Description

This luscious White Chocolate Raspberry Cake combines moist vanilla cake layers studded with fresh raspberries and a smooth, fluffy white chocolate frosting. The tart raspberry filling perfectly complements the creamy sweetness of the white chocolate, creating an elegant and delicious dessert ideal for special occasions or indulgent gatherings.

Ingredients

Scale

Dry Ingredients

1 ¾ cups (250g) all-purpose flour
1 ¼ tsp baking powder
¼ tsp baking soda
½ tsp salt

Wet Ingredients

6 tbsp (84g) unsalted butter, softened
2 tbsp (30ml) sunflower oil
1 ⅓ cups (265g) granulated sugar
1 ½ tsp (7ml) pure vanilla extract, plus 1 tsp for frosting
1 large egg (at room temperature)
2 large egg whites (at room temperature)
½ cup (120ml) full fat sour cream
½ cup (120ml) whole milk

Fruit

1 ¼ cups (150g) fresh raspberries

Raspberry Sauce

Preparation according to raspberry filling recipe (not detailed here)

Frosting

200g white chocolate, chopped
1 cup (240ml) heavy cream (divided: ½ cup and ½ cup)
1 vanilla bean, seeds scraped (including pod for infusion, optional)

Instructions

Make & Cool Raspberry Sauce: Prepare the raspberry filling as per the referenced recipe. Allow the sauce to cool completely and chill in the refrigerator for at least 30 minutes, up to 1 week covered.
Prepare Cake Pans: Preheat the oven to 350°F (175°C). Line the base of two 8-inch round cake pans with parchment paper. Optionally grease the sides lightly or leave ungreased to help the batter cling and rise higher.
Sift Dry Ingredients: Sift together the flour, baking powder, baking soda, and salt in a medium bowl, then whisk to combine evenly.
Make Cake Batter: In a large bowl, beat softened butter, sunflower oil, sugar, and vanilla extract with an electric mixer for 2 minutes until pale and fluffy. Beat in the whole egg until well combined, then add egg whites and continue beating until smooth. Mix in sour cream. Gradually add the sifted dry ingredients in two additions, alternating with milk in two additions, starting and ending with flour. After incorporating all, beat on high speed for about 5 seconds to emulsify. Carefully fold in fresh raspberries without breaking them.
Bake Cake Layers: Divide batter evenly between the prepared pans. Bake for 25–30 minutes until the cakes are lightly golden and a skewer inserted into the center comes out clean. Cool in pans on wire racks for 20–30 minutes. Run a spatula around edges to loosen, invert cakes onto racks, remove parchment, and cool completely.
Prepare White Chocolate Frosting Base: Place chopped white chocolate in a bowl. In a saucepan, heat ½ cup heavy cream with vanilla bean seeds and pod until simmering. Pour hot cream over chocolate, cover, and let stand 2 minutes. Whisk until smooth and silky. Let cool 5 minutes, then whisk in remaining cold ½ cup cream. Refrigerate at least 2 hours or overnight until chilled.
Whip Frosting: Once chilled, add 1 tsp vanilla extract and beat with a mixer whisk attachment on medium speed until thick and fluffy, about 2 minutes.
Assemble Cake: Place one cake layer on a serving plate. Pipe about 1 cup of frosting around the edge to form a barrier. Spread 1 cup of raspberry filling inside this ring. Place the second cake layer on top, aligning edges. Frost the entire cake smoothly with remaining frosting, creating swirls and swooshes if desired. Garnish with dollops of raspberry sauce swirled on top and fresh raspberries.

Notes

Ensure eggs are at room temperature for better batter volume and texture.
Carefully fold raspberries to avoid breaking them and turning batter pink.
For best results, chill frosting base overnight for easier whipping.
Use full fat dairy products to achieve the moistest cake and creamiest frosting.
Can store assembled cake covered in refrigerator for up to 3 days.
If preferred, cake layers can be made a day ahead and wrapped tightly to preserve freshness.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert, Cake
Method: Baking, Whipping, Assembling
Cuisine: Western, American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420 kcal
Sugar: 35 g
Sodium: 210 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0.3 g
Carbohydrates: 48 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 95 mg

Keywords: white chocolate cake, raspberry cake, white chocolate frosting, berry dessert, layered cake, homemade cake, vanilla cake, raspberry filling