White Chocolate Raspberry Cake
A delightful dessert that combines the rich sweetness of white chocolate with the tartness of fresh raspberries, perfect for special occasions.
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.
Notes
Ensure all ingredients are at room temperature for a smoother batter. Use frozen raspberries if fresh ones are not available, but thaw and drain them to avoid extra moisture. Consider adding lemon zest for extra flavor.