Heavenly White Chocolate Raspberry Cake
This indulgent cake combines creamy white chocolate and tart raspberries for a stunning dessert that's perfect for any occasion.
Servings: 12 servings
Calories: 350kcal
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour Forms the soft, fluffy base of the cake.
- 1 cup granulated sugar For the sweetness.
- 0.5 cup unsalted butter, softened Adds creamy richness.
- 2 large eggs Helps achieve a light and airy texture.
- 0.5 cup milk Enhances the cake’s moistness.
- 0.5 cup sour cream Contributes to the tender crumb.
- 1 teaspoon vanilla extract Elevates the overall taste.
- 4 oz white chocolate, chopped The star ingredient.
- 1.5 teaspoons baking powder Ensures the cake rises perfectly.
- 0.25 teaspoon salt Balances the sweetness.
- 1 cup fresh or frozen raspberries Adds a tart twist.
- 0.25 cup granulated sugar (for filling) Sweetens the raspberry layer.
- 1 tablespoon lemon juice Brightens up the flavor.
- 1 tablespoon cornstarch Thickens the raspberry filling.
- 1 cup heavy cream For the ganache topping.
- 8 oz white chocolate (for ganache), chopped Creates a luscious finish.
- 1 teaspoon vanilla extract (for ganache) Enhances the chocolate flavor.
- optional Fresh raspberries (for garnish) Adds elegance.
- optional Mint leaves (for garnish) A pop of green.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine dry ingredients: flour, baking powder, and salt. Whisk together.
- In another bowl, cream together softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, fully incorporating each before the next. Mix in sour cream, milk, and vanilla extract.
- Melt white chocolate until smooth, let cool slightly, then add to the batter.
- Fold dry ingredients into wet mixture gently, then fold in raspberries.
- Divide batter between prepared pans. Bake for 25-30 minutes until a toothpick comes out clean.
Filling and Ganache Preparation
- While the cake cools, prepare raspberry filling by cooking raspberries, granulated sugar, lemon juice, and cornstarch in a saucepan over medium heat until thickened (about 5-7 minutes).
- For the ganache, heat heavy cream in a saucepan until simmering. Pour over chopped white chocolate and stir until smooth.
Assembly
- Once cakes are cool, place one layer on a platter. Spread raspberry filling over it, then top with the second layer.
- Drizzle ganache over the cake, smoothing it out.
- Garnish with fresh raspberries and mint leaves if desired.
Notes
Keep ingredients at room temperature for even mixing. If using frozen raspberries, don't thaw them before mixing. Reserve some raspberry filling for serving.