A Delightful Blend of Creamy White Chocolate and Tart Raspberries
This heavenly white chocolate raspberry cake is a rich and elegant dessert perfect for celebrations or a sweet weekend indulgence. The creamy white chocolate pairs beautifully with the tartness of fresh raspberries, creating a perfect balance of flavors.
Essential Ingredients and Tools for Perfect White Chocolate Raspberry Cake
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk, room temperature
- 1/2 cup melted white chocolate (cooled)
- 1 cup fresh raspberries (lightly coated in flour to prevent sinking)
For the White Chocolate Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup melted white chocolate (cooled)
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream (as needed for consistency)
For Garnish:
- Fresh raspberries
- White chocolate shavings
- Mint leaves (optional)
Tools:
- 2 x 9-inch round cake pans
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
Step-by-Step Cooking Guide
- Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. - Add Dry Ingredients and Milk:
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. - Add White Chocolate and Raspberries:
Fold the melted white chocolate into the batter until smooth. Gently fold in the raspberries (coated with flour) to prevent them from sinking during baking. - Bake the Cake:
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. - Make the White Chocolate Buttercream:
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Pour in the melted white chocolate and vanilla extract, then mix until fully combined. Add heavy cream, a tablespoon at a time, until the frosting is light and fluffy. - Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of white chocolate buttercream on top.
Add the second cake layer and frost the top and sides with the remaining buttercream. Smooth with a spatula or create decorative swirls. - Garnish and Serve:
Decorate the cake with fresh raspberries and white chocolate shavings. Add mint leaves for a pop of color if desired.
Slice and enjoy this creamy, fruity masterpiece!
FAQs About White Chocolate Raspberry Cake
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but do not thaw them before folding into the batter to avoid excess moisture.
How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving.
Can I make the cake ahead of time?
Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature. Assemble and frost before serving.
Final Thoughts
This heavenly white chocolate raspberry cake is sure to impress with its creamy texture, delicate sweetness, and vibrant raspberry flavor. Whether for birthdays, holidays, or simply a special dessert, it’s a recipe you’ll come back to again and again.