Description
A stunning dessert that combines creamy white chocolate and tart raspberries in a layered cake, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C), and grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing just until combined.
- Pour the batter equally into the prepared pans, and bake for 25-30 minutes until a skewer comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.
- Heat the heavy cream in a saucepan over medium heat until it simmers, then pour it over the chopped white chocolate and let sit for a minute.
- Stir the mixture until smooth, then stir in the butter until melted.
- Let the ganache cool until it thickens to a spreadable consistency.
- In a medium saucepan, combine fresh raspberries and sugar, cooking over medium heat until the raspberries break down (about 5-7 minutes).
- Stir in the lemon juice, then add a cornstarch slurry (cornstarch mixed with water) to thicken the filling.
- Let the raspberry filling cool completely.
- Level the cakes if necessary, and place one cake layer on a serving plate.
- Spread a layer of raspberry filling on the first layer, place the second layer on top, and frost with white chocolate ganache.
- Add the final layer and frost the entire cake with the remaining ganache.
- Garnish with fresh raspberries and white chocolate shavings. Chill for 30 minutes before serving if desired.
Notes
For best results, use high-quality white chocolate. Add extra flavors to the ganache if desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: cake, dessert, white chocolate, raspberry, celebration