White Chocolate Raspberry Cake is a luxurious dessert that brings together the sweetness of white chocolate and the tartness of raspberries in perfect harmony. A treat for any occasion, this cake delights the palate with its rich flavors and beautiful presentation. Whether for celebrations or casual gatherings, this cake is a crowd-pleaser.
The History of White Chocolate Raspberry Cake:
This cake is a modern classic born out of the trend to combine fruit and chocolate for an elegant dessert. White chocolate, introduced in the 1930s, pairs excellently with the bold tartness of raspberries. Over the years, this combination has evolved into a symbol of sophistication in patisserie, often featured in upscale bakeries and special events. The pairing highlights a balance of creamy sweetness and fruity acidity, making it timeless.
Ingredients Breakdown:
- For the Cake:
- 2 ½ cups (315 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (227 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) whole milk, room temperature
- ½ cup (120 ml) sour cream, room temperature
- ¾ cup (150 g) white chocolate, melted and slightly cooled
- For the Raspberry Filling:
- 2 cups (250 g) fresh or frozen raspberries
- ¼ cup (50 g) granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch dissolved in 2 tbsp water
- For the Frosting:
- 1 cup (227 g) unsalted butter, softened
- 4 cups (500 g) powdered sugar
- 3 tbsp heavy cream
- ½ cup (75 g) white chocolate, melted and slightly cooled
- 1 tsp vanilla extract
Step-by-Step Recipe:
- Prepare the Cake Layers:
Preheat the oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper. Sift together the flour, baking powder, baking soda, and salt in a bowl. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, combine the milk and sour cream. Alternately add the dry ingredients and milk mixture to the creamed butter, starting and ending with the dry ingredients. Fold in the melted white chocolate. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. - Make the Raspberry Filling:
In a medium saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down, stirring occasionally. Add the cornstarch slurry and cook until the mixture thickens, about 2 minutes. Remove from heat and let cool completely. - Prepare the Frosting:
Beat the butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the melted white chocolate, vanilla extract, and heavy cream. Beat until the frosting is light and fluffy. - Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread a layer of raspberry filling over the top. Add the second cake layer and repeat with the raspberry filling. Place the final cake layer on top. Spread a thin crumb coat of frosting over the entire cake and refrigerate for 15 minutes. Frost the cake with the remaining frosting, smoothing the sides and top. Decorate with fresh raspberries and white chocolate shavings if desired.
Tips for the Perfect White Chocolate Raspberry Cake:
Use high-quality white chocolate for the best flavor. Ensure all ingredients are at room temperature for even mixing. For a moist cake, avoid overmixing the batter. Chill the cake layers before assembling for easier handling.
Variations and Customizations:
Substitute the raspberry filling with a mixed berry compote for a different flavor profile. Use dark chocolate in the frosting for a richer taste. Add a layer of raspberry jam alongside the filling for an extra fruity punch.
Health Considerations and Nutritional Value:
While indulgent, this cake provides a good source of antioxidants from the raspberries. Opt for reduced-sugar or dairy-free alternatives to cater to dietary preferences. A moderate serving ensures enjoyment without overindulgence.
FAQ:
Can I make this cake in advance? Yes, bake the cake layers and prepare the filling a day ahead. Assemble and frost on the day of serving.
Can I freeze the cake? Yes, wrap the unfrosted cake layers tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before assembling.
What can I use as a substitute for sour cream? Plain Greek yogurt is an excellent substitute.
White Chocolate Raspberry Cake
Ingredients
Raspberry Filling:
- 1 ¼ to 1 ½ cups 170g fresh or frozen raspberries (no need to thaw if using frozen)
- 2 tablespoons 25g granulated sugar
- ½ teaspoon lemon juice
- 2 teaspoons 10ml water
- 1 ½ teaspoons 4g cornstarch
Cake Batter:
- 1 ¾ cups 250g all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons 84g unsalted butter, softened
- 2 tablespoons 30ml sunflower oil
- 1 ⅓ cups 265g granulated sugar
- 1 ½ teaspoons 7ml pure vanilla extract
- 1 large egg room temperature
- 2 large egg whites room temperature
- ½ cup 120ml sour cream
- ½ cup 120ml whole milk
- 1 ¼ cups 150g fresh raspberries
Instructions
- Start by preparing and cooling the raspberry sauce. This step is essential as the raspberry sauce must be completely cooled before using. To make the sauce, combine raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cover and cook for about 3 minutes until the berries are thawed and begin to break down. Stir the mixture while it simmers, breaking up some of the raspberries as you go.
- Once the raspberries have broken down and are simmering, mix the water and cornstarch in a small bowl to form a slurry. Add this cornstarch mixture to the raspberry mixture, stirring it in. Continue to cook and stir until the sauce begins to bubble and thicken. Remove from heat and strain the sauce through a fine mesh sieve to remove seeds, if desired (I prefer to leave the seeds in). Allow the raspberry sauce to cool completely, then chill it for at least 30 minutes before using. It can be covered and stored in the refrigerator for up to a week.
- Preheat the oven to 350°F (175°C). Line the bottom of two 8-inch round cake pans with parchment paper. I typically skip greasing the pans, as I like the batter to cling to the sides for more height, but feel free to lightly grease the sides if you prefer.
- For the cake batter, sift the flour, baking powder, baking soda, and salt into a medium bowl, then whisk to combine. In a large bowl, beat the softened butter, oil, sugar, and vanilla with an electric hand mixer for 2 minutes until pale and fluffy. Add the egg and beat until fully incorporated. Next, add the egg whites and mix until smooth. Stir in the sour cream. Sift half of the flour mixture over the wet ingredients and mix slowly, followed by half of the milk. Add the remaining flour mixture, then the rest of the milk. Beat on high for about 5 seconds to emulsify the batter. Finally, gently fold in the raspberries.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, until lightly golden and a skewer inserted into the center comes out clean. Let the cakes cool in the pans on a wire rack for 20-30 minutes, then run an offset spatula or knife around the edges to loosen the cakes. Invert the cakes, remove the bottom layer of parchment, and let them cool completely on the rack.
- For the frosting, place chopped white chocolate in a large bowl. Heat ½ cup of cream in a saucepan over medium heat with the scraped vanilla bean seeds (and I also add the scraped pod, as it still contains many seeds). Once the cream comes to a simmer, pour it over the chopped chocolate, cover the bowl, and let it sit for 2 minutes. Uncover and whisk until the chocolate is fully melted and the mixture is smooth and silky. Let it cool for 5 minutes, then whisk in the remaining cold cream. Refrigerate the bowl for at least 2 hours or overnight until the mixture is completely cold. If chilling overnight, cover the bowl after 20 minutes. You can also prepare the frosting base first and bake the cake layers the following day.
- Once chilled, add the vanilla extract and beat with an electric hand mixer or stand mixer fitted with the whisk attachment on medium speed for about 2 minutes, or until thick and fluffy. The consistency should resemble soft peaks (check the video for reference).
- To assemble the cake, place one layer of cake on a serving plate. Fill a piping bag with about 1 cup of frosting and pipe it around the circumference of the cake to form a border. This will help keep the raspberry filling from spilling out. Use a small offset spatula to spread 1 cup of raspberry filling inside the frosting border. Place the second layer of cake on top, aligning it with the edges of the bottom layer. Cover the entire cake with frosting, smoothing the sides with a large offset spatula and adding swirls to the top. Optional: dollop small spoonfuls of raspberry sauce on top and swirl them in for decoration. Finish by decorating with fresh raspberries.