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White Chocolate Raspberry Cake

White Chocolate Raspberry Cake

A delightful White Chocolate Raspberry Cake featuring moist layers filled with fresh raspberries and a creamy ganache frosting.
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Prep Time 25 minutes
Cook Time 35 minutes
Chill Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 10 slices
Calories 300 kcal

Equipment

  • 8-inch round cake pans
  • electric hand mixer
  • piping bag
  • Offset spatula

Ingredients
  

Cake batter

  • 1 ¾ cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter softened
  • 2 tablespoons sunflower oil
  • 1 ⅓ cups granulated sugar
  • 1 ½ teaspoons pure vanilla extract
  • 1 large egg at room temperature
  • 2 large egg whites at room temperature
  • ½ cup full fat sour cream
  • ½ cup whole milk
  • 1 ¼ cups fresh raspberries

Raspberry Cake Filling

  • 1 recipe Raspberry Cake Filling follow the recipe link

Vanilla Whipped Ganache Frosting

  • 1 recipe Vanilla Whipped Ganache Frosting follow the recipe link

Instructions
 

Raspberry Sauce Preparation

  • Prepare the raspberry filling according to the recipe. Allow to cool completely and chill for at least 30 minutes before using.

Cake Preparation

  • Preheat oven to 350°F. Line the base of two 8-inch round cake pans with parchment paper.
  • Sift flour, baking powder, baking soda and salt into a medium bowl and whisk to blend evenly.
  • Combine soft butter, oil, sugar and vanilla in a large bowl and beat with an electric hand mixer for 2 minutes until pale and fluffy.
  • Beat in egg until well incorporated. Add egg whites and beat until smooth. Mix in sour cream.
  • Gradually fold in flour and milk until well mixed, then gently fold in raspberries.
  • Divide batter evenly between prepared pans and bake for 25-30 minutes. Let cool in pans for 20-30 minutes.

Frosting Preparation

  • Place chopped white chocolate in a large bowl. Heat cream with vanilla bean seeds until simmering, then pour over chocolate.
  • Let stand for 2 minutes, then whisk until smooth. Chill for at least 2 hours.
  • Once chilled, whisk in vanilla extract and beat until thick and fluffy.

Assemble the Cake

  • Place one cake layer on a serving plate. Fill a piping bag with frosting and pipe around the circumference.
  • Spread raspberry filling over the top of the first layer, then add the second layer on top.
  • Cover the entire cake with frosting and decorate with fresh raspberries.

Notes

This cake can be made a day ahead, allowing flavors to develop and frosting to set.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 200IUVitamin C: 7mgCalcium: 50mgIron: 1mg
Keyword cake, dessert, raspberry, sweet, white chocolate
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