why make this recipe
White Chocolate Raspberry Cake is a delightful dessert that combines the rich sweetness of white chocolate with the tartness of fresh raspberries. It looks beautiful and tastes even better, making it perfect for special occasions such as birthdays, anniversaries, or any celebration. The cake’s vibrant colors and creamy texture will impress your guests and leave them wanting more. If you love unique flavor combinations, this cake is sure to steal the show!
how to make White Chocolate Raspberry Cake
Ingredients:
- 1 recipe for Raspberry Cake Filling
- 1 3/4 cups (250g) all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoon (84g) unsalted butter, softened
- 2 tablespoon (30ml) sunflower oil
- 1 1/3 cups (265g) granulated sugar
- 1 1/2 teaspoon (7ml) pure vanilla extract
- 1 large egg at room temperature
- 2 large egg whites at room temperature
- 1/2 cup (120ml) full fat sour cream
- 1/2 cup (120ml) whole milk
- 1 1/4 cups (150g) fresh raspberries
- 1 recipe for Vanilla Whipped Ganache Frosting
Directions:
- Prepare the raspberry sauce and chill.
- Preheat the oven to 350°F (175°C) and prepare your cake pans by greasing them.
- In a bowl, mix the dry ingredients: flour, baking powder, baking soda, and salt. In another bowl, combine the wet ingredients: butter, oil, sugar, vanilla extract, egg, egg whites, sour cream, and milk. Gradually fold in the dry ingredients and then gently add the fresh raspberries.
- Divide the batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool on a wire rack.
- For the frosting, heat the cream and pour it over chopped white chocolate. Let it cool, then whisk in the remaining cream. Chill for 2 hours.
- Once chilled, beat the frosting until it thickens.
- Assemble the cake by layering the cakes, piping frosting in between, adding the raspberry filling, and decorating with fresh raspberries.
how to serve White Chocolate Raspberry Cake
Serve this delightful cake at room temperature. Slice it into generous pieces and place on dessert plates. You can add a dollop of whipped cream or a few extra raspberries on top for a lovely presentation. This cake is a perfect treat for dessert lovers!
how to store White Chocolate Raspberry Cake
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. For longer storage, you can wrap slices in plastic wrap and freeze them for up to a month. Just make sure to let the cake thaw completely in the refrigerator when you’re ready to enjoy it again.
tips to make White Chocolate Raspberry Cake
- Ensure all your ingredients are at room temperature for a smoother batter.
- Be gentle when folding in the raspberries to prevent them from breaking apart too much.
- You can use frozen raspberries if fresh ones are not available, but make sure to thaw and drain them first to avoid extra moisture in the cake.
variation
Try adding a layer of lemon zest to the batter for a touch of citrus that pairs perfectly with the raspberry filling. Alternatively, you could substitute the white chocolate with milk chocolate for a different flavor experience.
FAQs
1. Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding to the batter.
2. How do I prevent the cake from sticking to the pan?
Grease the pans well and consider lining the bottoms with parchment paper for easy removal.
3. Can I make this cake ahead of time?
Yes, you can bake the cakes in advance. Just make sure to wrap and store them properly before frosting and assembling them closer to serving time.
White Chocolate Raspberry Cake
Ingredients
For the Cake
- 1 recipe Raspberry Cake Filling
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 2 tablespoons sunflower oil
- 1 1/3 cups granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 large egg at room temperature
- 2 large egg whites at room temperature
- 1/2 cup full fat sour cream
- 1/2 cup whole milk
- 1 1/4 cups fresh raspberries
- 1 recipe Vanilla Whipped Ganache Frosting
Instructions
Preparation
- Prepare the raspberry sauce and chill.
- Preheat the oven to 350°F (175°C) and prepare your cake pans by greasing them.
- In a bowl, mix the dry ingredients: flour, baking powder, baking soda, and salt. In another bowl, combine the wet ingredients: butter, oil, sugar, vanilla extract, egg, egg whites, sour cream, and milk.
- Gradually fold in the dry ingredients and then gently add the fresh raspberries.
Baking
- Divide the batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool on a wire rack.
Frosting
- For the frosting, heat the cream and pour it over chopped white chocolate. Let it cool, then whisk in the remaining cream.
- Chill for 2 hours.
- Once chilled, beat the frosting until it thickens.
Assembly
- Assemble the cake by layering the cakes, piping frosting in between, adding the raspberry filling, and decorating with fresh raspberries.