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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:
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- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 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:
- 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.
- Remove from heat and let the filling cool completely before using.
Make the White Chocolate Frosting:
- Place the chopped white chocolate in a heatproof bowl.
- 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.
- In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat until smooth.
- Add the melted white chocolate mixture and vanilla extract, and beat until well combined.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of raspberry filling over the top.
- Place the second cake layer on top and spread with more raspberry filling.
- Place the third cake layer on top. Frost the top and sides of the cake with the white chocolate frosting.
- Drizzle additional melted white chocolate over the top of the cake (optional).
- 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.
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