Description
White chocolate raspberry cake delights dessert enthusiasts with its elegant flavor profile. Creamy white chocolate layers complement tangy raspberry filling, creating a luxurious bakery-style treat perfect for special celebrations.
Ingredients
Scale
- 4 large eggs
- 1 cup (227 g) unsalted butter, softened
- 1 cup (240 ml) whole milk
- 1 ¾ cups (350 g) granulated sugar
- 2 ½ cups (595 ml) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen raspberries
- ⅓ cup (67 g) granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp water
- 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 tbsp (11 ml) heavy cream
- 1 tsp vanilla extract
Instructions
- Batter Preparation: Whisk flour, baking powder, and salt together. Cream butter and sugar until fluffy, adding eggs one at a time with vigorous mixing. Incorporate vanilla essence thoroughly.
- Mixing and Baking: Alternate folding dry ingredients and milk into the mixture, maintaining a light touch. Pour batter evenly into three greased cake pans. Bake in a preheated oven until a wooden pick comes out clean.
- Cooling Process: Rest cake layers briefly in pans, then transfer to a cooling rack. Allow complete temperature equalization before further handling.
- Raspberry Compote Creation: Simmer raspberries with sugar and citrus juice, breaking down berries and reducing liquid. Thicken with cornstarch slurry, cooking until the mixture transforms into a glossy, dense filling. Cool completely.
- White Chocolate Frosting: Melt white chocolate using careful microwave technique. Whip butter, gradually adding powdered sugar. Blend in melted chocolate, heavy cream, and vanilla extract until achieving a light, airy consistency.
- Cake Assembly: Place first cake layer on serving platform. Apply thin frosting layer, then spread raspberry filling generously. Stack subsequent layers, ensuring even distribution of filling and frosting.
- Finishing Touches: Coat entire cake with white chocolate frosting using smooth, deliberate strokes. Garnish with fresh raspberries, white chocolate curls, or optional raspberry sauce drizzle.
- Serving Recommendation: Refrigerate to stabilize frosting and enhance flavor integration. Serve chilled for optimal taste experience and textural perfection.
Notes
- Measure Ingredients Precisely: Use exact measurements for flour, sugar, and other dry ingredients to ensure cake texture remains light and fluffy.
- Avoid Overmixing Batter: Stir cake mixture just until ingredients combine to prevent developing tough, dense cake layers that lose delicate crumb structure.
- Control Raspberry Compote Consistency: Watch compote carefully while cooking to achieve perfect thickness without burning or becoming too runny.
- Chill Before Serving: Refrigerate cake for at least 1 hour to help frosting set and allow flavors to meld, creating more intense taste profile.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 550
- Sugar: 41 g
- Sodium: 180 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg