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White Chocolate Raspberry Cake Recipe

White Chocolate Raspberry Cake Recipe
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★★★★★

4.9 from 18 reviews

This White Chocolate Raspberry Cake features a moist, fluffy vanilla cake infused with fresh raspberries, layered and frosted with a luxurious white chocolate mousse. The delicate balance of sweet white chocolate and tangy raspberry creates a stunning dessert perfect for celebrations or special occasions.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups (250g) all-purpose flour
  • 1 ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt

Wet Ingredients

  • 6 tbsp (84g) unsalted butter, softened
  • 2 tbsp (30ml) sunflower oil
  • 1 ⅓ cups (265g) granulated sugar
  • 1 ½ tsp (7ml) pure vanilla extract
  • 1 large egg (at room temperature)
  • 2 large egg whites (at room temperature)
  • ½ cup (120ml) full fat sour cream
  • ½ cup (120ml) whole milk

Fruit

  • 1 ¼ cups (150g) fresh raspberries

Frosting Ingredients

  • White chocolate (chopped, quantity approx. 200g)
  • 1 cup (240ml) heavy cream (divided: ½ cup for heating, ½ cup cold for whisking)
  • 1 vanilla bean (seeds and pod scraped)
  • ½ tsp pure vanilla extract

Raspberry Filling

  • Prepared raspberry sauce (cooled and chilled for at least 30 minutes, approx. 1 cup)

Instructions

  1. Prepare Raspberry Sauce: First, make the raspberry sauce as per the referenced recipe. Allow it to cool completely and chill for at least 30 minutes before using. Cover and refrigerate if not using immediately, for up to 1 week.
  2. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line the bases of two 8-inch round cake pans with parchment paper. You may lightly grease the sides if you prefer; otherwise, leave bare so the batter clings for higher cakes.
  3. Mix Dry Ingredients: Sift the all-purpose flour, baking powder, baking soda, and salt into a medium bowl and whisk to combine evenly.
  4. Make Cake Batter: In a large bowl, beat the softened butter, sunflower oil, sugar, and vanilla extract with an electric mixer on medium speed for about 2 minutes until pale and fluffy. Add the whole egg and beat until incorporated. Add the egg whites and beat until smooth. Mix in the sour cream. Add half the sifted flour to the wet mixture slowly, followed by half the milk. Repeat with the remaining flour and milk. Beat on high for 5 seconds to emulsify, then gently fold in the fresh raspberries ensuring they remain intact.
  5. Bake Cake Layers: Evenly divide the batter between the prepared pans. Bake for 25-30 minutes until the cakes are lightly golden and a skewer inserted into the center comes out clean. Allow cakes to cool in pans on wire racks for 20-30 minutes. Run a spatula around the edges, invert, remove parchment, and fully cool on racks.
  6. Make White Chocolate Frosting Base: Place chopped white chocolate in a large bowl. In a saucepan, heat ½ cup cream with scraped vanilla bean seeds and pod over medium heat until just simmering. Pour hot cream over chocolate, cover, and let stand 2 minutes. Whisk until smooth and silky. Cool for 5 minutes, then whisk in remaining cold cream. Chill in refrigerator at least 2 hours or overnight until completely cold.
  7. Whip Frosting: Once fully chilled, add ½ tsp vanilla extract and beat with a hand or stand mixer on medium speed using the whisk attachment until thick and fluffy, about 2 minutes. Watch for a light mousse consistency.
  8. Assemble the Cake: Place one cake layer on a serving plate. Fill a piping bag with about 1 cup of frosting and pipe a thick border around the edge to create a well for the raspberry filling. Spread 1 cup of raspberry filling inside the border evenly. Top with the second cake layer, aligning edges. Cover the entire cake with the remaining frosting using an offset spatula to smooth sides and create decorative swirls on top. Dollop small spoonfuls of raspberry sauce on top and gently swirl for marbled effect. Decorate with fresh raspberries.

Notes

  • Use room temperature eggs for better batter emulsification and volume.
  • Do not overmix once the flour is added to avoid dense cake.
  • Chill the frosting base thoroughly for proper whipping texture.
  • Fresh raspberries fold gently to prevent breaking. Frozen raspberries are not recommended for folding in but could be used in the sauce.
  • Allow cake layers to cool completely before frosting to prevent melting.
  • Store leftover cake covered in refrigerator for up to 4 days.

Nutrition

Keywords: White chocolate cake, raspberry cake, white chocolate mousse, raspberry sauce cake, celebration cake, layered cake, dessert

Find it online: https://thefoodrecipe.com/white-chocolate-raspberry-cake-recipe/