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Decadent White Chocolate Raspberry Layer Cake with Silky Buttercream

A tall slice of white chocolate raspberry cake showing layers of white cake, raspberry filling, and white frosting, topped with fresh raspberries.
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Create an elegant, showstopper birthday cake featuring moist layers, tart fresh raspberry filling, and a rich white chocolate buttercream frosting. This gourmet recipe balances sweet and tart flavors perfectly.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 8 ounces white chocolate, melted and cooled slightly
  • 1 1/2 cups fresh raspberries (for cake batter)
  • 1 1/2 cups fresh raspberries (for filling)
  • 1/2 cup granulated sugar (for filling)
  • 2 tablespoons lemon juice (for filling)
  • 1 pound (16 ounces) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1/2 cup white chocolate, melted and cooled (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons heavy cream (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a small bowl, whisk together the milk and the melted, cooled white chocolate until combined.
  5. Alternate adding the dry ingredients and the white chocolate milk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Gently fold in the 1 1/2 cups of fresh raspberries.
  7. Divide the batter evenly among the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the raspberry filling: Combine the 1 1/2 cups of fresh raspberries, 1/2 cup sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 8 minutes. Cool completely.
  10. Prepare the white chocolate buttercream: Beat the 1 pound of softened butter until smooth. Gradually add the sifted powdered sugar, beating until combined. Add the melted and cooled white chocolate, vanilla extract, and heavy cream. Beat on high speed until the frosting is light and silky.
  11. Assemble the cake: Place one cooled cake layer on a serving plate. Spread a layer of white chocolate buttercream over the top, followed by a generous layer of the cooled raspberry filling. Repeat with the second layer. Top with the final cake layer.
  12. Frost the entire cake with the remaining white chocolate buttercream. Decorate with fresh raspberries if desired.

Notes

  • For a truly moist raspberry layer cake, ensure your butter and eggs are at room temperature before mixing the batter.
  • Chill the cake layers for 30 minutes before frosting to prevent crumbs from mixing into your silky white chocolate buttercream.
  • If you prefer a tangier filling, increase the lemon juice by one teaspoon.

Nutrition

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