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White Chocolate Raspberry Cake

White Chocolate Raspberry Cake

This White Chocolate Raspberry Cake features fluffy white cake layers and a perfectly balanced raspberry filling with white chocolate frosting.
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Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 2 hours 20 minutes
Total Time 3 hours 15 minutes
Course Cakes
Cuisine American
Servings 24 slices
Calories 704 kcal

Equipment

  • Stand Mixer or Hand Mixer
  • Spinning Cake Stand
  • bench scraper
  • Large offset spatula
  • Large Piping Bag or Freezer Ziplock Bag

Ingredients
  

Raspberry Cake Filling

  • 3 cups fresh or frozen raspberries
  • ⅔ cup granulated sugar
  • 2 teaspoon lemon juice
  • 2 teaspoon fresh lemon zest
  • ¼ cup water divided into two parts
  • 2 tablespoon cornstarch

White Cake Recipe

  • 3 cups cake flour
  • 3 cups granulated sugar
  • 2 ½ teaspoon baking powder
  • 1 teaspoon fine salt
  • 1 cup unsalted butter room temperature (2 sticks)
  • 1 cup egg whites or 7 large egg whites, room temperature
  • 1 ½ cups full-fat sour cream room temperature
  • 2 tablespoon vegetable or canola oil
  • 1 tablespoon fresh lemon zest zest of 1 large lemon
  • 1 teaspoon vanilla extract or vanilla bean paste

Simple Syrup - Optional

  • ⅔ cup water
  • ⅔ cup granulated sugar

White Chocolate Buttercream Frosting

  • 2 cups unsalted butter room temperature (4 sticks)
  • 2 tablespoon lemon juice
  • 2 teaspoon fresh lemon zest
  • 2 teaspoon vanilla extract or vanilla bean paste
  • 1 teaspoon fine salt
  • 7 cups powdered sugar or a 2 lb. bag
  • ⅓ cup heavy whipping cream room temperature
  • 1 ½ cups white chocolate chips melted and cooled

Instructions
 

Raspberry Cake Filling

  • Make the raspberry filling. Heat raspberries, sugar, lemon juice, lemon zest, and water in a saucepan over medium-high heat until boiling.
  • Reduce heat to medium-low and simmer for 10-15 minutes.
  • Strain the mixture through a metal strainer, discarding seeds.
  • Make a cornstarch slurry and add it to the strained filling; stir to combine.
  • Return the filling to the heat and cook until thickened, then cool and refrigerate.

White Cake Layers

  • Preheat oven to 340°F (171°C) and prepare cake pans.
  • Mix cake flour, sugar, baking powder, and salt in a stand mixer. Add butter and mix until smooth.
  • Mix in egg whites, sour cream, oil, lemon zest, and vanilla until combined.
  • Divide batter into pans and bake for 35-38 minutes.
  • Cool for 10 minutes, then remove from pans and freeze layers for 45 minutes.
  • Level tops and trim sides of cake layers.

Simple Syrup - Optional

  • Combine water and sugar in a saucepan; bring to a boil to make simple syrup.
  • Cool to room temperature before using.

White Chocolate Buttercream Frosting

  • Beat butter until smooth, then add lemon juice, zest, vanilla, and salt.
  • Slowly mix in powdered sugar and heavy cream until well combined.
  • Mix in melted white chocolate and adjust consistency with cream or powdered sugar as needed.

Assembling the Cake

  • Brush cake layers with simple syrup, stack layers, and frost with buttercream.
  • Add a layer of raspberry filling and repeat for remaining layers.
  • Chill in refrigerator until frosting firms up.
  • Apply a crumb coat of frosting, chill again, then finish with a thicker layer of frosting.
  • Decorate as desired.

Notes

For raspberry-flavored frosting, mix in freeze-dried raspberry powder or raspberry jam into the buttercream.

Nutrition

Serving: 1sliceCalories: 704kcalCarbohydrates: 101gProtein: 4gFat: 32gSaturated Fat: 20gCholesterol: 60mgSodium: 320mgPotassium: 120mgFiber: 1gSugar: 60gVitamin A: 900IUVitamin C: 2mgCalcium: 30mgIron: 1mg
Keyword baking, cake, celebration, dessert, raspberry, White Chocolate
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