Description
This decadent White Chocolate Raspberry Cake is the perfect dessert for any occasion. Layers of moist vanilla cake are paired with a creamy white chocolate buttercream and a tart raspberry filling, creating a symphony of flavors and textures.
Ingredients
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the Raspberry Filling:
- 12 ounces fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- For the White Chocolate Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 6 cups powdered sugar, sifted
- 8 ounces white chocolate, melted and cooled
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Make the Cake: Preheat oven to 350°F (175°C). Grease and flour three 8-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.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients.
- Divide batter evenly among prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Make the Raspberry Filling: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until raspberries soften and release their juices (about 10 minutes).
- Strain the mixture through a fine-mesh sieve to remove seeds. Let cool completely.
- Make the White Chocolate Buttercream: In a large bowl, beat butter until light and fluffy. Gradually add powdered sugar, alternating with melted white chocolate and heavy cream, until combined. Beat in vanilla extract.
- Assemble the Cake: Place one cake layer on a serving plate. Spread with a layer of raspberry filling, then a layer of buttercream. Repeat with remaining cake layers, raspberry filling, and buttercream.
- Frost the entire cake with remaining buttercream. Decorate as desired.
- Chill for at least 30 minutes before serving.
Notes
- For a richer flavor, use high-quality white chocolate.
- If you prefer a less tart filling, add more sugar to the raspberry mixture.
- Decorate with fresh raspberries and white chocolate shavings for an elegant look.
- Cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 50g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 20g
- Carbohydrates: 65g
- Protein: 5g