White Chocolate Raspberry Cake

Step-by-Step Instructions

Making White Chocolate Raspberry Cake involves baking tender vanilla layers, whipping up a luxurious buttercream, and assembling with raspberry flair. Follow these steps for a perfect cake:

Vanilla Cake

1. Prep the Pans:
   • Preheat the oven to 350°F (175°C).
   • Lightly grease three 8-inch round cake pans and line the bottoms with parchment paper. Set aside.
   • Tip: Trace and cut parchment circles for a perfect fit.
2. Mix Dry Ingredients:
   • In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups granulated sugar, 2 3/4 cups cake flour (spooned and leveled), 2 1/2 tsp baking powder, and 1/2 tsp salt.
   • Mix on low speed until combined.
   • Tip: Spoon flour into the measuring cup and level with a knife to avoid packing.
3. Add Butter:
   • Add 3/4 cup unsalted butter (room temperature) and increase to medium speed.
   • Beat for 3 minutes until the mixture resembles damp sand.
   • Tip: Scrape the bowl to ensure even mixing.
4. Incorporate Wet Ingredients:
   • On low speed, gradually add 1 cup heavy cream, 1/2 cup buttermilk, and 2 tsp vanilla extract.
   • Increase to medium speed and beat for 2 minutes until thick and smooth.
   • Scrape down the sides and bottom of the bowl, then mix for 30 seconds more.
   • Tip: Add liquids slowly to prevent splashing.
5. Add Egg Whites:
   • On low speed, add 1 cup egg whites in thirds, beating for 20 seconds after each addition.
   • The batter should be silky smooth; avoid overmixing.
   • Tip: Ensure egg whites are at room temperature for better incorporation.
6. Bake:
   • Divide the batter evenly among the three prepared pans (use a scale for precision).
   • Bake for 20-22 minutes, until pale golden, slightly shrinking from pan edges, and springy to the touch. A toothpick inserted in the center should come out clean.
   • Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
   • Tip: Level cakes with a serrated knife if they dome for easier stacking.

White Chocolate Buttercream

7. Melt White Chocolate:
   • In a large heatproof, microwave-safe bowl, melt 12 oz finely chopped white chocolate in 30-second increments at 50% power, stirring well each time until smooth.
   • Let cool to room temperature.
   • Tip: Stir frequently to prevent burning; avoid overheating.
8. Beat Butter:
   • In a stand mixer with the paddle attachment, beat 2 cups softened unsalted butter on medium speed until creamy (2-3 minutes).
   • Tip: Ensure butter is soft but not melted for a fluffy frosting.
9. Add Sugar:
   • On low speed, gradually add 4 cups powdered sugar. Once incorporated, increase to high speed and beat for 2 minutes.
   • Scrape down the bowl.
   • Tip: Sift powdered sugar if clumpy for a smoother result.
10. Finish Buttercream:
    • Add cooled melted white chocolate and beat on medium speed for 2 minutes.
    • Add 1/4 cup heavy cream (or whole milk) and beat for 1 minute until light and fluffy.
    • Transfer one-third of the buttercream to a piping bag and snip the end.
    • Tip: If frosting is too soft, chill for 10 minutes before piping.

Cake Assembly

11. Layer the Cake:
    • Place one cooled cake layer on a serving plate or cake stand.
    • Pipe a ring of buttercream around the edge, fill the center with 1/4 cup raspberry preserves, then pipe a thin layer of buttercream over the preserves.
    • Add the second cake layer and press gently to adhere.
    • Repeat with another buttercream ring, 1/4 cup raspberry preserves, and a buttercream layer.
    • Place the final cake layer on top.
    • Tip: Pipe the buttercream ring to create a “dam” to hold the preserves in place.
12. Crumb Coat:
    • Spread a thin layer of buttercream over the top and sides of the cake using an offset spatula.
    • Chill the cake in the refrigerator for 30 minutes to set the crumb coat.
    • Tip: A crumb coat locks in crumbs for a smooth final layer.
13. Final Frosting:
    • Spread the remaining buttercream in a thick, even layer over the top and sides.
    • Use a cake scraper or bench scraper to smooth the frosting.
    • Tip: Dip the scraper in warm water for a super-smooth finish.
14. Garnish and Serve:
    • Decorate the top edge with 1 cup fresh raspberries and scatter white chocolate curls over the top.
    • Slice into 8-12 wedges and serve at room temperature or slightly chilled.
    • Health Benefit: Raspberries provide vitamin C and antioxidants, but this rich cake is a decadent treat to savor!

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Assembly: Building Your Cake

This cake is all about creating tender layers with bursts of raspberry and creamy frosting. Here’s how to make it stunning:

1. Bake Perfect Layers:
   • Divide batter evenly and bake until just done for moist, fluffy cakes.
   • Tip: Use a scale to ensure equal batter in each pan for even layers.
2. Add Raspberry Filling:
   • Pipe buttercream dams to hold the raspberry preserves for clean, flavorful layers.
   • Presentation Tip: Spread preserves thinly to avoid oozing when slicing.
3. Frost with Flair:
   • Apply a crumb coat to lock in crumbs, then add a thick, smooth final layer of buttercream.
   • Presentation Tip: Chill the cake between coats for easier handling.
4. Garnish Elegantly:
   • Arrange fresh raspberries and white chocolate curls for a bakery-style finish.
   • Presentation Tip: Place raspberries in a circular pattern for a polished look.

Serving Suggestion: Serve on a cake stand with extra raspberries on the side. Pair with a glass of sparkling wine or coffee for a sophisticated treat!

Storage and Make-Ahead Tips

White Chocolate Raspberry Cake is great for prepping ahead:

• Storing Leftovers:
  • Store in an airtight container in the fridge for up to 3-4 days.
  • Tip: Let slices come to room temperature for 20 minutes before serving for the best texture.
• Freezing:
  • Freeze unfrosted cake layers (wrapped tightly in plastic wrap and foil) for up to 2 months.
  • Freeze the assembled cake (without fresh raspberries) for up to 1 month; thaw in the fridge overnight.
  • Tip: Add fresh raspberries and curls after thawing to maintain their look.
• Make-Ahead:
  • Bake cake layers up to 2 days ahead and store wrapped at room temperature.
  • Make buttercream up to 3 days ahead and refrigerate; re-whip before using.
  • Assemble the cake up to 1 day ahead and refrigerate; add garnishes before serving.
  • Tip: Prep white chocolate curls in advance and store in a cool, dry place.

Recipe Variations

Want to mix things up? Try these fun twists on White Chocolate Raspberry Cake:

• Lemon Raspberry: Add 1 tbsp lemon zest to the cake batter and use lemon curd with raspberry preserves for the filling.
• Dark Chocolate Twist: Swap white chocolate for dark chocolate in the buttercream for a richer flavor.
• Berry Medley: Mix blueberry or strawberry preserves with raspberry for a mixed berry filling.
• Vegan/Dairy-Free: Use vegan butter, non-dairy cream, and plant-based milk; check white chocolate for dairy-free certification.
• Almond Elegance: Add 1/2 tsp almond extract to the batter and top with sliced almonds.

Quick Prep Tip: Pre-measure dry ingredients and chop white chocolate the day before to streamline baking.

Conclusion

Your White Chocolate Raspberry Cake is ready to steal the show at any celebration! With its tender vanilla layers, tart raspberry filling, creamy white chocolate buttercream, and elegant garnishes, this cake is as delicious as it is beautiful. Perfect for birthdays, holidays, or any special occasion, it’s sure to impress your guests. Whether you stick with the classic recipe or try a variation, you’re in for a decadent treat that’s worth every bite. Grab your mixer, bake some elegance, and enjoy every fluffy slice. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy baking!

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White Chocolate Raspberry Cake

• Author: Alyssa

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Description

Picture slicing into a stunning three-layer cake with tender vanilla sponge, sweet raspberry preserves, creamy white chocolate buttercream, and fresh raspberries on top. Sounds like a bakery-worthy masterpiece, right? That’s exactly what White Chocolate Raspberry Cake delivers! This decadent yet approachable recipe is perfect for birthdays, special occasions, or any time you want to impress with a showstopping dessert.

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Ingredients

Vanilla Cake

• Granulated Sugar (2 cups): Sweetens the cake.
  • Why it matters: Provides sweetness and helps create a tender crumb.
  • Substitution: Use caster sugar for a finer texture.
• Cake Flour (2 3/4 cups, spooned and leveled): Creates a soft, light texture.
  • Why it matters: Lower protein content ensures a tender, fluffy cake.
  • Substitution: Use all-purpose flour with 1/4 cup replaced by cornstarch (sift together).
• Baking Powder (2 1/2 tsp): Helps the cake rise.
  • Why it matters: Ensures a light, airy structure.
• Salt (1/2 tsp): Balances sweetness.
  • Why it matters: Enhances all flavors.
• Unsalted Butter (3/4 cup, room temperature): Adds richness and structure.
  • Why it matters: Creates a moist, tender crumb when creamed properly.
  • Substitution: Use margarine or coconut oil (may alter flavor).
• Heavy Cream (1 cup): Adds moisture and richness.
  • Why it matters: Contributes to a velvety texture.
  • Substitution: Use whole milk, but expect a slightly less rich result.
• Buttermilk (1/2 cup): Adds tang and tenderness.
  • Why it matters: Reacts with baking powder for lift and softens the crumb.
  • Substitution: Use milk with 1/2 tbsp lemon juice or vinegar (let sit 5 minutes).
• Vanilla Extract (2 tsp): Enhances flavor.
  • Why it matters: Adds warmth to complement the white chocolate and raspberry.
  • Substitution: Use vanilla bean paste for a gourmet touch.
• Egg Whites (1 cup, room temperature): Provide structure and lift.
  • Why it matters: Keep the cake light and white for a delicate look.
  • Substitution: Use 7-8 large egg whites if measuring by eggs.

Filling

• Raspberry Preserves (1/2 cup, divided): Add tart, fruity flavor.
  • Why it matters: Balance the sweet cake and buttercream with tangy raspberry.
  • Substitution: Use fresh raspberry puree with 2 tbsp sugar or strawberry preserves.

White Chocolate Buttercream (can be halved for lighter frosting)

• White Chocolate (12 oz, finely chopped): Creates a creamy, sweet frosting.
  • Why it matters: Adds luxurious flavor and smooth texture.
  • Substitution: Use white chocolate chips (melt carefully to avoid seizing).
• Unsalted Butter (2 cups, softened): Forms the frosting base.
  • Why it matters: Ensures a creamy, spreadable texture.
  • Substitution: Use margarine or vegan butter for dairy-free.
• Powdered Sugar (4 cups): Sweetens and thickens the frosting.
  • Why it matters: Creates a smooth, pipeable consistency.
  • Substitution: Sift granulated sugar if needed, but beat longer.
• Heavy Cream or Whole Milk (1/4 cup): Lightens the frosting.
  • Why it matters: Makes the buttercream fluffy and spreadable.
  • Substitution: Use non-dairy milk for dairy-free.

Garnish (Optional)

• Fresh Raspberries (1 cup): Add color and freshness.
  • Why it matters: Enhance the raspberry flavor and look stunning.
  • Substitution: Use strawberries or edible flowers.
• White Chocolate Curls: Add elegance and texture.
  • Why it matters: Create a bakery-style finish.
  • Substitution: Use white chocolate shavings or sprinkles.

Pro Tip: Use room-temperature butter and egg whites for a smooth batter, and spoon-and-level cake flour to avoid a dense cake. Melt white chocolate gently to prevent burning.

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Instructions

1. Prep the Pans:
   • Preheat the oven to 350°F (175°C).
   • Lightly grease three 8-inch round cake pans and line the bottoms with parchment paper. Set aside.
   • Tip: Trace and cut parchment circles for a perfect fit.
2. Mix Dry Ingredients:
   • In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups granulated sugar, 2 3/4 cups cake flour (spooned and leveled), 2 1/2 tsp baking powder, and 1/2 tsp salt.
   • Mix on low speed until combined.
   • Tip: Spoon flour into the measuring cup and level with a knife to avoid packing.
3. Add Butter:
   • Add 3/4 cup unsalted butter (room temperature) and increase to medium speed.
   • Beat for 3 minutes until the mixture resembles damp sand.
   • Tip: Scrape the bowl to ensure even mixing.
4. Incorporate Wet Ingredients:
   • On low speed, gradually add 1 cup heavy cream, 1/2 cup buttermilk, and 2 tsp vanilla extract.
   • Increase to medium speed and beat for 2 minutes until thick and smooth.
   • Scrape down the sides and bottom of the bowl, then mix for 30 seconds more.
   • Tip: Add liquids slowly to prevent splashing.
5. Add Egg Whites:
   • On low speed, add 1 cup egg whites in thirds, beating for 20 seconds after each addition.
   • The batter should be silky smooth; avoid overmixing.
   • Tip: Ensure egg whites are at room temperature for better incorporation.
6. Bake:
   • Divide the batter evenly among the three prepared pans (use a scale for precision).
   • Bake for 20-22 minutes, until pale golden, slightly shrinking from pan edges, and springy to the touch. A toothpick inserted in the center should come out clean.
   • Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
   • Tip: Level cakes with a serrated knife if they dome for easier stacking.

White Chocolate Buttercream

7. Melt White Chocolate:
   • In a large heatproof, microwave-safe bowl, melt 12 oz finely chopped white chocolate in 30-second increments at 50% power, stirring well each time until smooth.
   • Let cool to room temperature.
   • Tip: Stir frequently to prevent burning; avoid overheating.
8. Beat Butter:
   • In a stand mixer with the paddle attachment, beat 2 cups softened unsalted butter on medium speed until creamy (2-3 minutes).
   • Tip: Ensure butter is soft but not melted for a fluffy frosting.
9. Add Sugar:
   • On low speed, gradually add 4 cups powdered sugar. Once incorporated, increase to high speed and beat for 2 minutes.
   • Scrape down the bowl.
   • Tip: Sift powdered sugar if clumpy for a smoother result.
10. Finish Buttercream:
    • Add cooled melted white chocolate and beat on medium speed for 2 minutes.
    • Add 1/4 cup heavy cream (or whole milk) and beat for 1 minute until light and fluffy.
    • Transfer one-third of the buttercream to a piping bag and snip the end.
    • Tip: If frosting is too soft, chill for 10 minutes before piping.

Cake Assembly

11. Layer the Cake:
    • Place one cooled cake layer on a serving plate or cake stand.
    • Pipe a ring of buttercream around the edge, fill the center with 1/4 cup raspberry preserves, then pipe a thin layer of buttercream over the preserves.
    • Add the second cake layer and press gently to adhere.
    • Repeat with another buttercream ring, 1/4 cup raspberry preserves, and a buttercream layer.
    • Place the final cake layer on top.
    • Tip: Pipe the buttercream ring to create a “dam” to hold the preserves in place.
12. Crumb Coat:
    • Spread a thin layer of buttercream over the top and sides of the cake using an offset spatula.
    • Chill the cake in the refrigerator for 30 minutes to set the crumb coat.
    • Tip: A crumb coat locks in crumbs for a smooth final layer.
13. Final Frosting:
    • Spread the remaining buttercream in a thick, even layer over the top and sides.
    • Use a cake scraper or bench scraper to smooth the frosting.
    • Tip: Dip the scraper in warm water for a super-smooth finish.
14. Garnish and Serve:
    • Decorate the top edge with 1 cup fresh raspberries and scatter white chocolate curls over the top.
    • Slice into 8-12 wedges and serve at room temperature or slightly chilled.
    • Health Benefit: Raspberries provide vitamin C and antioxidants, but this rich cake is a decadent treat to savor!

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FAQs

1. Can I use a different pan size?
Three 8-inch round pans are ideal for height, but two 9-inch pans work for thicker layers; increase baking time by 2-3 minutes.

2. Is this cake healthy?
Raspberries provide vitamin C and antioxidants, but the butter, sugar, and cream make it a rich treat. Enjoy in moderation.

3. How do I prevent a dense cake?
Spoon and level cake flour, use room-temperature ingredients, and avoid overmixing after adding egg whites.

4. Can I make this dairy-free?
Yes! Use vegan butter, non-dairy cream, plant-based milk, and dairy-free white chocolate.

5. How long does this cake last?
Up to 3-4 days in the fridge or 1 month frozen (without fresh garnishes). Best within 2 days for freshness.

6. Can I use frozen raspberries for the filling?
Yes, but use raspberry preserves for ease. If using frozen raspberries, thaw, drain, and cook with sugar to make a thick filling.

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