Description
Delightful white chocolate raspberry cake brings a symphony of sweet and tangy flavors that dance across your palate. Elegant layers of moist cake, creamy frosting, and fresh raspberries create a dessert that invites pure indulgence.
Ingredients
Scale
cake base:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup white chocolate chips
- 3 large eggs
- 1/2 cup unsalted butter
- 1 tsp baking powder
- 1/2 tsp salt
chocolate and raspberry filling:
- 1 cup fresh raspberries
- 1/2 cup white chocolate ganache
- 1/4 cup raspberry jam
- 2 tbsp raspberry liqueur
frosting and decoration:
- 1 cup cream cheese
- 1/2 cup powdered sugar
- 1/4 cup white chocolate melted
- 1/2 cup fresh raspberries for topping
- 2 tbsp white chocolate shavings
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan with butter, ensuring complete coverage.
- Cream unsalted butter and granulated sugar in a large mixing bowl until light and fluffy, approximately 3-4 minutes.
- Incorporate eggs one at a time, mixing thoroughly after each addition to create a smooth batter.
- Sift together flour, baking powder, and salt in a separate bowl, then gradually fold into the wet mixture until just combined.
- Gently fold white chocolate chips into the cake batter, distributing evenly throughout.
- Pour the batter into the prepared pan, smoothing the top with a spatula for an even surface.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan for 15 minutes, then transfer to a wire rack.
- Prepare white chocolate ganache by melting white chocolate and allowing it to cool slightly.
- Once cake is cool, slice horizontally to create two layers.
- Spread raspberry jam on the bottom layer, followed by a layer of fresh raspberries.
- Drizzle raspberry liqueur over the raspberries for added moisture and flavor.
- Pour white chocolate ganache over the raspberries, ensuring even coverage.
- Place the second cake layer on top and refrigerate for 30 minutes to set.
- Whip cream cheese with powdered sugar until smooth and creamy.
- Fold melted white chocolate into the cream cheese frosting.
- Generously frost the entire cake, covering top and sides evenly.
- Garnish with fresh raspberries and white chocolate shavings.
- Refrigerate for 1 hour before serving to allow frosting to set.
Notes
- Customize the cake’s sweetness by adjusting the amount of white chocolate chips and raspberry jam to suit personal taste preferences.
- Ensure ingredients are at room temperature for smoother mixing and better cake texture, preventing lumpy batter and uneven baking.
- Swap fresh raspberries with frozen ones during off-season, but pat them dry to prevent excess moisture from affecting the cake’s structure.
- Create a gluten-free version by substituting all-purpose flour with a 1:1 gluten-free baking blend, maintaining the cake’s delicate crumb and flavor profile.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 40 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg