Raspberry White Chocolate Layer Cake: A Decadent Delight!
This Raspberry White Chocolate Layer Cake is a delightful journey of flavor, marrying fresh raspberries with rich white chocolate frosting.
Equipment
- Oven
- Saucepan
- Mixing bowls
- 8-inch round cake pans
- Whisk
- Electric mixer
- Parchment paper
- Cooling rack
Ingredients
For the Cake Layers
- 2 cups All-Purpose Flour Consider using cake flour for a lighter texture.
- 1 tablespoon Baking Powder Always check for freshness for the best rise.
- 1 teaspoon Baking Soda Aids in browning and volume increase.
- 1/2 teaspoon Salt Use kosher or table salt for even distribution.
- 1 cup Unsalted Butter Ensure it's softened for easy mixing.
- 1/2 cup Sunflower Oil Can be swapped with canola or safflower oil.
- 2 cups Granulated Sugar Organic cane sugar works well too.
- 1 tablespoon Pure Vanilla Extract Increase to 1 ½ tsp if opting out of vanilla bean.
- 4 large Eggs Use at room temperature for better integration.
- 1 cup Full Fat Sour Cream Greek yogurt makes for a great substitute.
- 1 cup Whole Milk Almond milk or buttermilk can be used as alternatives.
- 1 cup Fresh Raspberries Fresh is best for the batter.
For the Raspberry Filling
- 1 cup Fresh Raspberries Use ripe, sweet berries.
- 1/2 cup Sugar Adjust based on berry sweetness.
- 2 tablespoons Lemon Juice Fresh juice brings a vibrant zing.
For the Frosting
- 1 cup Heavy Whipping Cream Use fresh for the creamiest texture.
- 8 ounces White Chocolate The star of the frosting.
- 1 teaspoon Vanilla Bean Optional, pure extract can be substituted.
Instructions
Instructions
- Prepare Raspberry Filling: Cook fresh raspberries with sugar and lemon juice in a saucepan over medium heat until thickened. Cool completely and chill for 30 minutes.
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper.
- Make Cake Batter: Sift flour, baking powder, baking soda, and salt together. In another bowl, cream softened butter, oil, and sugar until fluffy. Add eggs, then sour cream and vanilla. Gradually mix in dry ingredients alternating with whole milk, then gently fold in fresh raspberries.
- Bake: Evenly divide the batter between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool in the pans for 20-30 minutes before transferring to wire racks.
- Make Whipped Ganache Frosting: Heat heavy whipping cream until simmering. Pour over chopped white chocolate, whisk until smooth, cool completely, then chill until thickened. Whip until fluffy.
- Assemble Cake: Place one cake layer on a serving plate, spread raspberry filling on top, followed by whipped ganache. Add the second layer and cover the cake with remaining frosting. Decorate as desired.
Notes
For an elegant touch, garnish with fresh raspberries or shaved white chocolate.