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White Chocolate Raspberry Cake

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This White Chocolate Raspberry Cake is a decadent dessert with layers of fluffy vanilla cake, raspberry preserves, and rich white chocolate buttercream. It's topped with fresh raspberries and white chocolate curls, making it perfect for special occasions.

Ingredients

Vanilla Cake
2 cups granulated sugar

2¾ cups cake flour, spooned and leveled

2½ teaspoons baking powder

½ teaspoon salt

¾ cup unsalted butter, at room temperature

1 cup heavy cream

½ cup buttermilk

2 teaspoons vanilla extract

1 cup egg whites, at room temperature

Filling
½ cup raspberry preserves, divided

White Chocolate Buttercream Frosting (can be halved)
12 ounces white chocolate, finely chopped

2 cups unsalted butter, softened

4 cups powdered sugar

¼ cup heavy cream or whole milk

Garnish (Optional)
1 cup fresh raspberries

White chocolate curls

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease three 8-inch round cake pans and line with parchment paper. Set aside.
  2. In the large bowl of a stand mixer, combine sugar, cake flour, baking powder, and salt. Mix on low speed until combined.
  3. Add the butter and increase the speed to medium. Beat for 3 minutes until the mixture resembles damp sand.
  4. Gradually add the heavy cream, buttermilk, and vanilla extract, then mix on medium speed for 2 minutes until the batter is thick.
  5. Scrape down the sides of the bowl and mix on medium speed for 30 seconds.
  6. On low speed, add the egg whites in three additions, beating for 20 seconds after each addition.
  7. Divide the batter evenly between the prepared pans and bake for 20-22 minutes or until a toothpick inserted comes out clean.
  8. Cool the cakes in the pans for 10 minutes before inverting onto a wire rack to cool completely.
  9. For the buttercream, microwave the chopped white chocolate in 30-second intervals at 50% power, stirring until melted. Set aside to cool.
  10. In a stand mixer, beat the softened butter until creamy, then gradually add the powdered sugar and beat on high for 2 minutes.
  11. Add the cooled white chocolate and mix on medium speed for 2 minutes.
  12. Gradually add heavy cream or milk and beat for 1 minute until fluffy.
  13. Transfer one-third of the buttercream to a piping bag. Set aside.
  14. To assemble, place one cake layer on a serving plate. Pipe a ring of buttercream around the edge and fill with ¼ cup raspberry preserves. Pipe another layer of buttercream on top.
  15. Repeat the process with the second cake layer, raspberry preserves, and buttercream.
  16. Place the third layer of cake on top and apply a crumb coat. Refrigerate the cake for 30 minutes.
  17. After chilling, apply the remaining buttercream and smooth with a cake scraper.
  18. Garnish with fresh raspberries and white chocolate curls. Slice, serve, and enjoy!

Notes

  • The cake can be stored at room temperature for up to 3 days in an airtight container.
  • If storing in the fridge, the cake will stay fresh for up to 5 days.
  • This cake freezes well for up to 3 months. Wrap it tightly and thaw in the fridge overnight before serving.
  • If you prefer a thinner layer of frosting, halve the buttercream recipe.
  • For a twist, try adding almond or lemon extract to the cake batter.
  • Frozen raspberries can be used in the filling but ensure they are fully thawed and drained to avoid excess moisture.

Nutrition

Find it online: http://recipesbyjanet.com/white-chocolate-raspberry-cake/