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White Chocolate Raspberry Cake

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A moist white chocolate cake layered and filled with fresh raspberries and white chocolate Swiss meringue buttercream for a rich and fruity dessert.

Ingredients

Scale
  • 6 oz white chocolate, chopped or chips
  • 2 cups milk
  • 3 1/3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 6 large egg whites
  • 2 cups granulated sugar (for buttercream)
  • 2 cups unsalted butter, room temperature (for buttercream)
  • 8 oz white chocolate, chopped, melted and cooled (for buttercream)
  • 500 g fresh raspberries, divided
  • 6 Tbsp raspberry jam (optional)

Instructions

  1. Heat milk and white chocolate together until chocolate is melted and mixture is combined; cool to room temperature.
  2. Preheat oven to 350°F. Grease, flour three 8" cake pans and line with parchment.
  3. Whisk flour, baking powder, and salt together in a bowl. Set aside.
  4. In a stand mixer with paddle attachment, cream butter and sugar on medium-high until pale and fluffy (about 3 minutes).
  5. Reduce speed and add eggs one at a time, fully incorporating each before next addition.
  6. Add vanilla extract and then alternate adding flour mixture and milk/chocolate mixture, mixing until just combined.
  7. For buttercream, whisk egg whites with sugar over a double boiler until temperature reaches 160°F, then whip to stiff peaks for Swiss meringue.
  8. Slowly beat in butter until smooth, then add melted white chocolate and mix until combined and fluffy.
  9. To assemble, reserve one-third of raspberries for topping and roughly chop remaining raspberries.
  10. Place one cake layer on plate, spread 3 Tbsp raspberry jam, then 1 cup buttercream, pressing half chopped raspberries into buttercream.
  11. Repeat layering with remaining cake layers, jam, buttercream, and chopped raspberries.
  12. Frost top and sides with remaining buttercream and decorate with reserved whole raspberries.

Notes

Use room temperature ingredients for best results. Cooling the white chocolate milk mixture prevents curdling the batter. Seeded or seedless raspberry jam can be used or omitted according to taste.

Nutrition

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