White Chocolate Raspberry Cake
White Chocolate Raspberry Cake is a beautiful blend of rich, creamy white chocolate frosting and a vibrant raspberry filling that delivers a perfect balance of sweet and tart flavors. This elegant dessert is an ideal choice for special occasions, turning any gathering into a celebration. With its moist, tender cake layers enveloped in luscious frosting, this cake is a show-stopper that promises to impress your guests. Whether it’s a birthday, anniversary, or a delightful treat for yourself, this cake offers an exquisite indulgence worth every bite.
Ingredients Breakdown
The magic of this White Chocolate Raspberry Cake lies in the careful selection of ingredients that complement each other beautifully, creating a harmonious blend of flavors and textures.
Raspberry Filling Ingredients:
Raspberries are the star of the filling, bringing a burst of color and tartness that contrasts wonderfully with the sweet, creamy elements of the cake. Whether you use fresh or frozen, these berries provide the characteristic sharpness that defines this dessert. Granulated sugar adds a touch of sweetness to balance the tartness, while a hint of lemon juice brightens the flavors, enhancing the natural taste of the raspberries. Cornstarch is essential here; it acts as a thickening agent, turning the juicy berries into a luscious sauce that holds well between the cake layers without running out. This filling is not only visually stunning but also a vital component that cuts through the richness of the cake.
Cake Batter Ingredients:
The cake batter is where the tender crumb and delicate flavor come together. All-purpose flour forms the foundation, providing structure and lightness. The combination of baking powder and baking soda ensures the cake rises perfectly, while a pinch of salt balances the sweetness, enhancing all the other flavors. Softened unsalted butter and sunflower oil are blended to create a rich, moist texture, and granulated sugar is whipped in to give the cake a delicate sweetness. The pure vanilla extract adds a fragrant undertone, elevating the overall taste profile.
Eggs are crucial for texture; a whole egg and additional egg whites provide a light, fluffy crumb that is soft yet sturdy enough to hold the raspberries without collapsing. Sour cream adds moisture and a slight tang, keeping the cake tender, while whole milk helps bind everything together. Folding in fresh raspberries gives the cake beautiful bursts of flavor and a delightful visual appeal with specks of red throughout.
White Chocolate Frosting Ingredients:
White chocolate is the crown jewel of this cake’s frosting, delivering a creamy, sweet richness that pairs wonderfully with the tart raspberry filling. Using high-quality white chocolate is essential for a smooth, luscious frosting that isn’t overly sweet. Heavy cream is added, not only to thin out the chocolate but also to create a whipped, airy texture that is light yet indulgent. Vanilla extract rounds out the flavors, adding depth and warmth to the frosting.
Step-by-Step Preparation Guide
Each component of this White Chocolate Raspberry Cake is carefully crafted to create a symphony of flavors and textures. Follow these steps for a flawless result.
Making the Raspberry Filling:
Begin by making the raspberry filling, as it needs to cool completely before use. Combine the raspberries, sugar, and lemon juice in a saucepan, cooking until the berries release their juices and begin to break down. Stirring occasionally, let the mixture simmer and meld together, creating a vibrant and fragrant sauce. Thickening with cornstarch ensures the filling has the perfect consistency—smooth, rich, and spreadable without being runny. Once thickened, the filling can be passed through a sieve to remove seeds if desired, although leaving the seeds can add a delightful texture.
Baking the Cake Layers:
Creating the cake batter is a process of combining dry and wet ingredients in a balanced way. Start by sifting the flour, baking powder, baking soda, and salt to ensure even distribution and avoid clumps. The wet ingredients, including the softened butter, sunflower oil, and sugar, are beaten together until light and fluffy, forming the base of the cake. Adding eggs, sour cream, and milk in stages helps maintain the batter’s lightness while ensuring everything is well incorporated. Finally, gently fold in fresh raspberries to prevent breaking them apart, preserving their integrity within the cake.
Preparing the White Chocolate Frosting:
The frosting begins with melting chopped white chocolate in warm cream, allowing the two to combine into a silky, smooth mixture. Chilling this base is key, as it needs to be fully cold before whipping. The result is a light, fluffy frosting that spreads easily and holds its shape. Beating the chilled mixture with vanilla creates a frosting that is thick, creamy, and perfect for spreading or piping onto the cake.
Assembling and Decorating the Cake
To assemble, start by placing one cake layer on your serving plate. Use a piping bag to create a frosting border around the edge, which acts as a barrier to keep the raspberry filling in place. Spread the cooled raspberry filling within the border, ensuring an even layer that covers the cake. Place the second cake layer on top, aligning it carefully for a neat finish. The entire cake is then covered with the whipped white chocolate frosting, smoothing the sides and top with an offset spatula. Add finishing touches by swirling extra raspberry filling on top and decorating with fresh raspberries. This not only enhances the visual appeal but also adds extra bursts of flavor.
Recipe Tips & Frequently Asked Questions
Recipe Tips:
- Allow the raspberry filling to cool completely to avoid it melting the frosting during assembly.
- To prevent sinking berries, gently fold raspberries into the batter just before baking.
- Chill the white chocolate frosting thoroughly before whipping to achieve the right texture.
- Use room temperature eggs and butter for a smooth, cohesive batter.
Frequently Asked Questions:
- Can this cake be made ahead of time? Yes, the cake layers and raspberry filling can be made a day in advance and assembled on the day of serving.
- How do I store leftovers? Keep the cake covered in the refrigerator for up to three days.
- Can I use a different berry? Yes, strawberries or blueberries can be substituted, but adjust the sugar to taste due to varying sweetness levels.
- What if my frosting doesn’t whip properly? Ensure the frosting base is completely chilled before whipping; if it’s too warm, it won’t thicken.
What to Serve With This Recipe
White Chocolate Raspberry Cake pairs beautifully with light, complementary desserts or beverages. Serve with a scoop of vanilla ice cream for an added creamy element that enhances the cake’s richness. A side of berry compote can amplify the fruity flavors, or serve alongside a delicate glass of sparkling wine to balance the sweetness with a touch of effervescence. For a fresh and contrasting touch, garnish each slice with mint leaves or a dollop of whipped cream. These pairings not only elevate the dessert but also add layers of enjoyment to each bite.
Conclusion
White Chocolate Raspberry Cake is a celebration of flavors that marry rich, creamy elements with bright, tart notes. Each layer, from the tender cake to the luscious frosting and the vibrant raspberry filling, works together to create an unforgettable dessert experience. Whether you’re serving it at a family gathering or simply indulging in a sweet treat, this cake is sure to impress and delight. Try it for your next occasion, and let each slice bring a moment of joy to your table.
White Chocolate Raspberry Cake
Ingredients
Raspberry Filling:
- 1 ¼ – 1 ½ cups 170g fresh or frozen raspberries (no need to thaw if using frozen)
- 2 tablespoons 25g granulated sugar
- ½ teaspoon lemon juice
- 2 teaspoons 10ml water
- 1 ½ teaspoons 4g cornstarch
Cake Batter:
- 1 ¾ cups 250g all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons 84g unsalted butter, softened
- 2 tablespoons 30ml sunflower oil
- 1 ⅓ cups 265g granulated sugar
- 1 ½ teaspoons 7ml pure vanilla extract
- 1 large egg room temperature
- 2 large egg whites room temperature
- ½ cup 120ml sour cream
- ½ cup 120ml whole milk
- 1 ¼ cups 150g fresh raspberries
Instructions
Prepare the Raspberry Filling:
- Start by making the raspberry filling, as it needs to be completely cool before adding it to the cake. In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Cover and let cook for about 3 minutes until the berries soften and release their juices. Stir occasionally as the mixture begins to simmer, breaking down some raspberries as you go.
- In a separate small bowl, mix water with cornstarch, then add this to the simmering raspberry mixture. Stir continuously until the sauce thickens and bubbles gently. Remove from heat, and if desired, strain through a fine mesh sieve to remove seeds—though keeping the seeds can add a nice texture. Allow the filling to cool completely and chill in the refrigerator for at least 30 minutes before use. It can be stored covered in the fridge for up to a week.
Preheat the Oven and Prepare Cake Pans:
- Preheat your oven to 350°F (175°C). Line the bottom of two 8-inch round cake pans with parchment paper. There’s no need to grease the sides if you prefer the batter to cling to the pans, aiding in achieving taller layers; however, you may lightly grease if preferred.
Make the Cake Batter:
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine evenly. In a separate large bowl, beat the softened butter, sunflower oil, sugar, and vanilla extract using an electric mixer for about 2 minutes, until the mixture is pale and fluffy. Beat in the whole egg until fully incorporated, then add the egg whites and beat until smooth. Mix in the sour cream.
- Gradually sift in half of the flour mixture, stirring gently, then add half of the milk. Repeat with the remaining flour mixture and milk, beating on high speed for about 5 seconds at the end to ensure a smooth batter. Gently fold in the fresh raspberries.
Bake the Cake:
- Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until the tops are lightly golden and a skewer inserted into the center comes out clean. Allow the cakes to cool in the pans on a wire rack for 20-30 minutes. Carefully run a knife around the edges to loosen the cakes, invert them onto the racks, and remove the parchment paper. Let the cakes cool completely.
Make the White Chocolate Frosting:
- Place chopped white chocolate in a large bowl. Heat ½ cup of cream in a saucepan over medium heat with scraped vanilla bean seeds (add the pod too, as it contains additional seeds). Bring the cream just to a simmer, then immediately pour it over the chocolate. Cover the bowl and let sit for 2 minutes. Uncover and whisk until smooth. Let the mixture cool for 5 minutes, then whisk in the remaining cold cream. Cover and chill the frosting base for at least 2 hours or overnight until fully cold. If chilling overnight, cover after 20 minutes.
- Once thoroughly chilled, add vanilla extract and beat the mixture with an electric mixer on medium speed until thick and fluffy, which should take around 2 minutes, depending on your mixer.
Assemble the Cake:
- Place one cake layer on a serving plate. Transfer about 1 cup of frosting to a piping bag and pipe a border around the edge of the cake to hold in the raspberry filling. Spread 1 cup of raspberry filling within the frosting border using an offset spatula. Align the second cake layer on top. Cover the entire cake with the remaining frosting, smoothing the sides and top with an offset spatula. Decorate with fresh raspberries and, if desired, swirl in small dollops of the remaining raspberry filling for a beautiful finish.