White Chocolate Raspberry Cake
Indulge in the ultimate dessert with this White Chocolate Raspberry Cake! With velvety layers of white chocolate sponge and a tangy raspberry filling, this cake is perfect for any occasion.
Ingredients
- For the Cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- ½ cup melted white chocolate
- For the Raspberry Filling:
- 2 cups fresh raspberries or frozen
- ¼ cup sugar
- 1 tsp lemon juice
- For the Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
- ½ cup melted white chocolate
Instructions
- Preheat & Prep:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans. Sift together the flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar:
- Beat butter and sugar until fluffy. Add eggs one at a time, then stir in the vanilla extract.
- Combine Ingredients:
- Gradually mix in the dry ingredients and buttermilk, alternating between the two. Fold in melted white chocolate gently.
- Bake:
- Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- Make Raspberry Filling:
- In a saucepan, combine raspberries, sugar, and lemon juice. Simmer until thickened. Strain to remove seeds and let it cool.
- Prepare Frosting:
- Beat butter, powdered sugar, heavy cream, and melted white chocolate until smooth and creamy.
- Assemble the Cake:
- Layer the cakes with raspberry filling and frosting. Spread the frosting over the top and sides, then drizzle with extra melted white chocolate for decoration.
Notes
- Use room-temperature butter and eggs for a smoother batter.
- If you prefer a sweeter filling, adjust the sugar in the raspberry mixture.
- For easy frosting, chill the cake layers in the fridge for 20 minutes before assembling.
- Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.