White Chocolate Raspberry Cake
This White Chocolate Raspberry Cake features layers of moist raspberry-infused cake and rich vanilla whipped ganache, perfect for any celebration.
Equipment
- 8-inch Round Cake Pans
- Mixing Bowls
- Electric hand mixer
- piping bag
- offset spatula
- saucepan
Ingredients
Cake Batter
- 1 ¾ cups all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoon unsalted butter softened
- 2 tablespoon sunflower oil
- 1 ⅓ cups granulated sugar
- 1 ½ teaspoon pure vanilla extract
- 1 large egg at room temperature
- 2 large egg whites at room temperature
- ½ cup full fat sour cream
- ½ cup whole milk
- 1 ¼ cups fresh raspberries
Raspberry Cake Filling
- 1 recipe Raspberry Cake Filling see recipe link
Vanilla Whipped Ganache Frosting
- 1 recipe Vanilla Whipped Ganache Frosting see recipe link
Instructions
Prepare Raspberry Sauce
- Prepare the raspberry filling according to the recipe and allow to cool completely and chill for at least 30 minutes.
Make the Cake
- Preheat oven to 350°F and line the base of two 8-inch round cake pans with parchment paper.
- Sift flour, baking powder, baking soda, and salt into a medium bowl and whisk to blend evenly.
- In a large bowl, combine soft butter, oil, sugar, and vanilla and beat with an electric mixer for 2 minutes.
- Beat in the egg, then add egg whites and beat until smooth. Mix in sour cream.
- Gradually mix in flour and milk, alternating, then gently fold in raspberries.
- Divide batter between prepared pans and bake for 25-30 minutes or until a skewer inserted comes out clean.
Make the Frosting
- Place chopped white chocolate into a large bowl. Heat ½ cup of cream with the vanilla bean seeds until simmering.
- Pour hot cream over chocolate, cover, and let stand for 2 minutes. Whisk until smooth.
- Let cool for 5 minutes, whisk in remaining cold cream, then chill for 2 hours or overnight.
- Once chilled, add vanilla extract and beat until thick and fluffy.
Assemble the Cake
- Place one cake layer on a serving plate and pipe frosting around the edge to create a wall.
- Spread 1 cup of raspberry filling over the top, then place the second layer on top.
- Cover the entire cake with frosting and decorate with fresh raspberries.
Notes
Chill the frosting overnight for best results. You may want to make the frosting base first and then the cake layers the next day.
Nutrition
Serving: 1sliceCalories: 400kcalCarbohydrates: 56gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 250mgPotassium: 170mgFiber: 1gSugar: 32gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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