Raspberry and White Chocolate Layer Cake Recipe

Raspberry and White Chocolate Layer Cake Recipe

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup whole milk, room temperature

For the Filling:

• 2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

For the White Chocolate Frosting:

• 8 oz white chocolate, finely chopped
• 1/2 cup heavy cream
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

For Garnish:

• Fresh raspberries
• White chocolate shavings
• Powdered sugar (optional)

Instructions:

Make the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly among the prepared pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Make the Raspberry Filling:

1. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes.
2. Remove from heat and let the filling cool completely before using.

Make the White Chocolate Frosting:

1. Place the chopped white chocolate in a heatproof bowl.
2. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the white chocolate and let it sit for a minute, then stir until smooth. Allow it to cool slightly.
3. In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat until smooth.
4. Add the melted white chocolate mixture and vanilla extract, and beat until well combined.

Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a layer of raspberry filling over the top.
2. Place the second cake layer on top and spread with more raspberry filling.
3. Place the third cake layer on top. Frost the top and sides of the cake with the white chocolate frosting.
4. Drizzle additional melted white chocolate over the top of the cake (optional).
5. Garnish with fresh raspberries, white chocolate shavings, and a dusting of powdered sugar.

Serve and Enjoy:

• Serve the cake chilled or at room temperature. Slice and enjoy this rich, indulgent dessert!

This cake is perfect for special occasions or when you want to impress with a beautiful and delicious dessert. The combination of fresh raspberries and white chocolate creates a wonderful balance of flavors.