White Chocolate Raspberry Cake Recipe

White Chocolate Raspberry Cake Recipe

White Chocolate Raspberry Cake combines the richness of white chocolate with the tartness of fresh raspberries, creating a decadent dessert that’s perfect for special occasions.

This cake features layers of moist vanilla cake infused with white chocolate, paired with a creamy white chocolate ganache and tangy raspberry filling. It’s a delightful treat that’s sure to impress with its beautiful presentation and delicious flavors.

Ingredients:

    For the Cake:

• 2 cups cake flour (or all-purpose flour)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk
• 4 oz white chocolate, melted and cooled

For the Raspberry Filling:

• 1 cup fresh raspberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch

    For the White Chocolate Ganache:

• 8 oz white chocolate, finely chopped
• 1/2 cup heavy cream

For Decoration (Optional):

• Fresh raspberries
• White chocolate curls or shavings

How to Make White Chocolate Raspberry Cake:

    Preheat Oven and Prepare Pans:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.

Prepare Dry Ingredients:

In a medium bowl, whisk together the cake flour (or all-purpose flour), baking powder, baking soda, and salt. Set aside.

    Cream Butter and Sugar:

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer.

Add Eggs and Vanilla:

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter mixture, alternating with sour cream and milk, starting and ending with the dry ingredients. Mix until just combined.

    Fold in Melted White Chocolate:

Gently fold in the melted white chocolate until evenly distributed throughout the batter.

Divide Batter and Bake:

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Make Raspberry Filling:

While the cakes are baking, prepare the raspberry filling. In a small saucepan, combine the fresh raspberries, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down. Remove from heat and let cool completely.

Make White Chocolate Ganache:

Place the finely chopped white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to boil. Pour the hot cream over the white chocolate. Let it sit for 1-2 minutes, then gently stir until smooth and creamy. Let the ganache cool and thicken slightly before assembling the cake.

    Assemble the Cake:

Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand. Spread a layer of raspberry filling evenly over the top. Place the second cake layer on top and repeat with another layer of raspberry filling. Place the third cake layer on top.

Frost with White Chocolate Ganache:

Pour the white chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to spread the ganache evenly over the top and sides of the cake.

Decorate (Optional):

Garnish the top of the cake with fresh raspberries and white chocolate curls or shavings for a beautiful presentation.

Chef’s Note:

Ensure the melted white chocolate is cooled to room temperature before folding it into the cake batter to prevent it from seizing.

For a smoother ganache, ensure the chopped white chocolate is finely chopped to melt evenly with the hot cream.

Nutrition Information (per serving):

• Calories: Approximately 450 kcal
• Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 95mg
• Sodium: 180mg
• Carbohydrates: 50g
• Fiber: 2g
• Sugar: 35g
• Protein: 6g

Enjoy this White Chocolate Raspberry Cake as a luxurious dessert that combines the sweetness of white chocolate with the tartness of raspberries for a truly indulgent treat! Perfect for celebrations or whenever you want to impress with a stunning and delicious cake.

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