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White Chocolate Raspberry Cake

Indulge in a luxurious layered dessert combining the sweetness of white chocolate with the tartness of fresh raspberries, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Celebration, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • ½ cup white chocolate, melted
Raspberry Filling Ingredients
  • 1 ½ cups fresh or frozen raspberries
  • ¼ cup granulated sugar (for filling)
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
Frosting Ingredients
  • 1 cup unsalted butter (for frosting), softened
  • 3 cups powdered sugar
  • ¼ cup heavy cream
  • ½ cup white chocolate, melted and slightly cooled (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
Decoration Ingredients
  • Fresh raspberries
  • Edible raspberry swirls (made with leftover filling)
  • Powdered sugar (for decoration)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk.
  6. Stir in the melted white chocolate until smooth.
Baking
  1. Divide the batter evenly between the cake pans and bake for 25-30 minutes. A toothpick should come out clean.
Raspberry Filling Preparation
  1. In a saucepan, combine the raspberries, granulated sugar, and lemon juice over medium heat. Cook for about 5-7 minutes.
  2. Add the cornstarch mixture and cook for an additional minute to thicken. Let it cool.
Frosting Preparation
  1. Beat together the softened butter until creamy, then gradually add the powdered sugar, heavy cream, melted white chocolate, and vanilla extract. Beat until smooth.
Assembling the Cake
  1. Once the cakes are completely cool, spread the raspberry filling over the top of the first layer and place the second layer on top.
  2. Frost the entire cake with the white chocolate frosting.
Decoration
  1. Smooth the frosting and decorate with fresh raspberries, raspberry swirls, and a dusting of powdered sugar.

Notes

For a more intense raspberry flavor, add a splash of raspberry extract to the filling. Consider using Greek yogurt as a substitute for some of the butter for a lighter version.