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White Chocolate Raspberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 77 reviews
  • Author: Emily
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 4 hours 60 minutes (including chilling time)
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A decadent and moist White Chocolate Raspberry Cake featuring a delicate vanilla-flavored whipped ganache frosting and a fresh raspberry filling. This layered cake combines the tartness of raspberries with the luxurious creaminess of white chocolate, perfect for celebrations or indulgent dessert moments.

Ingredients

Scale

Raspberry Cake Filling

  • 1 x recipe for Raspberry Cake Filling (prepared and chilled)

Cake Batter

  • 1 ¾ cups (250g) all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoon (84g) unsalted butter, softened
  • 2 tablespoon (30ml) sunflower oil
  • 1 ⅓ cups (265g) granulated sugar
  • 1 ½ teaspoon (7ml) pure vanilla extract
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature
  • ½ cup (120ml) full fat sour cream
  • ½ cup (120ml) whole milk
  • 1 ¼ cups (150g) fresh raspberries

Vanilla Whipped Ganache Frosting

  • White chocolate, chopped (quantity per frosting recipe linked)
  • Heavy cream (some chilled, some for heating) including ½ cup for heating and additional cold cream for whisking
  • Scraped vanilla bean seeds and pod
  • Vanilla extract

Instructions

  1. Prepare Raspberry Sauce: Prepare the raspberry filling according to the raspberry sauce recipe. Allow to cool completely and chill for at least 30 minutes, ideally up to 1 week refrigerated.
  2. Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper on the bottom. Optionally grease sides if preferred.
  3. Mix Dry Ingredients: Sift together flour, baking powder, baking soda, and salt in a medium bowl and whisk to combine evenly.
  4. Cream Butter and Sugars: In a large bowl, beat softened butter, sunflower oil, sugar, and vanilla extract with an electric mixer for 2 minutes until mixture is pale and fluffy.
  5. Add Eggs: Beat in 1 whole egg until incorporated, followed by 2 egg whites until smooth and combined.
  6. Add Sour Cream: Mix in the sour cream thoroughly.
  7. Combine Flour and Milk: Slowly incorporate half the sifted flour into the wet mixture, then gradually beat in half the milk. Repeat with remaining flour and milk. Beat on high for 5 seconds to emulsify batter.
  8. Fold in Raspberries: Gently fold in fresh raspberries to preserve their texture.
  9. Bake the Cakes: Divide batter evenly between pans. Bake 25-30 minutes until tops are lightly golden and a skewer inserted into the center comes out clean.
  10. Cool Cakes: Let cool 20-30 minutes in pans on wire racks. Loosen edges with offset spatula, invert cakes to remove parchment, then cool completely on racks.
  11. Make Vanilla Whipped Ganache Frosting: Heat ½ cup cream and vanilla bean seeds/pod to simmer. Pour over chopped white chocolate in a bowl, cover for 2 minutes, then whisk until smooth. Cool 5 minutes, whisk in remaining cold cream, then chill in refrigerator at least 2 hours or overnight. Remove vanilla pod, add vanilla extract, and beat with mixer until thick and fluffy (about 2 minutes).
  12. Assemble Cake: Place one cake layer on serving plate. Pipe about 1 cup frosting around the edge to form a barrier. Spread 1 cup raspberry filling inside frosting border. Top with second cake layer, align edges.
  13. Frost and Decorate: Cover entire cake with remaining frosting using a large offset spatula, creating swooshes and swirls. Dollop raspberries on top, swirl if desired, and garnish with fresh raspberries.

Notes

  • Use room temperature eggs for better batter emulsion.
  • You can lightly grease cake pan sides if you prefer easier removal, but ungreased pans help cake rise higher.
  • Chill frosting thoroughly before beating to achieve the perfect fluffy texture.
  • The frosting can be made a day ahead and stored covered in the fridge.
  • Fresh raspberries folded gently preserve their shape and prevent batter discoloration.
  • Leftover raspberry filling can be refrigerated up to 1 week.

Nutrition

  • Serving Size: 1 slice (1/10th of cake)
  • Calories: 420 kcal
  • Sugar: 32 g
  • Sodium: 180 mg
  • Fat: 23 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 50 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 80 mg

Find it online: https://emilyquickdinners.com/white-chocolate-raspberry-cake-recipe/