White Chocolate Raspberry Cake
A deliciously fluffy white chocolate cake layered with rich raspberry filling and topped with creamy frosting, perfect for any special occasion!
Ingredients
For the Cake
- 2.5 cups all-purpose flour Sifted
- 2.5 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter Softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 cup white chocolate chips Melted
For the Raspberry Filling
- 2 cups fresh raspberries
- 0.5 cup sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For the Frosting
- 1 cup unsalted butter Softened
- 4 cups powdered sugar
- 0.25 cup heavy cream
- 1 tsp vanilla extract
- 0.5 cup white chocolate chips Melted
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add in the eggs one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredient mixture and the milk. Fold in the melted white chocolate chips until well combined.
Baking the Cake
- Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let them cool on a wire rack.
Raspberry Filling
- In a small saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon juice. Cook until the raspberries break down and the mixture thickens, about 5-7 minutes. Let cool.
Frosting and Assembly
- In a bowl, beat the softened butter and gradually add the powdered sugar. Pour in the heavy cream and add melted white chocolate, mixing until creamy and smooth.
- Layer one cake on a serving plate, spoon raspberry filling on top, and then add a layer of frosting. Top with the second cake layer and repeat frosting on the top and sides.
- Garnish with fresh raspberries or white chocolate shavings.
Notes
For best results, melt white chocolate slowly in the microwave to avoid clumping. Store leftovers in the fridge for up to 3 days. This cake can also be frozen for later enjoyment.