White Chocolate Raspberry Cake Recipe
Indulge in the divine combination of white chocolate and raspberries with this exquisite White Chocolate Raspberry Cake. Moist white chocolate cake layers filled with luscious raspberry filling and decadent white chocolate buttercream, topped with more raspberries and white chocolate shavings.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours
- Yield: 1 3-layer 6-inch cake or 1 2-layer 8-inch cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
White Chocolate Cake:
- 10 ounces whole milk (room temperature)
- 6 ounces white chocolate
- 1 teaspoon vanilla extract
- 14 ounces all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 ounces unsalted butter (softened)
- 12 ounces granulated sugar
- 6 large fresh egg whites (not boxed, room temperature)
Raspberry Filling:
- 12 ounces fresh or frozen raspberries (3 cups)
- 5 ounces granulated sugar (3/4 cup)
- 2 tablespoons cornstarch (or clear jel)
- 1 ounce cold water (2 tablespoons)
- 1 tablespoon fresh lemon juice
- 1 whole lemon zest
White Chocolate Ganache:
- 24 ounces white chocolate
- 8 ounces heavy whipping cream
White Chocolate Buttercream:
- 6 ounces pasteurized egg whites
- 20 ounces powdered sugar (sifted if not from a bag)
- 24 ounces unsalted butter (softened)
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate ganache (either freshly made or warmed up to a pourable consistency)
Instructions
- Making White Chocolate Cake – Preheat oven, prepare pans, melt white chocolate with milk, mix dry ingredients, cream butter and sugar, add egg whites, alternate dry and wet ingredients, divide batter, bake, cool, and trim.
- Making Raspberry Filling – Cook raspberries and sugar, thicken with cornstarch mixture, add lemon juice and zest, cool.
- Making White Chocolate Ganache – Melt white chocolate, pour hot cream over, whisk until smooth.
- Making White Chocolate Buttercream – Whip egg whites and sugar, add butter, vanilla, salt, ganache, whip until light and fluffy.
- Assembling and Decorating the Cake – Layer cake with ganache, buttercream, and raspberry filling; frost, decorate with berries, chocolate shavings, and chill.
Notes
- For best results, use high-quality white chocolate for a rich flavor.
- Ensure all dairy ingredients are at room temperature for proper incorporation.
- Adjust sweetness to taste, as white chocolate can vary in sweetness levels.
- Chill the cake before serving for cleaner slices.
Nutrition
- Serving Size: 1 slice (1/12 of 6-inch cake)
- Calories: 580
- Sugar: 48g
- Sodium: 270mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: White Chocolate Raspberry Cake, White Chocolate, Raspberry, Cake, Dessert, Celebration
