Description
This White Chocolate Raspberry Cake features moist layers of raspberry-studded cake filled and frosted with creamy vanilla whipped white chocolate ganache, creating a delicate balance of fruity tartness and sweet richness perfect for special occasions or elegant dessert tables.
Ingredients
Scale
- 1 x recipe for Raspberry Cake Filling (see referenced recipe)
- 1 ¾ cups (250g) all-purpose flour
- 1 ¼ teaspoon 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) full fat sour cream
- ½ cup (120ml) whole milk
- 1 ¼ cups (150g) fresh raspberries
- Chopped white chocolate (about 8 oz / 225g)
- 1 cup heavy cream, divided (½ cup for melting, remaining for whipping)
- 1 vanilla bean, seeds scraped (plus pod for infusion)
- 1 ½ teaspoons vanilla extract
Instructions
- Prepare the raspberry filling according to the referenced recipe. Allow it to cool completely, then chill for at least 30 minutes. Cover and refrigerate for up to 1 week.
- Heat oven to 350°F (175°C). Line the base of two 8-inch round cake pans with parchment paper. Optionally grease sides or leave ungreased to help batter cling for height.
- Sift together flour, baking powder, baking soda, and salt in a medium bowl. Whisk to combine evenly.
- 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 incorporated. Add egg whites and beat until smooth. Mix in sour cream until just combined.
- Sift half the flour mixture over the wet ingredients and slowly mix in. Gradually add half the milk, then repeat with remaining flour and milk, beating briefly at high speed at the end to emulsify the batter.
- Gently fold fresh raspberries into the batter without crushing them.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes until tops are lightly golden and a skewer inserted comes out clean.
- Transfer pans to a wire rack and cool in pans for 20-30 minutes. Loosen edges with a spatula, invert to remove cakes, peel off parchment, and cool completely on racks.
- Place chopped white chocolate in a large bowl. Heat ½ cup cream with vanilla bean seeds and pod until simmering, then pour over chocolate. Cover and let stand 2 minutes. Whisk until smooth and silky, then cool 5 minutes. Whisk in remaining cold cream. Refrigerate at least 2 hours or overnight until cold.
- Add vanilla extract to chilled ganache, then beat with mixer whisk attachment on medium speed until thick and fluffy, about 2 minutes.
- Place one cake layer on a serving plate. Pipe about 1 cup frosting in a ring around the edge to form a barrier. Spread 1 cup raspberry filling inside the ring. Top with second cake layer aligned with the first.
- Cover entire cake with remaining frosting, smoothing sides and creating swooshes on top with a large spatula. Dollop and swirl extra raspberry filling on top if desired. Garnish with fresh raspberries.
Notes
- This cake is perfect for special occasions.
- Store leftovers in an airtight container in the refrigerator.
- Use fresh raspberries for best flavor.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: White Chocolate Raspberry Cake, Dessert, Cake Recipe, Special Occasion Cake