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Elegant White Chocolate Raspberry Cake Recipe

Elegant White Chocolate Raspberry Cake Recipe


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4.7 from 40 reviews

  • Total Time: 1 hour 30 minutes
  • Yield: 11 1x

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

  1. 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.
  2. 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.
  3. Cooling Process: Rest cake layers briefly in pans, then transfer to a cooling rack. Allow complete temperature equalization before further handling.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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