White Chocolate Raspberry Cake – Experience the combination of tangy flavors with this delightful White Chocolate Raspberry Cake, a perfect indulgence, for any special occasion. This recipe showcases the chocolate and tangy raspberries promising to delight your taste buds. The key ingredients, including raspberries, velvety white chocolate and a light and fluffy cake base come together harmoniously to create a dessert that’s both visually stunning and incredibly delicious.
I can still vividly recall the first time I baked this White Chocolate Raspberry Cake. It was for a family gathering, where I wanted to explore something exciting. The moment my husband and son took their bites their faces lit up with joy. The perfect harmony between the raspberry filling and the luscious sweetness of the creamy white chocolate frosting instantly won them over. Since then it has become a cherished recipe in our family—a must-have at every celebration.
What makes this White Chocolate Raspberry Cake truly special?
What sets this White Chocolate Raspberry Cake apart? Firstly it’s all, about its balance of flavors—the tanginess of raspberries perfectly complements the sweetness of white chocolate. Secondly its texture is simply divine—moist cake layers combined with a velvety frosting create a mouthfeel. Lastly as if that wasn’t enough it presents itself as a dessert that guarantees to leave your guests impressed.
What You Need To Make This White Chocolate Raspberry Cake Recipe?
Raspberries: Whether you go for fresh or frozen raspberries steal the show in this recipe. They bring a tanginess and a vibrant hue that not only delights the taste buds but also pleases the eye. Keep in mind the quality of your raspberries can make a difference so opt for the ones you can find!
Granulated Sugar: The sugar used in both the cake and filling is vital, for balancing out the tartness of the raspberries. It’s not about adding sweetness; it’s about creating a symphony of flavors that harmoniously dance with each other in every bite.
Lemon Juice and Zest: Lemon adds a zest that takes this cake to heights. It cuts through the sweetness. Perfectly complements the raspberries. The zest, especially provides a burst of fragrance.
Cornstarch: In the raspberry filling cornstarch plays a role. It thickens up the mixture to achieve that consistency making sure it sits neatly between each layer of cake without being too runny or overly firm.
Cake Flour: Cake flour holds the secret, to achieving a tender crumb. Its fine texture and lower protein content create a cake that absorbs all those raspberry and lemon flavors just right.
Sour Cream: Sour cream works its magic as an ingredient. It makes sure that the cake layers are moist and decadent. This small detail adds a sense of indulgence and luxury to every bite of the cake.
White Chocolate: What makes this cake special is the inclusion of chocolate, in the buttercream frosting. It brings a velvety texture and a touch of indulgence that beautifully complements the flavor of the cake.
Steps To Make White Chocolate Raspberry Cake:
Let’s Start with the Raspberry Filling:
Step 1: Grab your saucepan and let’s get the raspberry party started! Toss in your raspberries (fresh or frozen, they’re both awesome), sugar, a splash of lemon juice, a sprinkle of zest, and part of your water. This is where the magic begins. Turn up the heat and bring this berry medley to a lively boil.
Step 2: Once it’s bubbling, turn down the heat and let it simmer. This is when the flavors really start to mingle and get to know each other. Give it 10-15 minutes – a perfect time to dance around the kitchen or sneak a taste!
Step 3: Off the heat it goes. Now, strain this gorgeous, ruby mixture. Press it through the strainer like you mean it. You want all that juicy goodness in your cake.
Step 4: Time for some cornstarch action! Mix it with water to make a slurry, then whisk it into your raspberry mix. Pop it back on the stove, and keep stirring until it’s thickened up nicely. Then, off to the fridge it goes to chill and thicken some more.
On to the White Cake Layers:
Step 5: Let’s cream together butter and sugar until it’s fluffy and light – think clouds on a sunny day. This is your cake’s foundation, so give it some love.
Step 6: Time to add in those egg whites. They’re going to make your cake so fluffy, you’ll want to rest your head on it.
Step 7: Whisk together your flour, baking powder, and salt. It’s like a powdered symphony waiting to join the party.
Step 8: Add half of your dry mix to the buttery goodness. Then, in goes the sour cream, oil, lemon juice, zest, and a dash of vanilla. This is where things start smelling like heaven. Add the rest of the dry mix and watch it come together into a beautiful batter.
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Step 9: Divide this lovely batter into your prepared pans. Pop them in the oven and let the baking magic happen for 40-42 minutes. Once they’re golden and perfect, let them cool and give them a nice level cut. Trust me, it’s worth it.
Simple Syrup – Your Secret Weapon:
Step 10: Mix water and sugar in a saucepan and let it simmer just until the sugar dissolves. This little trick is going to keep your cake layers so moist, you’ll wonder how you ever lived without it.
Frosting Time – White Chocolate Wonderland:
Step 11: Beat that butter until it’s as smooth as silk.
Step 12: In go the lemon juice, zest, vanilla, and salt. It’s a flavor fiesta in your mixing bowl!
Step 13: Time for the powdered sugar and cream. Add them slowly and watch your frosting turn into a creamy dream.
Step 14: Melted white chocolate goes in last. Stir it gently, and watch the transformation into the most luxurious frosting ever.
Assembling Your Masterpiece:
Step 15: Brush each cake layer with your simple syrup. This is your moisture insurance.
Step 16: Spread your white chocolate frosting, pipe a little border, and spoon in that raspberry filling. Layer by layer, build your cake with love.
Step 17: A thin layer of frosting goes all around your cake. This is your crumb coat – think of it as a primer for your final frosting layer. Pop it in the fridge to set.
Step 18: Now for the final, glorious layer of frosting. Smooth it out and get creative with your decorations. Raspberries, flowers, whatever your heart desires.
Tip:
Here’s a helpful suggestion to take your White Chocolate Raspberry Cake to the next level; pay attention to the raspberry filling. Here’s what you can do:
Amplify the Raspberry Flavor: Once you’ve cooked down the raspberries for the filling consider adding an amount of raspberry liqueur or raspberry extract. This little addition intensifies the raspberry flavor making it more vibrant and distinct when paired with the white chocolate layers. It’s a touch. It can make a significant difference, in enhancing the overall taste of your cake.
For best results, divide the cake batter evenly between three pans instead of two to prevent overflow and ensure even baking. Baking times may vary if using fewer pans.
This tip not only enhances the flavor profile but also adds a gourmet twist to your dessert giving it that special touch reminiscent of treats, from upscale bakeries. Just remember moderation is key; you want to enhance and complement the flavor of raspberries without overwhelming it.
Frequently Asked Questions:
Can I use frozen raspberries for the filling?
Definitely! You can use both fresh and frozen raspberries for this recipe. They will work equally well.
How can I ensure my cake layers are moist?
The secret lies in the simple syrup that you brush onto the cake layers. It helps retain moisture. Adds a touch of sweetness.
Can I make the frosting in advance?
Absolutely! You can make the white chocolate buttercream frosting in advance. Keep it refrigerated. Just remember to let it come to room temperature before using it.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
White Chocolate Raspberry Cake
Ingredients
Raspberry Cake Filling:
- 3 c of fresh or frozen raspberries 375 grams
- 2/3 c granulated sugar 133 grams
- 2 teaspoon lemon juice 8 grams
- 2 teaspoon fresh lemon zest 5 grams
- 1/4 c + 2 tablespoon water divided (90 grams) - first part added to raspberry mixture, second part used to make the cornstarch slurry
- 2 tablespoon cornstarch 15 grams
White Cake Recipe:
- 1 c unsalted butter room temperature (226 grams)
- 3 c granulated sugar 600 grams
- 1 c pasteurized egg whites from a carton or 7 egg whites room temperature (235 grams)
- 3 c cake flour 360 grams
- 2 1/2 teaspoon baking powder 10 grams
- 1 teaspoon fine salt 6 grams
- 1 1/2 c full-fat sour cream room temperature (360 grams)
- 1/4 c vegetable oil 56 grams
- 2 tablespoon lemon juice 24 grams
- 2 teaspoon fresh lemon zest 5 grams
- 1 teaspoon vanilla extract 4 grams
Simple Syrup:
- 2/3 c water 160 grams
- 2/3 c granulated sugar 133 grams
White Chocolate Buttercream Frosting:
- 2 c unsalted butter room temperature (452 grams)
- 2 tablespoon lemon juice 24 grams
- 2 teaspoon fresh lemon zest 5 grams
- 2 teaspoon vanilla extract 8 grams
- 1 teaspoon fine salt 6 grams
- 7 c powdered sugar 875 grams
- 1/3 c heavy cream or whipping cream 80 grams
- 1 1/2 c white chocolate chips melted and cooled (260 grams)
Instructions
Raspberry Filling:
- In a saucepan combine raspberries, sugar, lemon juice, lemon zest and a portion of the water. Bring it to a boil. Then let it simmer for 10 to 15 minutes.
- Strain the mixture. Then add a mixture of cornstarch and the remaining water. Boil it again until it thickens.
- Let it cool down and refrigerate.
White Cake Layers:
- Preheat the oven to 325°F/163°C. Prepare your cake pans by lining them with parchment paper and greasing them.
- Cream together butter and sugar then add the egg whites.
- In a bowl whisk together the ingredients (flour, baking powder, salt).
- Alternate adding the ingredients and wet ingredients (sour cream, oil, lemon juice, lemon zest, vanilla) to the butter mixture.
- Divide the batter among your pans. Bake for around 40 to 42 minutes.
- Once baked let the cakes cool down before leveling their tops and sides.
Simple Syrup:
- Boil water, along with sugar until all of the sugar dissolves. Let it cool down.
White Chocolate Frosting:
- Start by beating the butter in a bowl. Then add lemon juice, lemon zest, vanilla extract, and salt to it.
- Gradually add sugar while also adding cream. Finally mix in melted chocolate.
Assembly:
- Brush each cake layer with syrup.
- Layer your cakes by spreading frosting between them along, with raspberry filling.
- Apply a coat of frosting over the assembled cake to seal in any crumbs before refrigerating it for some time.
- Apply the coat of frosting. Adorn it according to your preferences.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
We are on 45 minutes of baking time and still have a ways to go since the center is still mobile. I only used two baking pans, maybe it should be in the instructions to divide between three and these are starting to flow over the top. I think it is going to be a really good cake.
Hi Debbie! Thank you so much for your feedback—I truly appreciate it. Baking times can vary depending on the oven and how thick the cake layers are, so it makes sense that using two pans instead of three could cause a longer baking time and possible overflow. I’ll add a note in the recipe about dividing the batter into three pans to prevent this from happening to others.
I’m glad you’re still excited about how the cake is turning out—hopefully, all that extra bake time just means extra deliciousness in the end! Let me know how it turns out once it’s finished baking. 😊