White Chocolate Raspberry Cake

White Chocolate Raspberry Cake

This stunning white chocolate raspberry cake features three layers of tender cake studded with juicy raspberries and covered in a fluffy white chocolate buttercream. It’s perfect for special occasions or holiday celebrations!

• Yield: 16 Servings
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes

Ingredients:

• For the Cake:

• 3 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups unsalted butter, at room temperature
• 2 cups granulated sugar
• 3 large eggs, at room temperature
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups buttermilk or sour milk*, at room temperature
• 2 half pints (12 oz) fresh raspberries

• For the Icing:

• 4 1/2 cups icing sugar, sifted
• 1 cup unsalted butter, at room temperature
• 4 tablespoons fresh whipping cream
• 2.5–3 oz white chocolate, melted

• For the Topping:

• 2 half pints (12 oz) fresh raspberries

Instructions:

1. Preheat Oven and Prepare Pans:

Preheat your oven to 350°F (175°C). Line three 9-inch round cake pans with parchment paper and grease the sides. (If you only have two pans, that’s fine; just bake in batches.)

2. Mix Dry Ingredients:

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar:

In the bowl of a stand mixer, beat the butter and sugar together on medium speed until light and fluffy.

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

4. Combine Ingredients:

Gradually add the dry ingredients and buttermilk to the butter mixture, alternating between dry and wet ingredients. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.

Gently fold in the fresh raspberries, breaking them in half if desired.

5. Bake the Cake:

Divide the batter evenly among the prepared pans. Bake in the middle of the oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Rotate the pans halfway through baking.

Immediately place the baked cakes in the freezer (in the pans) to cool slightly.

6. Make the Icing:

In the bowl of a stand mixer, combine icing sugar and butter. Beat on low speed, gradually adding the whipping cream. Once combined, add the melted white chocolate.

Increase the speed to high and beat until the icing is airy, light, and fluffy.

7. Assemble the Cake:

Remove the cakes from the freezer and peel off the parchment paper. Trim the tops of the cakes with a large bread knife to create flat, even layers.

Place a dollop of icing on your cake board or stand to secure the first cake layer. Add the first layer of cake, spread a generous amount of icing over it, letting some icing spill over the sides.

Repeat with the second cake layer and more icing. Add the final cake layer and cover with icing, smoothing the top.

Use a large offset spatula to create a textured design on the sides of the cake. Run the spatula from the bottom of the cake up to create indents, working your way around the cake.

8. Garnish and Serve:

Decorate the top of the cake with fresh raspberries before serving.

This White Chocolate Raspberry Cake is sure to be a showstopper at any event, with its delicious flavor and elegant presentation. Enjoy!