Description
This white chocolate raspberry cake features moist vanilla layers, white chocolate mixed into the batter, a tangy raspberry filling, and fluffy whipped cream frosting. It is an elegant dessert perfect for celebrations.
Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- ½ cup sour cream
- 6 ounces white chocolate, melted and cooled
- 1½ cups fresh raspberries
- ½ cup raspberry jam
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter and sugar in a large mixing bowl on medium speed until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition, then blend in 1 teaspoon vanilla extract.
- Combine milk and sour cream in a small bowl until smooth.
- Add dry ingredients to the butter mixture in three parts, alternating with the milk mixture, starting and ending with dry. Mix just until combined.
- Gently fold in melted white chocolate until fully incorporated.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the filling, mash fresh raspberries in a bowl and stir in raspberry jam until combined.
- For the whipped cream, beat heavy cream, powdered sugar, and 1 teaspoon vanilla on high speed until stiff peaks form.
- Place one cake layer on a serving plate, spread with raspberry filling, then top with a thick layer of whipped cream.
- Add the second layer, pressing gently, and cover the top and sides with remaining whipped cream.
- Chill for at least 30 minutes before serving to allow the layers to set.
Notes
- Cool the white chocolate completely before folding it into the batter.
- Chilling the cake for 30 minutes helps the layers set before slicing.
- Use fresh, high-quality raspberries for the best flavor in the filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Baking
- Cuisine: American