Today, I’m thrilled to share a recipe that holds a special place in my heart: White Chocolate Raspberry Cake. This delightful creation combines the rich, creamy sweetness of white chocolate with the bright, tangy burst of fresh raspberries. It’s a perfect dessert for any occasion, from a casual family gathering to an elegant dinner party.
I first stumbled upon this recipe during a summer trip to a quaint little bakery in Vermont. The owner, a lovely woman named Martha, generously shared her secret to making this cake so irresistible. I remember biting into a slice and being immediately transported by the flavors—each bite a heavenly mix of sweet and tart. It was love at first taste!
One of the things I love about this cake is its versatility. You can make a few tweaks to suit your preferences or what you have on hand. For example, if you’re not a fan of white chocolate, you could easily substitute it with milk or dark chocolate. The raspberries could be swapped out for strawberries or blueberries, depending on what’s in season. And if you’re looking for an extra layer of flavor, try adding a hint of lemon zest to the batter.
Another variation I find appealing is using a different type of frosting. While the white chocolate Swiss meringue buttercream is absolutely divine, a cream cheese frosting could add a lovely tang that pairs wonderfully with the raspberries.
I hope you enjoy making and savoring this White Chocolate Raspberry Cake as much as I do. It’s a recipe that’s sure to bring joy and deliciousness to your table. Happy baking!
Making White Chocolate Raspberry Cake
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Ingredients
- 8 oz white chocolate (chopped, melted, cooled)
- 3 1/3 cups all-purpose flour
- 3/4 tsp salt
- 2 tsp vanilla extract
- 6 large egg whites
- 6 oz white chocolate (chopped or white chocolate chips)
- 2 cups granulated sugar
- 1 Tbsp baking powder
- 4 large eggs (room temperature)
- 2 cups milk
- 2 cups unsalted butter (room temperature)
- 500 g fresh raspberries (divided)
- 6 Tbsp raspberry jam (seeded or seedless (optional))
Directions
- Warm milk and 8 oz of white chocolate until melted and combined. Let it cool to room temperature.
- Preheat your oven to 350°F. Grease and flour three 8-inch cake pans, then line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until well mixed. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Lower the speed and add the eggs one by one, making sure each egg is fully mixed in before adding the next. Mix in the vanilla extract.
- Alternate adding the flour mixture and milk mixture to the butter mixture, starting and ending with the flour mixture. Ensure each addition is fully incorporated before adding the next.
- Bake for approximately 40 minutes or until a toothpick inserted into the center comes out mostly clean. Let the cakes cool on a wire rack for 10 minutes before turning them out to cool completely.
- For the Swiss meringue buttercream, combine the egg whites and sugar in the bowl of a stand mixer. Place the bowl over a double boiler, whisking constantly until the mixture is hot and no longer grainy to the touch (about 3 minutes), or until it reaches 160°F on a candy thermometer.
- Attach the bowl to the stand mixer and whisk on medium-high speed until the meringue is stiff and cool (the bowl should no longer be warm to the touch, about 5-10 minutes).
- Switch to the paddle attachment and slowly add cubed butter, mixing until smooth. Add the remaining 6 oz of white chocolate and whip until smooth.
- To assemble the cake, set aside 1/3 of the raspberries (about 160g) for the top. Roughly chop the remaining raspberries (about 330g).
- Place one cake layer on a cake stand or serving plate. Spread about 3 Tbsp of raspberry jam evenly over the layer, then top with 1 cup of buttercream, spreading it evenly. Press half of the chopped raspberries into the frosting. Repeat with the next layer.
- Top with the final cake layer and apply a crumb coat. Spread 1 cup of buttercream over the top, allowing it to hang over the sides. Use an icing smoother to smooth the sides and create a lip on the top with the frosting.
- Spread some frosting on the top in a rustic manner and top with fresh raspberries and thyme sprigs, if desired.
FAQs:
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries if fresh ones are not available. However, make sure to thaw and drain them well to avoid adding extra moisture to the cake.
What type of white chocolate should I use for the cake and buttercream?
It’s best to use high-quality white chocolate bars rather than white chocolate chips, as they melt more smoothly and have a better flavor. If using chips, ensure they are specifically made for baking.
How do I prevent the cake layers from sticking to the pans?
Grease and flour the cake pans thoroughly, and line the bottoms with parchment paper. This will help the cakes release easily after baking.
Can I make the cake layers ahead of time?
Yes, you can bake the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store at room temperature. You can also freeze them for longer storage.
What should I do if my buttercream looks curdled?
If your buttercream looks curdled, keep mixing it. It often comes together after a few minutes of continuous mixing. If it remains curdled, try warming the bowl slightly and then mix again.
Is it necessary to use a candy thermometer for the Swiss meringue buttercream?
While a candy thermometer ensures accuracy, it’s not strictly necessary. You can test the egg white and sugar mixture by feeling it; if it is hot and no longer grainy, it is ready to whip.
White Chocolate Raspberry Cake
Ingredients
- 2 cups unsalted butter room temperature
- 2 cups granulated sugar
- 8 oz white chocolate chopped, melted, cooled
- 6 oz white chocolate chopped (or white chocolate chips)
- 2 cups milk
- 6 large egg whites
- 3 1/3 cups all-purpose flour
- 1 Tbsp baking powder
- 3/4 tsp salt
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 500 g fresh raspberries divided
- 6 Tbsp raspberry jam seeded or seedless (optional)
Instructions
White Chocolate Cake:
- Warm milk and chocolate until melted and combined, then let it cool to room temperature.
- Preheat oven to 350°F. Grease and flour three 8" cake pans, and line them with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer with a paddle attachment, cream butter and sugar on medium-high until pale and fluffy (about 3 minutes). Reduce speed and add eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract.
- Alternate adding the flour mixture and milk mixture to the butter mixture, beginning and ending with flour. Fully incorporate each addition before adding the next.
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out mostly clean. Let cakes cool on a wire rack for 10 minutes before turning them out to cool completely.
White Chocolate Swiss Meringue Buttercream:
- Combine egg whites and sugar in the bowl of a stand mixer.
- Place the bowl over a double boiler, whisking constantly until the mixture is hot and no longer grainy to the touch (about 3 minutes), or until it registers 160°F on a candy thermometer.
- Attach the bowl to the stand mixer and whisk on medium-high until the meringue is stiff and cooled (the bowl should no longer be warm to the touch, about 5-10 minutes).
- Switch to the paddle attachment. Slowly add cubed butter, mixing until smooth. Then add white chocolate and whip until smooth.
Assembly:
- Set aside 1/3 of the prettiest raspberries (about 160g) for the top of the cake. Roughly chop the remaining raspberries (about 330g).
- Place one cake layer on a cake stand or serving plate. Spread about 3 Tbsp of raspberry jam evenly over the layer. Top with 1 cup of buttercream, spreading it evenly. Press half of the chopped raspberries into the frosting. Repeat with the next layer.
- Add the final cake layer and apply a crumb coat. Spread 1 cup of buttercream over the top, allowing it to hang over the sides. Use an icing smoother to smooth the sides and create a lip on the top with the frosting.
- Dollop some frosting on the top and spread it out in a rustic manner. Top with fresh raspberries and thyme sprigs if desired.
