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White Chocolate Raspberry Cake: The Ultimate Recipe

There’s something truly magical about the combination of white chocolate and raspberries. This decadent dessert not only looks stunning with its vibrant colors and rich textures, but it also tantalizes the taste buds with a symphony of sweet and tart flavors. Whether it’s a birthday celebration, an anniversary, or simply a sweet indulgence after a long week, this White Chocolate Raspberry Cake is bound to impress. Get ready to dive into the ultimate baking adventure that combines the creamy goodness of white chocolate with the fresh zing of raspberries.

Why Make This Recipe

This cake is an elegant centerpiece that truly elevates any occasion
The creamy white chocolate ganache paired with the tart raspberry filling creates a perfect balance of flavors
Perfect for both novice and experienced bakers looking for a rewarding project

Easy Method for White Chocolate Raspberry Cake

Baking this delectable White Chocolate Raspberry Cake may sound complex, but it’s straightforward when you break it down into manageable steps. Follow along as we craft this culinary masterpiece that combines layers of moist cake with a luscious raspberry filling and a dreamy white chocolate ganache.

Ingredients

Let’s gather our ingredients to create this beautiful cake. Here’s what you’ll need:

2 1/2 cups (300g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks, 226g) unsalted butter, softened
1 3/4 cups (350g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (240ml) buttermilk
12 ounces (340g) good quality white chocolate, finely chopped
1 cup (240ml) heavy cream
2 tablespoons unsalted butter
12 ounces (340g) fresh raspberries
1/2 cup (100g) granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
Fresh raspberries and white chocolate shavings for garnish

Directions

Here’s how to make this delightful cake step-by-step:

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, and consider lining the bottoms with parchment paper for easier removal later.
Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that your leavening agents are evenly distributed.
Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3-5 minutes.
Add Eggs: Beat in the eggs one at a time, and stir in the vanilla extract for added depth of flavor.
Alternate Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Overmixing can make the cake dense.
Divide and Bake: Pour equal amounts of the batter into the prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted in the center comes out clean.
Cool Completely: Allow the cakes to cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.
Heat the Cream: While the cakes are cooling, place the heavy cream in a saucepan and heat it over medium heat until it just begins to simmer—be careful not to boil!
Pour Over Chocolate: Remove the saucepan from the heat and pour the hot cream over the finely chopped white chocolate in a heatproof bowl.
Let it Sit: Allow the chocolate and cream to sit for about one minute to enable the heat from the cream to melt the chocolate fully.
Stir Until Smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
Add Butter: Stir in the butter until it is melted and fully incorporated into the ganache, adding extra shine and richness to the mixture.
Cool Slightly: Let the ganache sit at room temperature until it thickens to a spreadable consistency. If it’s too thin, refrigerate it while keeping a close eye on it to prevent it from hardening too much.
Combine Raspberries and Sugar: In a medium saucepan, combine the fresh raspberries and granulated sugar.
Cook Down: Cook over medium heat, stirring occasionally, until the raspberries break down and begin to release their juices, taking about 5-7 minutes.
Add Lemon Juice: Stir in the lemon juice to enhance the flavor and balance out the sweetness of the berries.
Make a Slurry: In a small bowl, whisk together cornstarch and water to create a slurry to thicken the raspberry filling.
Thicken the Filling: Pour the cornstarch slurry into the raspberry mixture, stirring constantly until it thickens, which should only take a minute or two.
Cool Completely: Remove the saucepan from the heat and let the raspberry filling cool completely—this is crucial for ensuring the filling doesn’t make the cake layers soggy.
Level the Cakes (Optional): If your cake layers are uneven, level them with a serrated knife for a more professional presentation.
Place First Layer: Place one of the cooled cake layers on a serving plate or cake stand.
Add Raspberry Filling: Spread a generous layer of cooled raspberry filling evenly over the first cake layer, leaving a small border to avoid spillage.
Add Second Layer: Carefully place the second cake layer on top of the raspberry filling.
Frost with Ganache: Spread a layer of the white chocolate ganache evenly over the second layer of cake.
Place Third Layer: Gently position the final cake layer on top of the ganache.
Frost the Entire Cake: Use the remaining ganache to frost the entire cake. Feel free to create texture or swirls for added visual appeal with a spatula or knife.
Garnish (Optional): For an elegant touch, garnish the cake with fresh raspberries and white chocolate shavings.
Chill (Optional): Refrigerate the cake for at least 30 minutes to allow the ganache to set slightly. This step makes slicing and serving easier.

Storing Leftover White Chocolate Raspberry Cake

To keep your delightful cake fresh and delicious, follow these storage tips:

Refrigerate: Store covered in the refrigerator for 3-4 days at 40°F
Freeze: For longer preservation, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Serve Chilled or At Room Temperature: When ready to serve, you can either enjoy it from the refrigerator or let it sit out for a short period for a more pleasant texture.

How to Present White Chocolate Raspberry Cake

Serving this cake is an art in itself. Here are a few creative serving ideas:

Elegant Cake Stand: Present the cake on a beautiful cake stand, showcasing its multiple layers with garnishes on top for added flair.
Individual Slices: For a more casual gathering, cut the cake into generous slices and serve on elegant dessert plates, topped with a dollop of whipped cream and a raspberry.
Add Extra Flavor: Offer small bowls of fresh raspberries or raspberry sauce alongside the slices for guests who want an extra burst of flavor.
Pair with Beverages: This cake pairs beautifully with tea or coffee. Offering a selection of drinks can elevate the whole dessert experience.

Tips to Make White Chocolate Raspberry Cake

Quality Chocolate Matters: Use a high quality white chocolate for the ganache for the best flavor and texture.
Don’t Overmix: When combining wet and dry ingredients, mix until just combined to avoid dense cake layers.
Check for Doneness: The skewer should come out clean, but be careful not to overbake, or your cake will dry out.

Variations or Substitutions

Fruit Option: If raspberries aren’t your favorite, feel free to substitute with strawberries or blueberries. Both fruits complement white chocolate beautifully and can create stunning variations.
Different Flavors: For an added twist, consider infusing the ganache with a hint of mint extract or almond extract to offer a new depth of flavor.

FAQs

Q: Can I make this cake ahead of time?

A: Absolutely! You can bake the cake layers a day in advance and store them tightly wrapped. Prepare the filling and ganache the night before, refrigerating them until ready to use.

Q: What can I do if my ganache is too thin?

A: If your ganache is too thin, let it cool at room temperature until it thickens. If it’s still not thick enough, refrigerate it, but keep an eye on it to avoid hardening.

Q: How can I prevent the cake from sticking to the pans?

A: Ensure that you thoroughly grease and flour your cake pans. For added security, lining the bottoms with parchment paper can help ensure your cake layers release without a hitch.

Creating the White Chocolate Raspberry Cake is an experience full of joy and delicious flavors. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake delivers on all fronts. With its luscious layers and stunning presentation, it’s sure to become a favorite in your repertoire. So gather your ingredients, embrace your inner baker, and let this cake be the highlight of your next dessert table. Enjoy!