Description
This White Chocolate Raspberry Cake is a delightful, elegant dessert featuring moist layers of fluffy cake infused with melted white chocolate and fresh raspberries. Topped with a creamy white chocolate cream cheese frosting, this cake is perfect for celebrations or any special occasion. It balances the sweetness of white chocolate with the tartness of raspberries for a wonderfully flavorful treat.
Ingredients
Scale
For the Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 cup buttermilk, at room temperature
- ½ cup sour cream
- 6 oz white chocolate, melted and slightly cooled
- 1 ½ cups fresh or frozen raspberries (if using frozen, do not thaw)
- 1 tablespoon flour (to toss with raspberries)
For the Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 oz white chocolate, melted and cooled
Instructions
- Prepare the pans and oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes several minutes.
- Add egg whites and extracts: Beat in the egg whites one at a time ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and almond extract if using.
- Combine wet ingredients: Stir in the sour cream to add moisture and tenderness to the batter.
- Incorporate dry and wet ingredients: Gradually add the dry flour mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix gently to combine but do not overmix.
- Add melted white chocolate: Stir the melted and slightly cooled white chocolate into the batter until completely smooth and evenly combined.
- Prepare raspberries: Toss the fresh or frozen raspberries with 1 tablespoon of flour. This helps prevent them from sinking in the batter.
- Fold raspberries into batter: Gently fold the floured raspberries into the cake batter, taking care not to break them up too much.
- Fill pans and bake: Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool cakes: Allow the cakes to cool in the pans for 10 minutes before removing them to a wire rack to cool completely.
- Make the frosting: Beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add the powdered sugar while beating continuously. Mix in the vanilla extract and melted, cooled white chocolate. Continue beating until the frosting is light and fluffy.
- Assemble the cake: Once the cakes are completely cooled, frost and layer the cakes with the white chocolate cream cheese frosting. Decorate as desired.
Notes
- Use good-quality white chocolate for the best flavor and smooth texture.
- For a more pronounced raspberry flavor, consider adding a layer of raspberry jam between the cake layers.
- Keep the cake chilled after assembling. Bring it to room temperature before serving to enjoy the best texture and flavor.
