Heavenly White Chocolate Raspberry Cake

Description:

This Heavenly White Chocolate Raspberry Cake is a delicate and elegant dessert featuring soft vanilla cake layers infused with white chocolate, complemented by a luscious raspberry filling. Frosted with a smooth white chocolate buttercream, this cake is perfect for special occasions, celebrations, or simply indulging in a sweet treat.

Origin:

This cake combines classic European flavors with a modern twist. White chocolate and raspberry have long been a popular pairing in French and American patisseries, offering a balance of creamy sweetness and tart fruitiness.

Ingredients (Quantity)

For the Cake:

• 2 ½ cups (315g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup (240ml) whole milk
• ½ cup (85g) white chocolate, melted and slightly cooled

For the Raspberry Filling:

• 1 ½ cups (225g) fresh or frozen raspberries
• ¼ cup (50g) granulated sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp lemon juice

For the White Chocolate Buttercream:

• 1 cup (226g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• ½ cup (85g) white chocolate, melted and cooled
• 2 tbsp heavy cream or milk
• 1 tsp vanilla extract

Ingredients (Optional):

• Extra raspberries for garnish
• White chocolate shavings for decoration
• Edible gold leaf for an elegant touch

Instructions:

1. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well. Stir in vanilla extract.
5. Gradually mix in dry ingredients and milk, alternating between the two.
6. Stir in melted white chocolate until fully incorporated.
7. Divide batter evenly into prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
8. Let cakes cool completely before assembling.

2. Prepare the Raspberry Filling:

1. In a saucepan, combine raspberries, sugar, and lemon juice over medium heat.
2. In a small bowl, mix cornstarch and water, then add to the raspberry mixture.
3. Simmer for 5 minutes until thickened. Remove from heat and cool completely.

3. Make the White Chocolate Buttercream:

1. Beat butter until creamy and smooth.
2. Gradually add powdered sugar, mixing well.
3. Stir in melted white chocolate, heavy cream, and vanilla extract. Beat until fluffy.

4. Assemble the Cake:

1. Place the first cake layer on a serving plate. Spread a thin layer of buttercream, followed by raspberry filling.
2. Repeat with the second layer. Place the final cake layer on top.
3. Frost the cake with white chocolate buttercream, smoothing it out evenly.
4. Decorate with fresh raspberries and white chocolate shavings.

Tips for Success:

• Ensure white chocolate is melted and cooled slightly before adding it to the batter or frosting.
• Use cake strips while baking for even layers.
• Chill the cake before slicing for cleaner cuts.

Recommendations:

• Pair with a glass of champagne or a raspberry-infused tea.
• Store in an airtight container in the fridge for up to 3 days.

Nutrition (Per Slice, Approximate):

• Calories: 520 kcal
• Carbohydrates: 65g
• Protein: 6g
• Fat: 26g
• Saturated Fat: 15g
• Sugar: 48g
• Fiber: 2g
• Sodium: 200mg

Would you like a gluten-free or eggless version?