Description
This Lemon Raspberry White Chocolate Cake is a showstopper! A moist lemon cake is layered with fresh raspberries, creamy white chocolate ganache, and a hint of lemon zest. Perfect for birthdays, holidays, or any special occasion!
Ingredients
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/4 cup lemon juice
- Zest of 2 lemons
- For the White Chocolate Ganache:
- 12 ounces white chocolate, chopped
- 1 cup heavy cream
- 1/4 cup fresh raspberries, plus more for garnish
- For the Raspberry Filling:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and lemon zest.
- In a separate bowl, whisk together buttermilk and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients.
- Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Make the Raspberry Filling: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and the mixture thickens slightly (about 5-7 minutes). Let cool.
- Make the White Chocolate Ganache: Place white chocolate in a heatproof bowl. Heat heavy cream in a saucepan over medium heat until just simmering. Pour hot cream over the white chocolate and let sit for 1 minute. Whisk until smooth and glossy. Stir in the 1/4 cup of raspberries. Let cool slightly to a spreadable consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Spread with half of the raspberry filling, then top with a layer of white chocolate ganache. Place the second cake layer on top. Spread the remaining white chocolate ganache over the top and sides of the cake.
- Garnish with fresh raspberries.
- Refrigerate for at least 30 minutes before serving.
Notes
- For a more intense lemon flavor, add a tablespoon of lemon extract to the cake batter.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Store leftover cake in the refrigerator for up to 3 days.
- Prep Time: PT45M
- Cook Time: PT35M
- Category: Cake
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 50g
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 65g
- Protein: 6g