercream.

6. Decorate and Serve:

  1. Chill: Refrigerate the cake for at least 30 minutes to set the frosting.
  2. Serve: Garnish with fresh raspberries and white chocolate shavings if desired. Slice and enjoy!

This White Chocolate Raspberry Cake is a delightful blend of flavors and textures, perfect for celebrations or as a special treat. Enjoy! ๐Ÿฐ