Description
This White Chocolate Raspberry Cake is a delightful homemade dessert combining tender lemon-infused cake layers with luscious raspberry filling and smooth white chocolate buttercream frosting, perfect for special occasions or an indulgent treat.
Ingredients
Scale
Raspberry Filling
- 3 cups Fresh or frozen raspberries
- â…” cup Granulated sugar
- 2 tsp Lemon juice
- 2 tsp Lemon zest
- â…“ cup Water (divided into 1/4 cup and remaining for cornstarch slurry)
- 2 tbsp Cornstarch
Cake Layers
- 3 cups Cake flour
- 3 cups Granulated sugar
- 2½ tsp Baking powder
- 1 tsp Salt
- 1 cup Unsalted butter
- 4 Large egg whites
- 1½ cup Sour cream
- 2 tbsp Vegetable oil
- 1 tbsp Lemon zest
- 1 tsp Vanilla extract
Simple Syrup (Optional)
- â…” cup Water
- â…” cup Granulated sugar
White Chocolate Buttercream Frosting
- 2 cups Unsalted butter
- 2 tbsp Lemon juice
- 2 tsp Lemon zest
- 2 tsp Vanilla extract
- 1 tsp Salt
- 7 cups Powdered sugar
- â…“ cup Heavy cream
- 1½ cup White chocolate chips (melted and cooled)
Instructions
- Prepare Raspberry Filling: Heat raspberries, granulated sugar, lemon juice, lemon zest, and 1/4 cup water in a saucepan. Let the mixture simmer for 10–15 minutes until the raspberries break down. Strain the seeds through a sieve if you prefer a smooth filling. Make a cornstarch slurry by mixing the remaining water with the cornstarch, then add it to the raspberry mixture and cook until the filling thickens. Allow to cool completely in the refrigerator.
- Make Cake Layers: Preheat your oven to 340°F (171°C). Grease two 7-inch or 8-inch round cake pans. In a large bowl, whisk together cake flour, granulated sugar, baking powder, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. In a separate bowl, lightly beat the egg whites, then mix them with sour cream, vegetable oil, lemon zest, and vanilla extract. Gently fold the wet ingredients into the dry ingredients until just combined. Divide the batter evenly between the prepared pans. Bake for 35–38 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely, then level the tops if needed.
- Prepare Simple Syrup (Optional): In a small saucepan, heat the water and granulated sugar until the sugar dissolves completely. Let the syrup cool. Brush it lightly on each cake layer before assembling to keep the cake moist.
- Prepare White Chocolate Buttercream Frosting: Using a mixer, beat the unsalted butter until creamy. Add lemon juice, lemon zest, vanilla extract, and salt, mixing well. Gradually add powdered sugar alternately with heavy cream, mixing continuously until smooth and fluffy. Fold in the melted and cooled white chocolate chips gently until incorporated.
- Assemble Cake: Place one cake layer on a serving plate. Spread a layer of frosting over it, then spread an even layer of raspberry filling on top of the frosting. Repeat with remaining layers, chilling the cake layers 10–30 minutes between steps if needed to firm them up. Apply a thin crumb coat of frosting over the entire cake, chill if needed, then finish frosting the cake smoothly and decorate as desired.
- Tips for Best Results: Avoid overbaking or overmixing the batter to keep the cake tender. Keep your frosting cool while assembling to prevent melting. If making ahead, you can freeze the baked cake layers. Use simple syrup to keep the cake layers moist and fresh.
Notes
- Strain raspberry filling to remove seeds for a smooth texture.
- Chill cake layers between assembly steps to make frosting easier.
- Use simple syrup to maintain moisture in the cake layers.
- Do not overmix cake batter or overbake to avoid dry, dense layers.
- Ensure white chocolate is melted and cooled before folding into frosting.
- Freeze cake layers if preparing in advance for easier handling.
