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White Chocolate Raspberry Cake

White Chocolate Raspberry Cake

This White Chocolate Raspberry Cake features layers of raspberry filling and white chocolate ganache frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 400 kcal

Equipment

  • 8-inch round cake pans
  • electric mixer
  • piping bag
  • offset spatula

Ingredients
  

Cake Batter

  • 1.75 cups all-purpose flour
  • 1.25 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons sunflower oil
  • 1.33 cups granulated sugar
  • 1.5 teaspoon pure vanilla extract or vanilla bean
  • 1 large egg at room temperature
  • 2 large egg whites at room temperature
  • 0.5 cup full fat sour cream
  • 0.5 cup whole milk
  • 1.25 cups fresh raspberries

Raspberry Cake Filling

  • 1 recipe Raspberry Cake Filling link: https://scientificallysweet.com/raspberry-cake-filling/

Vanilla Whipped Ganache Frosting

  • 1 recipe Vanilla Whipped Ganache Frosting link: https://scientificallysweet.com/vanilla-whipped-ganache-frosting/

Instructions
 

Preparation

  • Make & cool the raspberry sauce according to the recipe and refrigerate it for at least 30 minutes.
  • Preheat oven to 350°F. Prepare two 8-inch round cake pans with parchment paper.

Cake Batter

  • Sift flour, baking powder, baking soda, and salt into a medium bowl.
  • In a large bowl, combine butter, oil, sugar, and vanilla. Beat with an electric mixer for 2 minutes.
  • Add egg and egg whites and mix until smooth. Incorporate sour cream.
  • Gradually mix in the flour and milk, alternating between the two until fully combined. Gently fold in raspberries.
  • Divide batter between pans and bake for 25-30 minutes or until a skewer comes out clean.
  • Let cakes cool in pans for 20-30 minutes before removing and cooling on wire rack.

Frosting and Assembly

  • Prepare the Vanilla Whipped Ganache Frosting as per the linked recipe. Chill for at least 2 hours.
  • Once chilled, add vanilla extract and whip until thick and fluffy.
  • Assemble by placing one cake layer on a serving plate and pipe frosting around the circumference.
  • Spread raspberry filling within the frosting border, place the second layer on top, and frost the entire cake.
  • Decorate as desired with additional raspberries.

Notes

Cake can be stored in the refrigerator for up to 3 days. Allow to come to room temperature before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 8mgCalcium: 50mgIron: 1mg
Keyword cake, celebration, Chocolate, dessert, raspberry, White Chocolate Raspberry Cake
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