White Chocolate Raspberry Cake
Indulge, in an adventure with the White Chocolate Raspberry Cake—a truly exquisite creation that flawlessly combines the lively tangy essence of fresh raspberries with the creamy luxurious delight of white chocolate. Each mouthful of this cake presents a blend of textures and flavors; from the moist and light crumb of the lemon-infused white cake layers to the luscious raspberry filling all embraced by a velvety white chocolate buttercream frosting. This cake extends beyond being a dessert; it signifies a celebration of contrasts—a showcase of how two distinct flavors can unite in perfect balance. Whether it's for an occasion or simply treating yourself this cake is guaranteed to become an addition, to your baking repertoire leaving behind an enduring sense of joy and refined elegance.
24 Servings
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
For those who adore the tantalizing combination of white chocolate and raspberry but need a gluten-free option, fear not! Transforming this recipe into a gluten-free delight is wonderfully simple and just as delicious. The key change lies in the cake flour. Substitute the regular cake flour with a high-quality gluten-free flour blend – one that's designed to be a 1:1 replacement. Look for a blend that includes xanthan gum, which helps to mimic the texture and structure that gluten provides. Additionally, ensure all your other ingredients, like baking powder and vanilla extract, are certified gluten-free.