Raspberry White Chocolate Layer Cake that Delights Every Bite
This Raspberry White Chocolate Layer Cake offers a delightful balance of tartness and sweetness, perfect for any occasion.
Equipment
- 8-inch round cake pans
- - Saucepan
- - Mixing bowls
- - Electric mixer
- - Parchment paper
- - Wire rack
Ingredients
For the Cake
- 2 cups All-Purpose Flour Substitute with gluten-free flour blend for gluten-free option.
- 2 teaspoons Baking Powder Check for freshness.
- 1 te teaspoon Baking Soda Ensure it's fresh.
- 1 teaspoon Salt Balances sweetness.
- 1 cup Unsalted Butter Substitute with coconut oil for dairy-free.
- 1/2 cup Sunflower Oil Can use canola or safflower oil.
- 1 cup Granulated Sugar Consider brown sugar for added flavor.
- 2 teaspoons Pure Vanilla Extract Using vanilla bean elevates aroma.
- 3 large Eggs Use room temperature eggs.
- 1 cup Full Fat Sour Cream Greek yogurt can be a substitute.
- 1 cup Whole Milk Use almond milk for a dairy-free option.
- 1 cup Fresh Raspberries Frozen raspberries can alter texture.
For the Raspberry Filling
- 2 cups Fresh Raspberries Use ripe berries for best flavor.
- 1/2 cup Granulated Sugar Adjust to taste.
- 1 tablespoon Lemon Juice Brightens flavors.
For the Whipped Ganache Frosting
- 8 ounces White Chocolate Use high-quality chocolate.
- 1 cup Heavy Cream Do not substitute with low-fat cream.
- 1 teaspoon Vanilla Bean Can substitute with vanilla extract.
Instructions
Preparation
- Prepare Raspberry Filling: Combine fresh raspberries, granulated sugar, and lemon juice in a saucepan over medium heat until the raspberries break down and mixture thickens, then cool.
- Preheat Oven: Preheat the oven to 350°F (175°C). Prepare two 8-inch round cake pans with parchment paper on the bottom.
- Make Cake Batter: Sift together flour, baking powder, baking soda, and salt. Beat butter, oil, sugar, and vanilla until creamy. Add eggs and sour cream, mixing well. Gradually incorporate dry ingredients and milk, then fold in raspberries.
- Bake Cake Layers: Divide batter into pans and bake for 25-30 minutes until golden and a skewer comes out clean. Cool in pans for 20-30 minutes before transferring to wire rack.
- Make Frosting: Melt white chocolate with heavy cream and vanilla bean over low heat until smooth. Chill until thickened and then whip until fluffy.
- Assemble Cake: Place one layer on a serving plate, pipe ganache around the edge to hold the raspberry filling, spread the filling, top with second layer, and frost entire cake with ganache.
Notes
Optional: Drizzle with chocolate or top with mint leaves for an elegant touch. Allow cooling completely before assembling to maintain structure.