Description
Indulgent White Chocolate Raspberry Cake brings together creamy sweetness and tangy fruit in a remarkable dessert. Rich layers meld classic flavors, promising a delightful experience that satisfies sophisticated palates and celebrates elegant baking.
Ingredients
Scale
Cake Ingredients (Main Components):
- 2 ½ cups (595 ml) all-purpose flour
- 1 ¾ cups (350 g) granulated sugar
- 1 cup (240 ml) whole milk
- 1 cup (227 g) unsalted butter, softened
- 4 large eggs
Leavening and Seasoning:
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Raspberry Filling Ingredients:
- 1 ½ cups fresh or frozen raspberries
- ⅓ cup (67 g) granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons water
White Chocolate Frosting Ingredients:
- 1 cup (170 g) white chocolate chips or chopped white chocolate
- 1 cup (227 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- ¾ tablespoons (11 ml) heavy cream
- 1 teaspoon vanilla extract
Instructions
- Craft the cake foundations by whisking flour, baking powder, and salt in a medium mixing vessel. Cream butter and sugar until airy and voluminous, incorporating eggs individually with vigorous beating. Blend in vanilla essence.
- Gently fold dry ingredients and milk into the batter, alternating between both components. Ensure thorough yet delicate mixing to maintain cake’s tender texture.
- Distribute batter evenly across three prepared cake pans. Slide into a preheated oven, baking until a slender wooden pick emerges pristine when inserted into the center.
- Allow cake layers to rest momentarily in pans, then transfer to a cooling rack. Permit complete temperature reduction before further manipulation.
- Construct raspberry compote by simmering fresh raspberries with sugar and citrus juice. Allow berries to disintegrate and liquid to reduce, stirring periodically.
- Introduce cornstarch slurry to thicken the fruity reduction. Cook until the mixture transforms into a glossy, dense filling. Remove from heat and cool thoroughly.
- Melt white chocolate using gentle microwave intervals, stirring between each warming to prevent scorching. Set aside to cool slightly.
- Whip butter until creamy, gradually incorporating powdered sugar. Introduce melted white chocolate, heavy cream, and vanilla extract. Blend until frosting achieves cloud-like consistency.
- Construct cake architecture by positioning first layer on serving platform. Spread thin frosting layer, then generously dollop raspberry filling across surface.
- Repeat layering process, carefully stacking cake components and distributing filling and frosting evenly.
- Enrobe entire cake with remaining white chocolate frosting, using smooth, deliberate strokes to create flawless exterior.
- Embellish with fresh raspberries, delicate white chocolate curls, or optional raspberry sauce drizzle.
- Refrigerate to stabilize frosting and enhance flavor melding. Slice and serve chilled for optimal taste experience.
Notes
- Ensure butter and eggs are at room temperature for smoother cake batter and better texture.
- Avoid overmixing the cake batter to prevent a tough, dense cake; mix just until ingredients are combined.
- Cool cake layers completely before filling and frosting to prevent melting and sliding.
- Use fresh, ripe raspberries for the most vibrant and intense fruit flavor in the filling.
- Melt white chocolate carefully to prevent seizing; stir frequently and use low heat or short microwave intervals.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and add xanthan gum.
- Create a lighter frosting by reducing powdered sugar or using Greek yogurt as a partial butter replacement.
- Freeze leftover cake slices individually for up to 2 months, wrapped tightly in plastic wrap and foil.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 490
- Sugar: 43 g
- Sodium: 170 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg