White Chocolate Raspberry Cake
A delightful dessert combining rich white chocolate and tangy raspberries, perfect for special occasions.
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour
- 2.5 tsp baking powder
- 0.5 tsp salt
- 1 cup unsalted butter, softened
- 1.75 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 0.5 cup sour cream
- 1 cup white chocolate, melted
Raspberry Filling
- 2 cups fresh or frozen raspberries
- 0.5 cup sugar
- 1 tbsp cornstarch
- 2 tbsp water
Frosting Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla
- 0.5 cup melted white chocolate
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease two 8-inch cake pans.
- Mix together flour, baking powder, and salt in a bowl.
- In another bowl, beat the butter and sugar until fluffy.
- Add the eggs one at a time, then stir in the vanilla and melted white chocolate.
- Alternate adding the dry ingredients with the milk and sour cream.
Baking
- Divide the batter between the prepared pans and bake for 28–32 minutes.
- Let the cakes cool completely.
Raspberry Filling
- Cook the raspberries, sugar, cornstarch, and water over medium heat until thickened. Let cool.
Frosting
- Beat the butter and cream cheese together until smooth.
- Gradually add the powdered sugar, vanilla, and melted white chocolate.
Assembly
- Layer the cake, spreading raspberry filling between the layers.
- Frost the entire cake with the white chocolate frosting.
- Decorate with fresh raspberries and white chocolate shavings for an elegant touch.
Notes
Ensure your ingredients are at room temperature for a smooth batter. Don’t overmix the batter; gentle folding makes the cake light and airy. Experiment with the raspberry filling and make it a layer within the cake for added flavor.