Description
A delightful cake combining creamy white chocolate and tart raspberries, perfect for celebrations and special occasions.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup white chocolate chips, melted
- 1 cup fresh raspberries
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup white chocolate chips, melted and slightly cooled
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
- Cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk.
- Fold in the melted white chocolate and fresh raspberries gently.
- Grease and flour two 9-inch round cake pans and divide the batter evenly between them.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the raspberry filling by cooking raspberries, sugar, cornstarch, and lemon juice in a saucepan until thickened.
- For the frosting, beat the softened butter, then add melted white chocolate and powdered sugar gradually.
- Add heavy cream and vanilla extract, beating until fluffy.
- Assemble the cake by spreading raspberry filling between layers and frosting the top and sides with white chocolate frosting.
- Garnish with fresh raspberries or white chocolate shavings if desired.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to avoid a dense cake.
- Check for doneness a few minutes before the recommended baking time.
- Allow cake layers to cool completely before frosting.
- Chill frosting if too soft to spread.
- Prep Time: 30-40 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350-400
- Sugar: Varies
- Sodium: 150-200 mg
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0 g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: 4-5 g
- Cholesterol: Varies
Keywords: White Chocolate, Raspberry, Cake, Dessert, Baking