White Chocolate Raspberry Cake Recipe

Indulge in the perfect balance of creamy white chocolate and tangy raspberries with this White Chocolate Raspberry Cake. With its tender layers and luscious frosting, it’s an ideal dessert for special occasions or simply treating yourself to something extraordinary. Garnished with fresh raspberries, this cake is as beautiful as it is delicious.

What Is White Chocolate Raspberry Cake?

This delightful cake features soft vanilla-flavored layers with hints of white chocolate and raspberry. The filling and frosting combine the richness of white chocolate buttercream with a tart raspberry preserve center. It’s a crowd-pleaser with a luxurious touch, perfect for birthdays, holidays, or a romantic evening.

Why You’ll Love This Recipe

• Perfect Flavor Combination: Sweet white chocolate pairs beautifully with tangy raspberry.
• Elegant Presentation: Fresh raspberries add a stunning garnish.
• Simple to Make: Straightforward steps with no complicated techniques.
• Versatile: Great for birthdays, anniversaries, or as a sweet treat to share.

Ingredients

For the Cake:

• 2 ½ cups (315 g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ¾ cup (170 g) unsalted butter, softened
• 1 ¾ cups (350 g) sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup (240 ml) milk

For the Frosting and Filling:

• 1 cup (175 g) white chocolate chips, melted
• 1 ½ cups (340 g) unsalted butter, softened
• 4 cups (500 g) powdered sugar
• 1 tsp vanilla extract
• ½ cup (120 g) raspberry preserves
• 1 cup fresh raspberries (for garnish)

Step-by-Step Instructions

Preparing the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until smooth.
6. Divide the batter evenly between the prepared pans.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Making the Frosting and Filling

1. Beat the softened butter in a large bowl until creamy.
2. Gradually add the powdered sugar, mixing until smooth.
3. Pour in the melted white chocolate and vanilla extract, and beat until well combined.

Assembling the Cake

1. Place one cake layer on a serving plate. Spread the raspberry preserves evenly over the top.
2. Add a layer of frosting over the preserves, smoothing it out evenly.
3. Place the second cake layer on top, pressing gently.
4. Frost the entire cake with the remaining white chocolate frosting.
5. Garnish with fresh raspberries around the edges and center.

Serving Suggestions

• Pair with a glass of sparkling rosé or a cup of tea for an elegant touch.
• Serve slices with a drizzle of melted white chocolate or additional raspberry preserves for extra indulgence.

Storing and Freezing

Storage Tips

• Store the cake in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 5 days, but allow it to come to room temperature before serving.

Freezing Instructions

• Wrap individual slices or the entire cake tightly in plastic wrap and foil. Freeze for up to 3 months.
• Thaw in the refrigerator overnight before serving.

Recipe Variations

• Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour.
• Vegan Option: Use plant-based butter, a flaxseed egg substitute, and dairy-free milk. Replace white chocolate with vegan white chocolate.
• Lemon Raspberry Cake: Add 2 tsp of lemon zest to the batter and use lemon curd instead of raspberry preserves.

FAQs

Can I use frozen raspberries for garnish?
Yes, frozen raspberries work, but fresh ones provide a better texture and visual appeal.

Can I make this cake ahead of time?
Absolutely! Prepare the cake layers and frosting a day in advance, and assemble it on the day of serving.

What if I don’t have white chocolate chips?
You can substitute white chocolate bars, finely chopped, for melting.

This White Chocolate Raspberry Cake is a show-stopping dessert that’s sure to impress. Whether it’s for a special event or just to satisfy your sweet tooth, this cake’s creamy frosting, fruity filling, and soft layers will leave everyone asking for seconds. Give it a try and share your delicious results!

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