White Chocolate Raspberry Cake Recipe
Indulge in the sweet and tangy flavors of this White Chocolate Raspberry Cake, a delightful dessert that combines moist white cake layers with fresh raspberries and a creamy white chocolate frosting.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 58 minutes plus cooling
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
- 1 cup white chocolate chips
- 1 1/2 cups fresh raspberries (tossed with 1 tablespoon flour)
For the frosting:
- 12 ounces white chocolate (melted and cooled)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
For garnish:
- Fresh raspberries and white chocolate shavings
Instructions
- Preheat the oven: Preheat the oven to 350°F (177°C). Grease and flour three 8-inch round cake pans or line with parchment paper.
- Prepare the cake: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla. Add dry ingredients in three parts, alternating with milk and sour cream, beginning and ending with dry ingredients. Gently fold in white chocolate chips and floured raspberries. Divide the batter evenly among the pans. Bake for 25 to 28 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the frosting: Beat the butter until smooth. Add the melted white chocolate and mix well. Gradually add powdered sugar, heavy cream, vanilla, and salt, beating until light and fluffy. Frost the cooled cakes and layer them. Decorate with fresh raspberries and white chocolate shavings before serving.
Notes
- Tossing raspberries in flour helps prevent them from sinking.
- The cake layers can be made a day ahead and stored wrapped at room temperature.
- For extra raspberry flavor, add a layer of raspberry jam between cake layers.
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 52g
- Sodium: 220mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
