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White Chocolate Raspberry Cake Recipe

White Chocolate Raspberry Cake Recipe
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★★★★★

5.1 from 21 reviews

This White Chocolate Raspberry Cake is a luscious and moist dessert perfect for special occasions or any time you’re craving a sweet treat. It features a tender crumb infused with melted white chocolate and fresh raspberries, layered between fluffy vanilla buttercream frosting. The combination of creamy white chocolate and tart raspberries creates a delightful balance of flavors that will impress your guests and satisfy your sweet tooth.

Ingredients

Scale

Cake

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, room temperature
  • 4 large eggs, room temperature
  • 8 ounces high-quality white chocolate, melted
  • 2 cups fresh raspberries
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla extract

Buttercream Frosting

  • 1 cup unsalted butter, room temperature
  • 4 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 2–4 tablespoons heavy cream or milk

Instructions

  1. Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 9-inch round baking pans with parchment paper to ensure easy cake removal.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda to combine and aerate the ingredients.
  3. Cream Butter and Sugar: In a separate large bowl, use a mixer to cream the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add Eggs and Flavorings: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then stir in the vanilla extract and melted white chocolate until smooth and fully incorporated.
  5. Combine Dry and Wet: Gradually add the sifted dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to keep the cake tender.
  6. Fold in Raspberries: Carefully fold in the fresh raspberries, being gentle to avoid breaking them apart and coloring the batter too much.
  7. Bake the Cakes: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool: Remove the cakes from the oven and let them cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
  9. Make Buttercream Frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, mixing well. Add vanilla extract and 2 tablespoons of heavy cream, beating until light and fluffy. Add more cream if needed to reach desired consistency.
  10. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of buttercream frosting on top. Repeat with the next two layers. Frost the top and sides of the cake. Garnish with extra fresh raspberries if desired.

Notes

  • Use room temperature ingredients to ensure even mixing and better cake texture.
  • Be gentle when folding in raspberries to prevent staining the batter.
  • If white chocolate seizes when melting, add a small amount of cream or butter to smooth it out.
  • Store the cake covered in the refrigerator for up to 3 days; bring to room temperature before serving.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free blend.

Nutrition

Keywords: white chocolate cake, raspberry cake, white chocolate raspberry cake, layered cake, buttercream frosting, dessert, party cake, baking, homemade cake

Find it online: https://dinewithdylan.com/white-chocolate-raspberry-cake-recipe/