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White Chocolate Raspberry Cake
A buttery vanilla layer cake with homemade raspberry filling cooked to a jam-like set and a white chocolate buttercream made with real chocolate. Serves 12–14 and holds its shape through assembly, transport, and serving.
Servings: 12
Ingredients
Raspberry Filling
- 1½ tablespoon water
- 1¾ tablespoon cornstarch
- 3 cups raspberries, fresh or frozen
- ⅓ cup granulated sugar
- 1 teaspoon lemon juice
Cake
- 3⅔ cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoon baking powder
- ¾ teaspoon baking soda
- 1½ cups unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 2 egg whites, room temperature
- 1 tablespoon vanilla extract
- 1½ cups buttermilk, room temperature
White Chocolate Buttercream
- 1½ cups unsalted butter, softened
- 9 oz white chocolate, melted and cooled
- 5½ cups powdered sugar
- 6 tablespoon heavy cream
- 1½ teaspoon vanilla extract
- pinch salt
Decoration
- fresh raspberries
- white chocolate curls
- spring flowers
Instructions
Make Raspberry Sauce
- Start by making the raspberry filling so it has plenty of time to cool and thicken.
- In a small bowl, stir together the water and cornstarch until completely smooth with no lumps. Add this to a saucepan along with the raspberries, sugar, and lemon juice. Set the pan over medium heat and cook, stirring regularly. As the raspberries heat, gently press them with your spatula to help them break down.
- Once the mixture comes up to a boil, let it bubble for 5 minutes, stirring occasionally, until it becomes thick and glossy. It should look like a loose jam. I fit starts to look a little too thick or dry during the boiling time you can add a splash of water.
- Remove from the heat. Transfer the filling to a shallow dish, press plastic wrap directly onto the surface, and place it in the refrigerator to chill until completely cold and thickened.
Make Cake Batter
- Preheat your oven to 350°F. Grease and line three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda, then set aside.
- In a large mixing bowl, beat the butter and sugar together on high speed until light in color and fluffy, about 3 minutes. This step is important for creating a soft, tender cake, so don’t rush it.
- Add the eggs, egg whites, and vanilla, and continue mixing on high speed until everything is fully incorporated. The mixture may look slightly curdled at this stage, which is completely normal.
- Reduce the mixer speed to low and add the dry ingredients, and mix until combined. With the mixer still on low, slowly pour in the buttermilk. Mix until the batter comes together, then scrape down the sides and give it a final gentle mix by hand to ensure everything is smooth and evenly combined.
Divide Cake Batter into 3 Pans and Bake
- Divide the batter evenly between your prepared pans and smooth the tops.
- Bake for 28 to 32 minutes, or until the cakes are lightly golden on top, spring back when pressed in the center, and a toothpick inserted comes out clean or with a few soft crumbs.
- Allow the cakes to cool in the pans for about 10 to 15 minutes, then turn them out onto a wire rack and leave them to cool completely.
- While the cakes are cooling, make the buttercream.
Make White Chocolate Buttercream
- Place the chopped white chocolate in a microwave-safe bowl and heat in short bursts, stirring well between each, until smooth. Set it aside to cool for 20 minutes until it is no longer warm but still fluid.
- In a large bowl, beat the butter until smooth and creamy. Add the powdered sugar gradually on low speed, then increase the speed and beat until the mixture is light and smooth.
- Pour in the cooled white chocolate into the butter mixture and mix until fully incorporated. Add the cream, vanilla, and salt, then beat again until the buttercream is smooth, creamy, and easy to spread.
- If the buttercream feels too firm, let it sit at room temperature for a short time and rewhip. If it becomes too soft, chill briefly and then beat again to bring it back to the right consistency.
Assemble the Cake
- To assemble the cake, level the cooled cake layers if needed so they stack evenly.
- Place the first layer on your cake board or serving plate. Spread a thin layer of buttercream over the surface, then pipe a border around the edge to create a barrier. Spoon ½ cup of raspberry filling into the center and spread it gently, keeping it inside the border.
- Add the second layer and repeat the process with another thin layer of buttercream and another ½ cup of raspberry filling.
- Place the final cake layer on top, positioning it upside down so the flat base becomes the top of the cake.
- Apply a thin crumb coat over the entire cake to seal in any loose crumbs, then refrigerate for about 20 minutes until firm.
- Finish with a final layer of buttercream, smoothing the sides and top to your desired finish.
- Decorate with fresh raspberries, white chocolate curls, and fresh spring flowers.
- Slice, serve and enjoy!
Nutrition Facts
White Chocolate Raspberry Cake
Amount per Serving
Calories
1112
% Daily Value*
Fat
58
g
89
%
Saturated Fat
36
g
225
%
Trans Fat
2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
15
g
Cholesterol
179
mg
60
%
Sodium
349
mg
15
%
Potassium
304
mg
9
%
Carbohydrates
142
g
47
%
Fiber
3
g
13
%
Sugar
109
g
121
%
Protein
9
g
18
%
Vitamin A
1654
IU
33
%
Vitamin C
8
mg
10
%
Calcium
145
mg
15
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
