White Chocolate Raspberry Cake
A luxurious layer cake featuring tender raspberry-studded sponge, a tart berry center, and a velvety whipped white chocolate ganache finished with a hint of lemon zest and raspberry powder.
Equipment
- Two 8-inch round cake pans
- Parchment Paper
- Electric hand mixer
- Wire cooling rack
- Offset spatula
- Saucepan
Ingredients
Raspberry Cake Filling:
- 1 x recipe for Raspberry Cake Filling
Cake batter:
- 1 3/4 cups (250g) all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoon (84g) unsalted butter, softened
- 2 tablespoon (30ml) sunflower oil
- 1 1/3 cups (265g) granulated sugar
- 1 1/2 teaspoon (7ml) pure vanilla extract
- 1 large egg at room temperature
- 2 large egg whites at room temperature
- 1/2 cup (120ml) full fat sour cream
- 1/2 cup (120ml) whole milk
- 1 1/4 cups (150g) fresh raspberries
Vanilla Whipped Ganache Frosting:
- 1 x Recipe for Vanilla Whipped Ganache Frosting
Instructions
Prepare the filling and pans
- Prepare the raspberry filling in advance. Let it cool completely, then chill it in the refrigerator for at least 30 minutes until it is thick and cold.
- Preheat your oven to 350°F (175°C). Line the bottoms of two 8-inch round cake pans with parchment paper circles, leaving the sides ungreased for maximum height.
Mix the batter
- Sift together the flour, baking powder, baking soda, and salt into a medium bowl. Whisk to ensure the leaveners are evenly distributed.
- In a separate large bowl, beat the softened butter, sunflower oil, granulated sugar, and vanilla extract with an electric mixer for 2 minutes until light and fluffy.
- Add the whole egg and beat until fully incorporated. Mix in the egg whites until the batter is glossy, then blend in the sour cream until smooth.
- On low speed, add half of the dry ingredients followed by half of the milk. Repeat with the remaining flour and milk, then mix on high for 5 seconds to emulsify the batter.
- Gently fold in the fresh raspberries using a spatula, being careful not to crush the fruit or streak the batter.
Bake and cool the layers
- Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean.
- Let the cakes rest in the pans on a wire rack for 20 to 30 minutes. Invert the layers, remove the parchment, and allow them to cool completely before frosting.
Make the ganache and assemble
- Warm 1/2 cup of cream with vanilla seeds and lemon zest until simmering. Pour over chopped white chocolate, let sit for 2 minutes, then whisk until smooth. Mix in the remaining cold cream and chill for at least 2 hours.
- Whip the chilled ganache with vanilla extract and raspberry powder on medium speed for about 2 minutes until thick and fluffy.
- To assemble, place one layer on a plate and pipe a frosting dam around the edge. Fill the center with raspberry compote, top with the second layer, and frost the exterior of the cake.
Notes
Ingredient Temperature: For the best emulsion, ensure your butter, eggs, milk, and sour cream are at room temperature (65-70°F) before mixing.
White Chocolate Quality: Use high-quality white chocolate bars containing real cocoa butter rather than standard baking chips to ensure the ganache melts smoothly and sets properly.
Frosting Dam: Never skip piping the ring of ganache around the filling. This barrier prevents the raspberry compote from leaking out and making the cake unstable.
Storage: Store the cake in the refrigerator for up to 3 days. For the best texture, let slices sit at room temperature for 30 minutes before serving.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.