Description
A recipe for a moist layer cake featuring white chocolate cake layers, tart raspberry filling, and a rich, creamy white chocolate frosting, perfect for celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips, melted and cooled slightly
- 1 cup fresh or frozen raspberries (for filling)
- 1/4 cup granulated sugar (for filling)
- 1 tablespoon cornstarch (for filling)
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- 4 cups powdered sugar, sifted
- 1 cup white chocolate, melted and cooled (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Beat in the softened butter until the mixture resembles coarse crumbs.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, mix the buttermilk and vanilla extract. Gradually add the buttermilk mixture to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in the melted white chocolate chips.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Prepare the raspberry filling: Combine raspberries, 1/4 cup sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and let it cool completely.
- Prepare the white chocolate frosting: Beat the heavy cream until stiff peaks form. In another bowl, beat the cream cheese until smooth. Gradually beat in the powdered sugar until combined. Beat in the melted white chocolate. Gently fold the whipped cream into the cream cheese mixture until smooth.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread half of the cooled raspberry filling over the layer. Top with the second cake layer. Frost the top and sides of the entire cake with the white chocolate frosting.
- Chill the cake for at least 30 minutes before slicing and serving.
Notes
- For an extra tart contrast, you can add 1 teaspoon of lemon zest to the cake batter.
- If you prefer a more stable filling, you can use raspberry jam instead of making the fresh filling.
- Use high-quality white chocolate for the best flavor in the frosting.
- Prep Time: 35 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg