Description
A delightful cake that combines the creaminess of white chocolate with the tartness of raspberries, perfect for special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup white chocolate chips, melted
- 1 cup whole milk
- 2 cups fresh or frozen raspberries
- 1/4 cup sugar (for filling)
- 1 tbsp lemon juice
- 2 tbsp cornstarch mixed with 2 tbsp water (for filling)
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1/2 cup white chocolate, melted and cooled (for frosting)
- 3 tbsp milk (for frosting)
- 1 tsp vanilla extract (for frosting)
- Fresh raspberries (for decoration)
- White chocolate curls or shavings (for decoration)
- Mint leaves (for decoration)
Instructions
- Preheat the oven to 350°F and grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the vanilla and melted white chocolate.
- Add the flour mixture alternately with the milk, beginning and ending with the flour, mixing until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan and cook over medium heat until berries break down.
- Add the cornstarch slurry and stir until thickened; let cool completely.
- For the frosting, beat the butter until creamy, then gradually add powdered sugar, stirring until smooth.
- Stir in melted white chocolate, vanilla, and milk until desired consistency is reached.
- To assemble, level the cakes if necessary and place the first layer on a cake board.
- Spread a thin layer of frosting, then a layer of raspberry filling, repeating with the next layer.
- Frost the outside and top of the cake, then chill slightly to set.
- Decorate with fresh raspberries, white chocolate curls, or piped swirls of frosting.
Notes
Make sure all ingredients are at room temperature before starting for the best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cake, dessert, raspberry, white chocolate, baking