Description
Layers of tender vanilla cake, tart raspberry filling, and creamy white chocolate buttercream. This Raspberry White Chocolate Cake is a delightful bake!
Ingredients
Scale
- For the Cake Layers:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tbsp baking powder
- 2 tsp vanilla extract
- ½ tsp salt
- For the Raspberry Filling:
- 2 cups fresh raspberries (or frozen, thawed)
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice
- For the White Chocolate Buttercream:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 8 oz good quality white chocolate, melted and cooled
- ½ cup heavy cream
- 1 tsp vanilla extract
- Finishing Touches:
- Fresh raspberries
- White chocolate shavings
Instructions
- Prep the Cake Pans:: First things first, get your cake pans ready. I usually use two 8-inch round pans. Grease them well with butter, then dust ’em with flour. Tap out the excess, alright? This step is a non-negotiable for me because I’ve had cakes stick before, and honestly, peeling a beautiful cake from the pan is heartbreaking. Sometimes I even line the bottom with parchment paper for extra insurance. It’s a little extra effort, but it saves so much stress later, believe me.
- Whip Up the Cake Batter:: In a large bowl, cream together your softened butter and granulated sugar until it’s light and fluffy. This takes a few minutes, so don’t rush it! Then, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. I always make sure my eggs are at room temperature; it really helps prevent the batter from curdling. In a separate bowl, whisk together your dry ingredients: flour, baking powder, and a pinch of salt. Gradually add the dry mixture to the wet mixture, alternating with the whole milk, starting and ending with the dry. Don’t overmix, hon, just mix until it’s just combined. Overmixing makes for a tough cake, and we want tender!
- Bake Those Beautiful Layers:: Divide the batter evenly between your prepared cake pans. I usually eyeball it, but if you’re a perfectionist, a kitchen scale works wonders here. Pop them into a preheated oven, usually around 350°F (175°C), and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Oh, and your kitchen will start smelling absolutely heavenly at this point! I always set a timer, but I also keep an eye on them, because every oven is a little different, you know?
- Whip Up the Raspberry Filling:: While your cakes are cooling, let’s get that gorgeous raspberry filling going. In a small saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Bring it to a simmer over medium heat, stirring occasionally. In a separate tiny bowl, whisk together cornstarch with a tablespoon or two of cold water to create a slurry. Pour this into the simmering raspberry mixture and stir until it thickens. It should look glossy and vibrant. Remove it from the heat and let it cool completely. I usually pop it in the fridge to speed things up a bit, because a warm filling will melt your buttercream, and that’s a disaster I’ve lived through!
- Make the White Chocolate Buttercream:: Now for the star frosting! Melt your white chocolate gently, either in a microwave in short bursts or over a double boiler, then let it cool slightly. In a large bowl, beat softened unsalted butter until it’s light and fluffy. Gradually add powdered sugar, a cup at a time, beating well after each addition. This is where a stand mixer is your best friend, trust me. Pour in the cooled melted white chocolate, vanilla extract, and heavy cream. Beat until the buttercream is smooth, creamy, and spreadable. If it feels too stiff, add a tiny bit more cream; too soft, a bit more powdered sugar. It should be dreamy and ready for your Raspberry White Chocolate Cake!
- Assemble Your Raspberry White Chocolate Cake:: Once your cake layers are completely cool (this is critical, hon!), place one layer on your serving plate. Spread about half of the raspberry filling evenly over the top, leaving a small border. Then, pipe or spread a generous layer of white chocolate buttercream over the filling. Carefully place the second cake layer on top. Repeat with the remaining raspberry filling and buttercream. Finally, frost the sides of the cake with the remaining buttercream. I love to decorate with fresh raspberries and some white chocolate shavings for that extra ‘wow’ factor. It looks so elegant, and honestly, the taste is just divine.