Heavenly White Chocolate Raspberry Cake is a luxurious dessert that combines the smooth sweetness of white chocolate with the tartness of fresh raspberries. The cake is moist, rich, and perfect for special occasions. Here’s a recipe that will impress your guests or satisfy your sweet cravings!
Heavenly White Chocolate Raspberry Cake Recipe
Ingredients:
For the White Chocolate Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup white chocolate chips (melted)
- 1/4 cup sour cream
For the Raspberry Filling:
- 2 cups fresh raspberries (or frozen, thawed)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch mixed with 2 tablespoons of water (optional, for thickening)
For the White Chocolate Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1 cup white chocolate chips, melted and cooled
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons whole milk (for consistency)
- A pinch of salt
For Garnish (optional):
- Fresh raspberries
- Shaved white chocolate
Instructions:
1. Make the White Chocolate Cake:
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
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Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
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Melt the white chocolate chips in a microwave-safe bowl by heating them in 30-second intervals, stirring in between, until fully melted and smooth. Let it cool slightly, then add it to the butter mixture and mix until well incorporated.
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Add the sour cream and milk, mixing just until combined.
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Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Be careful not to overmix.
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Divide the batter evenly between the prepared cake pans and smooth the tops.
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Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Make the Raspberry Filling:
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In a medium saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and release their juices, about 5-7 minutes.
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If you want a thicker filling, mix the cornstarch with water to create a slurry, and add it to the raspberry mixture. Stir well and cook for another 2-3 minutes until the mixture thickens.
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Remove the saucepan from the heat and let the raspberry filling cool to room temperature. Once cooled, you can strain it to remove the seeds if you prefer a smoother texture, or leave it chunky for added texture.
3. Make the White Chocolate Buttercream Frosting:
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Beat the butter and cream cheese together in a large bowl until smooth and creamy.
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Add the melted white chocolate (make sure it’s not too hot) and vanilla extract. Mix until smooth and combined.
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Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add a pinch of salt to balance the sweetness.
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Add milk a tablespoon at a time until you reach your desired frosting consistency (it should be thick but spreadable).
4. Assemble the Cake:
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Once the cakes are completely cool, slice each cake layer in half horizontally to create four layers in total.
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Place one layer of cake on a cake stand or serving plate. Spread a generous layer of the raspberry filling on top of the first layer.
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Add the second layer of cake and frost it with a layer of white chocolate buttercream frosting.
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Repeat the layers, alternating between the raspberry filling and buttercream frosting, until all layers are stacked.
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Frost the top and sides of the entire cake with the remaining white chocolate buttercream frosting.
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Garnish the top with fresh raspberries and shaved white chocolate for a beautiful, elegant touch.
5. Serve and Enjoy:
- Allow the cake to set for 30 minutes before serving to let the flavors meld together.
- Slice and serve this Heavenly White Chocolate Raspberry Cake for an unforgettable treat!
Tips:
- Make-ahead: You can make the cakes and raspberry filling a day ahead and store them in the fridge. Frost the cake right before serving.
- Substitute for sour cream: If you don’t have sour cream, you can use Greek yogurt or creme fraiche for a similar effect.
- Customize the filling: If you love chocolate and raspberry, you can even layer some dark chocolate ganache in between the cake layers for an extra indulgent touch.
This Heavenly White Chocolate Raspberry Cake is an irresistible combination of sweet and tart flavors with a smooth, decadent texture. Whether you’re celebrating a special occasion or just treating yourself, this cake will surely be a hit!