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–+ servings

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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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 400 kcal

Ingredients
  

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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