White Chocolate Raspberry Cake

Why Make This Recipe

White Chocolate Raspberry Cake is a delightful dessert that combines the rich flavor of white chocolate with the tartness of fresh raspberries. This cake is perfect for special occasions, birthdays, or simply when you want to impress family and friends with an elegant treat. The layers of moist cake and creamy buttercream make it a showstopper that tastes as good as it looks!

How to Make White Chocolate Raspberry Cake

Ingredients

• 2 cups granulated sugar
• 2 3/4 cups cake flour, spooned and leveled
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, at room temperature
• 1 cup heavy cream
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 1 cup egg whites, at room temperature
• 12 ounces white chocolate, finely chopped
• 2 cups unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1/2 cup raspberry preserves
• 1 cup fresh raspberries
• White chocolate curls

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease three 8-inch round cake pans and line them with parchment paper.
2. In a stand mixer, combine sugar, flour, baking powder, and salt. Add the butter and mix well for 3 minutes.
3. Gradually add the heavy cream, buttermilk, and vanilla extract. Mix for 2 minutes, then scrape down the bowl and mix for another 30 seconds.
4. Add the egg whites in thirds, mixing for 20 seconds after each addition.
5. Divide the batter evenly among the prepared pans and bake for 20-22 minutes or until a toothpick comes out clean. Let the cakes cool completely.
6. For the white chocolate buttercream, melt the white chocolate in the microwave. In a separate bowl, beat the softened butter until creamy.
7. Gradually add powdered sugar, melted white chocolate, and heavy cream to the butter, mixing until light and fluffy.
8. To assemble the cake, place one cake layer on a plate. Pipe a ring of buttercream around the edge, fill the center with raspberry preserves, and then pipe more buttercream on top.
9. Add the second layer of cake and repeat the process. Place the last layer on top.
10. Frost the entire cake with the remaining buttercream and refrigerate for 30 minutes. Frost again and decorate with fresh raspberries and white chocolate curls.

How to Serve White Chocolate Raspberry Cake

Serve your White Chocolate Raspberry Cake chilled or at room temperature. It looks great on a cake stand and can be garnished with extra raspberries and chocolate curls for a beautiful presentation. This cake pairs well with a cup of coffee or tea, making it a perfect afternoon treat.

How to Store White Chocolate Raspberry Cake

You can make the cake layers a day in advance. The buttercream stays stable at room temperature for up to 3 days. If you have leftover cake, store it in the refrigerator for up to 5 days or freeze it for up to 3 months. Just be sure to wrap it well to keep it fresh!

Tips to Make White Chocolate Raspberry Cake

• Make sure all ingredients are at room temperature for a smoother batter.
• If you want richer flavors, you can add a bit of lemon zest to the raspberry preserves.
• For a more pronounced raspberry flavor, feel free to layer some fresh raspberries in between the cake layers.

Variation

You can also use a different type of berry if raspberries are not available. Strawberries or blueberries make lovely alternatives and will still complement the white chocolate wonderfully.

FAQs

1. Can I make this cake ahead of time?

   • Yes, the cake layers can be baked a day in advance, and the buttercream can also be prepared ahead of time.

2. Can I use regular chocolate instead of white chocolate?

   • While white chocolate is traditional for this recipe, you can substitute it with milk or dark chocolate for a different flavor profile.

3. How can I get my cake layers to be even?

   • Use a kitchen scale to measure the batter when dividing it among the pans for more uniform layers.

White Chocolate Raspberry Cake

A delightful dessert that combines the rich flavor of white chocolate with the tartness of fresh raspberries, perfect for special occasions.

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Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 52 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 400 kcal

Ingredients

  

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For the cake

• 2 cups granulated sugar
• 2 3/4 cups cake flour, spooned and leveled
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, at room temperature
• 1 cup heavy cream
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 1 cup egg whites, at room temperature
• 12 ounces white chocolate, finely chopped

For the white chocolate buttercream

• 2 cups unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream

For assembly and decoration

• 1/2 cup raspberry preserves
• 1 cup fresh raspberries
• White chocolate curls For decoration

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Lightly grease three 8-inch round cake pans and line them with parchment paper.
• In a stand mixer, combine sugar, flour, baking powder, and salt. Add the butter and mix well for 3 minutes.
• Gradually add heavy cream, buttermilk, and vanilla extract. Mix for 2 minutes, then scrape down the bowl and mix for another 30 seconds.
• Add egg whites in thirds, mixing for 20 seconds after each addition.
• Divide batter evenly among prepared pans and bake for 20-22 minutes or until a toothpick comes out clean. Let the cakes cool completely.

Making the Buttercream

• Melt the white chocolate in the microwave.
• In a separate bowl, beat the softened butter until creamy.
• Gradually add powdered sugar, melted white chocolate, and heavy cream to the butter, mixing until light and fluffy.

Assembly

• Place one cake layer on a plate. Pipe a ring of buttercream around the edge, fill the center with raspberry preserves, and then pipe more buttercream on top.
• Add the second layer of cake and repeat the process. Place the last layer on top.
• Frost the entire cake with the remaining buttercream and refrigerate for 30 minutes. Frost again and decorate with fresh raspberries and white chocolate curls.

Notes

Make sure all ingredients are at room temperature for a smoother batter. If you want richer flavors, consider adding lemon zest to the raspberry preserves. For a more pronounced raspberry flavor, layer some fresh raspberries between the cake layers. The cake can be made ahead of time, and leftovers can be stored for up to 5 days in the refrigerator or frozen for up to 3 months.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 55gProtein: 4gFat: 20gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 35g

Keyword Birthday Cake, Elegant Cake, Raspberry Dessert, Special Occasion Dessert, White Chocolate Raspberry Cake

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