Description
Whipping up this white chocolate raspberry cake means diving into a delightful dessert that combines creamy sweetness with tangy fruit. Guests will absolutely adore the rich layers and beautiful raspberry swirls that make this cake a true celebration of flavor.
Ingredients
Scale
Main Ingredients:
- 3 cups Raspberries
- 3 cups Granulated Sugar
- 3 cups Cake Flour
- 2 cups Unsalted Butter
- 1 ½ cups White Chocolate Chips
- 1 ½ cups Full-Fat Sour Cream
- 1 cup Pasteurized Egg Whites
- 7 cups Powdered Sugar
Supporting Ingredients:
- ¼ cup + 2 Tablespoons Water
- ⅓ cup Water
- ⅓ cup Heavy Cream
- ¼ cup Vegetable Oil
- 2 ½ teaspoons Baking Powder
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Lemon Juice
- 2 teaspoons Lemon Zest
- 2 teaspoons Lemon Zest
- 2 teaspoons Lemon Zest
Finishing Ingredients:
- 2 Tablespoons Cornstarch
- 1 teaspoon Fine Salt
- 1 teaspoon Fine Salt
- 1 teaspoon Vanilla Extract
- 2 teaspoons Vanilla Extract
Instructions
- Combine 3 cups raspberries, ⅔ cup sugar, 2 tsp lemon juice, and 2 tsp lemon zest in a saucepan over medium heat. Simmer for 10 minutes, stirring occasionally.
- Strain raspberry mixture through a fine-mesh sieve, pressing gently to extract liquid. Discard solids.
- Whisk 2 Tbsp cornstarch with ¼ cup water in a small bowl until smooth. Return raspberry liquid to saucepan and stir in cornstarch mixture.
- Cook raspberry mixture at medium heat for 2-3 minutes until thickened. Transfer to a container and refrigerate for at least 1 hour.
- Preheat your oven to 350°F. Grease and line three 8-inch cake pans with parchment paper.
- Cream 1 cup room temperature butter with 3 cups sugar using an electric mixer for 3-4 minutes until light and fluffy.
- Gradually add 1 cup egg whites to butter mixture, beating until fully incorporated.
- Sift 3 cups cake flour, 2 ½ tsp baking powder, and 1 tsp salt in a separate bowl.
- Alternate adding dry ingredients and 1 ½ cups sour cream to butter mixture, mixing on low speed.
- Fold in ¼ cup vegetable oil, 2 Tbsp lemon juice, 2 tsp lemon zest, and 1 tsp vanilla extract.
- Divide batter evenly among prepared cake pans. Bake at 350°F for 40-42 minutes until a toothpick comes out clean.
- For simple syrup, combine ⅔ cup water and ⅔ cup sugar in a saucepan. Boil for 3-4 minutes until sugar dissolves completely. Cool to room temperature.
- Whip 2 cups room temperature butter until creamy and pale, about 5 minutes.
- Add 2 Tbsp lemon juice, 2 tsp lemon zest, 2 tsp vanilla extract, and 1 tsp salt to butter. Mix thoroughly.
- Gradually incorporate 7 cups powdered sugar, mixing on low speed to prevent sugar clouds.
- Blend in ⅓ cup heavy cream and 1 ½ cups melted, cooled white chocolate chips until smooth.
- Once cakes cool, brush each layer with simple syrup. Spread raspberry filling between layers.
- Frost cake completely with white chocolate buttercream, creating smooth sides and top.
Notes
- Use fresh, plump raspberries for the most vibrant filling flavor and color intensity.
- Cool the raspberry filling completely before assembling the cake to prevent soggy layers.
- Brush each cake layer with simple syrup to keep the white cake incredibly moist and add subtle sweetness.
- Room temperature ingredients ensure a smoother, more evenly mixed cake batter that rises beautifully.
- Prep Time: 30 minutes
- Cook Time: 42 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 499
- Sugar: 46 g
- Sodium: 110 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg