White Chocolate Raspberry Cake: A Stunning Summer Dessert
This White Chocolate Raspberry Cake is a delightful dessert that combines soft vanilla sponge, tart raspberry filling, and creamy white chocolate buttercream for a perfect Summer Desserts treat. Easy to make yet elegant enough for any occasion, this cake is sure to impress with its fresh flavors and stunning look.
Ingredients
For the Vanilla Sponge (3 Layers)
- All-Purpose Flour 2½ cups, sifted: Provides a soft, sturdy base.
- Baking Powder 2½ tsp: Helps the cake rise evenly.
- Fine Salt ½ tsp: Enhances flavors.
- Unsalted Butter 1 cup, softened: Adds richness and creaminess.
- Granulated Sugar 1¾ cups: Sweetens the sponge.
- Large Eggs 4, room temperature: Bind ingredients and add structure.
- Vanilla Extract 2 tsp: Infuses warm, sweet notes.
- Whole Milk 1 cup, room temperature: Keeps the cake moist.
- Sour Cream ½ cup, room temperature: Ensures a tender crumb.
For the Raspberry Filling
- Fresh or Frozen Raspberries 2½ cups: Adds tart, summery flavor.
- Granulated Sugar ¾ cup: Balances the tartness.
- Cornstarch 2 tbsp: Thickens the filling.
- Water 2 tbsp: Helps dissolve cornstarch.
- Lemon Juice 1 tsp: Brightens the raspberry flavor.
- Raspberry Extract ½ tsp, optional: Deepens the berry taste.
For the White Chocolate Buttercream
- Unsalted Butter 1½ cups, softened: Creates a creamy frosting.
- Powdered Sugar 4 cups, sifted: Sweetens and thickens.
- White Chocolate 8 oz, melted and cooled: Adds silky, sweet flavor.
- Heavy Cream 3 tbsp: Adjusts consistency.
- Vanilla Extract 2 tsp: Enhances the frosting’s warmth.
- Pinch of Salt: Balances sweetness.
For Decoration (Optional)
- Heavy Cream ½ cup, whipped: For extra piping.
- Fresh Raspberries 12: For a vibrant garnish.
Instructions
Prepare the Cake Pans
- Preheat oven to 350°F (175°C). Grease three 8-inch cake pans and line with parchment paper.
Make the Vanilla Sponge
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Combine milk and sour cream in a measuring cup. On low speed, add flour mixture and milk mixture alternately, starting and ending with flour. Mix until just combined.
- Divide batter evenly among pans, smoothing the tops. Use a kitchen scale for even layers.
Bake the Cake
- Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Raspberry Filling
- In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir until berries break down and bubble, about 5-7 minutes.
- Dissolve cornstarch in water, then stir into the raspberry mixture. Cook until thickened, about 1-2 minutes.
- Optionally, strain to remove seeds for a smoother filling. Cool completely, refrigerating if needed to thicken.
Make the White Chocolate Buttercream
- Beat softened butter on medium-high speed until creamy, about 2-3 minutes.
- Gradually add powdered sugar, beating on low until combined.
- Pour in cooled melted white chocolate, then add vanilla extract, salt, and heavy cream. Beat on high for 2-3 minutes until fluffy. Adjust with more cream if needed.
Assemble the Cake
- Place one cake layer on a cake board or plate. Spread a thin layer of buttercream, creating a border around the edges.
- Spoon half the raspberry filling inside the buttercream border. Top with the second layer and repeat.
- Add the third layer, then apply a thin crumb coat of buttercream over the entire cake. Chill for 20-30 minutes.
- Spread a thick layer of buttercream over the top and sides, smoothing with an offset spatula.
- Optionally, pipe swirls on the top edge with a star tip and garnish with fresh raspberries.
Serve
- Chill the cake for 1 hour for neat slices, then bring to room temperature and serve as a stunning Summer Desserts treat.
Notes
- For even layers, chill cakes before trimming any domes.
- Filling can be made 1–2 days in advance and stored in the refrigerator.
- Add a decorative white chocolate drizzle or shavings for an elegant finish.