Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slice of raspberry white chocolate cake with fresh berries

Raspberry White Chocolate Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

  • Author: Jesse Daniel Wiley
  • Total Time: 3 hours 10 mins
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This elegant layer cake pairs a tender sour cream crumb with tart fresh raspberries and a luxurious whipped white chocolate ganache. It is a perfectly balanced dessert that offers a sophisticated flavor profile while remaining simple enough for any home baker to master.

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup sunflower oil
  • 1 1/4 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 2 large egg whites
  • 1/2 cup full-fat sour cream
  • 1/2 cup whole milk
  • 1 1/2 cups fresh raspberries
  • 10 ounces high-quality white chocolate, finely chopped
  • 1 1/2 cups heavy cream, divided
  • 1 cup fresh raspberries (for the filling)

Instructions

  1. Preheat your oven to 350°F and line the bottoms of two 8-inch round cake pans with parchment paper.
  2. Prepare the ganache base by simmering half of the heavy cream and vanilla, then pouring it over the chopped white chocolate; whisk until smooth, stir in the remaining cold cream, and chill for at least 2 hours.
  3. Cook the raspberry filling in a small saucepan over medium heat until it has thickened, then set aside to cool completely.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. In a large bowl, cream the softened butter, sunflower oil, sugar, and vanilla for 2 minutes until light and fluffy.
  6. Beat in the whole egg followed by the egg whites, then stir in the sour cream until well combined.
  7. Alternately add the dry ingredients and the milk to the wet mixture, starting and ending with the flour; beat on high for 5 seconds at the end to ensure smoothness.
  8. Gently fold the fresh raspberries into the batter by hand to prevent them from breaking.
  9. Divide the batter between the prepared pans and bake for 25 to 30 minutes, or until a skewer comes out clean.
  10. Let the cakes cool in the pans for 20 minutes before transferring them to a wire rack to cool completely.
  11. Whip the chilled white chocolate ganache with a mixer until thick and fluffy.
  12. Assemble by piping a ring of frosting on the first cake layer, spreading the raspberry filling inside, topping with the second cake layer, and frosting the exterior.

Notes

To ensure your white chocolate ganache whips up perfectly, make sure the white chocolate is finely chopped before adding the hot cream. If you find the cake layers are slightly domed after baking, you can gently level them with a serrated knife once they are completely cool for a flatter stacking surface.

  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Tag us @changehere — we can't wait to see what you've made!

Find it online: https://cakesavor.com/raspberry-white-chocolate-cake/