Of course! A White Chocolate Raspberry Cake is an elegant and delicious dessert that combines the sweetness of white chocolate with the tartness of raspberries. Here’s a detailed recipe for a stunning layer cake, complete with multiple components for a truly show-stopping result.
This recipe is broken down into parts: the cake, the raspberry filling, the white chocolate frosting, and assembly.
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White Chocolate Raspberry Layer Cake
Part 1: White Chocolate Cake Layers
Ingredients:
· 2 ¾ cups (345g) all-purpose flour
· 2 ½ tsp baking powder
· ½ tsp salt
· 1 cup (226g) unsalted butter, room temperature
· 1 ¾ cups (350g) granulated sugar
· 4 large egg whites, room temperature
· 2 tsp vanilla extract
· 1 ½ cups (360ml) whole milk, room temperature
· 4 oz (115g) high-quality white chocolate, melted and slightly cooled
Instructions:
1. Prep: Preheat oven to 350°F (175°C). Grease and line the bottoms of three 8-inch or two 9-inch round cake pans with parchment paper.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar: In a large bowl, using a hand mixer or stand mixer with a paddle attachment, beat the butter and sugar together on medium-high speed for 3-4 minutes, until light and fluffy.
4. Add Egg Whites & Vanilla: Add the egg whites one at a time, beating well after each addition. Mix in the vanilla.
5. Combine Wet & Dry: With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Incorporate White Chocolate: Gently fold in the melted and slightly cooled white chocolate until the batter is uniform.
7. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes (closer to 30-35 for 9-inch pans), or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely. It is crucial the cakes are completely cool before frosting.
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Part 2: Raspberry Filling
Ingredients:
· 12 oz (340g) frozen raspberries (or fresh)
· ¼ cup (50g) granulated sugar
· 1 tbsp lemon juice
· 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
Instructions:
1. Cook Berries: In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook, stirring frequently, until the raspberries break down and release their juices (about 5-7 minutes).
2. Thicken: Press the mixture through a fine-mesh sieve into a clean bowl to remove the seeds. Return the seedless liquid to the saucepan.
3. Add Slurry: Whisk the cornstarch slurry into the raspberry liquid. Bring to a simmer over medium heat, whisking constantly, until the mixture thickens significantly (about 1-2 minutes).
4. Cool: Remove from heat, transfer to a bowl, and press plastic wrap directly onto the surface. Refrigerate until completely cold and set.
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Part 3: White Chocolate Buttercream Frosting
Ingredients:
· 1 ½ cups (339g) unsalted butter, room temperature
· 4 cups (480g) powdered sugar, sifted
· 6 oz (170g) high-quality white chocolate, melted and cooled to room temperature
· 2-3 tbsp heavy cream or whole milk
· 1 tsp vanilla extract
· Pinch of salt
Instructions:
1. Beat Butter: In a stand mixer with a paddle attachment, beat the butter on medium speed for 3-4 minutes until very smooth and pale.
2. Add Sugar: Gradually add the powdered sugar with the mixer on low. Once incorporated, increase speed to medium-high and beat for 2-3 minutes.
3. Add Chocolate & Flavor: With the mixer on low, stream in the cooled, melted white chocolate. Add the vanilla and salt. Beat for another 2 minutes until fluffy.
4. Adjust Consistency: Add heavy cream, one tablespoon at a time, until you reach your desired spreading consistency.
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Part 4: Assembly
You’ll also need:
· Fresh raspberries for garnish (optional)
· White chocolate shavings for garnish (optional)
Instructions:
1. Level Cakes: If your cake layers have domed tops, use a serrated knife to carefully slice them off to create a flat surface.
2. First Layer: Place one cake layer on your serving plate or cake board. Spread a thin layer of buttercream over it. Create a “dam” by piping a thick ring of buttercream around the very edge of the cake layer. This will hold the filling in.
3. Add Filling: Spread the chilled raspberry filling inside the buttercream dam in an even layer.
4. Second Layer: Gently place the second cake layer on top and repeat the process with the buttercream dam and raspberry filling.
5. Final Layer: Place the final cake layer on top, bottom-side up for an ultra-flat top.
6. Crumb Coat: Apply a thin layer of frosting over the entire cake to trap any crumbs. Refrigerate for 15-20 minutes to set.
7. Frost: Apply a final, thick, and even layer of white chocolate buttercream over the entire cake. Smooth the sides and top.
8. Decorate: Garnish with fresh raspberries, white chocolate shavings, or a drizzle of any leftover raspberry filling.
9. Set: For the cleanest slices, refrigerate the cake for at least 1 hour before serving. Bring to room temperature for 30-60 minutes before serving for the softest texture and best flavor.
Success Tips:
· Quality Ingredients: Use a good quality white chocolate (one that contains cocoa butter). White chocolate chips often have stabilizers that can seize up when melted.
· Don’t Overbake: Overbaked cake will be dry. Start checking a few minutes before the timer goes off.
· Cool Everything Completely: Warm cake will melt the frosting and make the filling runny. Patience is key!
· The Buttercream Dam: This is a pro trick for layered cakes with wet fillings. It’s essential for preventing the filling from oozing out the sides.
Enjoy your beautiful and delicious homemade masterpiece