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.

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

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.
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.
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.
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.
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.
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

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.
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.
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.
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

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.
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.
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.
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!