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White Chocolate Raspberry Cake

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A stunning three-layer cake featuring soft vanilla cake layers studded with fresh raspberries, filled with raspberry sauce, and frosted with creamy white chocolate buttercream.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoon unsalted butter, softened
  • 2 tablespoon sunflower oil
  • 1 1/3 cups granulated sugar
  • 1 large egg
  • 1 cup egg whites
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/4 to 1 1/2 cups fresh or frozen raspberries
  • 2 cups unsalted butter, room temperature
  • 7 cups powdered sugar
  • 1/3 cup heavy whipping cream
  • 1 1/2 cups white chocolate chips, melted and cooled
  • 2 tablespoon lemon juice
  • 2 teaspoon fresh lemon zest
  • 1/4 cup granulated sugar for filling
  • 1/2 teaspoon lemon juice for filling
  • 2 teaspoon water for filling
  • 1 1/2 teaspoon cornstarch for filling

Instructions

  1. Preheat oven to 350°F. Grease and flour three 8-inch round cake pans and line with parchment paper.
  2. Combine softened butter, oil, sugar and vanilla in a large bowl and beat with an electric mixer for 2 minutes until pale and fluffy.
  3. Beat in egg until well incorporated. Add egg whites and beat until well combined and smooth.
  4. Mix in sour cream.
  5. Sift flour, baking powder, baking soda and salt into a medium bowl and whisk to blend evenly.
  6. Sift in half of the flour over the wet mixture and mix slowly. Gradually beat in half of the milk.
  7. Mix in remaining flour and then rest of the milk. Beat on high for the last 5 seconds to emulsify the batter.
  8. Gently fold in fresh raspberries.
  9. Divide batter evenly between prepared cake pans.
  10. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
  11. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  12. For raspberry filling: Combine raspberries, sugar, lemon juice and water in a saucepan. Mix cornstarch with a small amount of water to create a slurry and stir in. Cook over medium heat until thickened, about 2 minutes. Cool completely.
  13. For white chocolate buttercream: Beat room temperature butter until light and creamy, about 30 seconds.
  14. Gradually add powdered sugar, 4 tablespoons milk, vanilla, lemon juice and lemon zest. Mix until combined.
  15. Add cooled melted white chocolate and mix on low until incorporated.
  16. Turn mixer to medium-high and beat until smooth and fluffy.
  17. Place first cake layer on serving plate and spread with raspberry filling and buttercream.
  18. Add second layer and repeat with filling and frosting.
  19. Top with final cake layer and frost top and sides with remaining buttercream.
  20. Garnish with fresh raspberries if desired.

Notes

Use fresh raspberries for best flavor, though frozen raspberries work well too – do not thaw frozen berries before folding into batter. The white chocolate buttercream can be made a day ahead and stored in the refrigerator. Bring to room temperature and re-whip before using. For a richer cake, substitute buttermilk for whole milk.

Nutrition

Find it online: https://www.receipster.com/raspberry-white-chocolate-cake/

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