If you have a passion for desserts that combine a silky smooth sweetness with a burst of fresh fruitiness, then you will absolutely adore this White Chocolate Raspberry Cake with White Chocolate Buttercream Recipe. This cake is a celebration in every bite, bringing together tender layers infused with luscious white chocolate and studded with juicy raspberries, all enveloped in the creamiest white chocolate buttercream you can imagine. Whether you’re serving it for a special occasion or just to treat yourself, this recipe turns simple ingredients into an unforgettable dessert that radiates warmth and indulgence.
Ingredients You’ll Need
The magic of the White Chocolate Raspberry Cake with White Chocolate Buttercream Recipe lies in its simplicity. Each ingredient plays a crucial role: the flour builds the structure, the raspberries add a fresh tartness, and the white chocolate infuses a delicate sweetness that ties everything together beautifully.
- All-purpose flour: Creates the perfect tender crumb foundation for the cake’s soft texture.
- Baking powder: Essential for giving the cake its lovely rise and fluffiness.
- Salt: Balances the sweetness and enhances all the flavors.
- Unsalted butter (softened): Adds richness and moisture, making each bite melt in your mouth.
- Vegetable oil: Keeps the cake moist and tender without overpowering the flavor.
- Granulated sugar: Sweetens the cake and helps with its golden color.
- Egg whites: Lighten the batter for an airy texture.
- Vanilla extract: Deepens the overall flavor with its comforting floral notes.
- Whole milk: Adds moisture and richness to the batter.
- Sour cream: Provides tanginess and tenderizes the crumb.
- White chocolate chips (melted and cooled): Infuses the batter with creamy sweetness.
- Fresh or frozen raspberries (tossed in flour): Prevents sinking and ensures every slice bursts with fruity goodness.
- Powdered sugar: The key to a smooth, spreadable buttercream.
- Heavy cream or milk: Adjusts the buttercream’s consistency for perfect spreading.
How to Make White Chocolate Raspberry Cake with White Chocolate Buttercream Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Begin by preheating your oven to 350°F and greasing three 8-inch cake pans. Line them with parchment paper to make removing the cakes effortless. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt – this ensures the leavening is evenly distributed and the salt balances the sweetness.
Step 2: Cream Butter, Oil, and Sugar
In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar until the mixture becomes light and fluffy. This step is crucial as it incorporates air to create a soft and tender cake.
Step 3: Add Egg Whites and Vanilla
Next, add the egg whites one at a time, mixing well after each addition to maintain the light texture. Stir in the vanilla extract for that classic warmth that ties the flavors together beautifully.
Step 4: Incorporate Sour Cream, Dry Ingredients, and Milk
Mix in the sour cream first to add moisture and a slight tang. Then, alternate adding your dry ingredients and whole milk, starting and finishing with the dry mix. This method prevents the batter from becoming too dense or overworked.
Step 5: Fold in Melted White Chocolate and Raspberries
Gently fold in the cooled, melted white chocolate until the batter is smooth and silky. Carefully fold the raspberries tossed in flour into the batter — this trick keeps them suspended so you get fruity surprises in every bite without them sinking to the bottom.
Step 6: Bake the Cake Layers
Divide the batter evenly among your prepared cake pans and bake for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely—patience here rewards you with perfect layers.
Step 7: Make the White Chocolate Buttercream
While the cakes cool, prepare the frosting by beating the softened butter until smooth and creamy. Add the cooled melted white chocolate and blend well. Gradually incorporate powdered sugar, vanilla extract, and just enough heavy cream or milk until the buttercream is fluffy and spreadable.
Step 8: Assemble and Frost Your Cake
Layer your cooled cake with generous amounts of white chocolate buttercream between each layer. Once stacked, frost the outside of the cake smoothly. Feel free to decorate with extra fresh raspberries, white chocolate curls, or even a raspberry drizzle for a stunning presentation.
How to Serve White Chocolate Raspberry Cake with White Chocolate Buttercream Recipe
Garnishes
A few fresh raspberries on top can brighten the rich sweetness of this cake instantly. White chocolate curls not only add elegance but extra bursts of flavor that complement the buttercream beautifully. For an extra touch, a light raspberry drizzle balanced with a dusting of powdered sugar can make your cake look irresistible.
Side Dishes
This cake pairs wonderfully with a simple side like vanilla bean ice cream or a light whipped cream. To add contrast, a small fresh berry salad or a spoonful of tart raspberry coulis can elevate the experience and balance out the richness of the cake.
Creative Ways to Present
Consider serving this cake on a beautiful cake stand with fresh flowers tucked around the base for special occasions. For a casual gathering, slice it into petite squares served on decorative plates with a mint leaf atop each slice. You could even try layering the cake into cupcakes using this recipe’s batter and frosting for delightful single servings.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your White Chocolate Raspberry Cake with White Chocolate Buttercream Recipe covered in the refrigerator to maintain freshness. Wrapped tightly or stored in an airtight container, it should stay delicious for up to 4 days without drying out or losing flavor.
Freezing
To freeze, wrap the unfrosted cake layers tightly in plastic wrap, then foil, and place them in a freezer-safe bag. The buttercream can be frozen separately. When you’re ready, thaw the layers overnight in the fridge, then assemble and frost. Properly stored, your cake can last in the freezer for up to 3 months.
Reheating
This cake is best enjoyed chilled or at room temperature. If you prefer it slightly warmer, let individual slices sit on the counter for 20 to 30 minutes. Reheating frosted cake in the microwave is not recommended, as it can alter the texture of the buttercream and cake.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work just as well. Keep them frozen and do not thaw before folding into the batter to prevent excess moisture that could affect your cake’s texture.
What can I substitute for sour cream in this recipe?
Greek yogurt is a fantastic substitute for sour cream as it provides a similar tang and moisture to the cake.
How do I prevent the raspberries from sinking in the batter?
Tossing the raspberries in flour before folding them into the batter is the trick that keeps them suspended so you get an even distribution throughout the cake.
Can I make this cake gluten-free?
Yes! Use a gluten-free flour blend that measures 1-to-1 for all-purpose flour to ensure your cake has the right texture without compromising taste.
How long does the buttercream last?
The white chocolate buttercream can be stored in an airtight container in the fridge for up to one week. Bring it back to room temperature and whip before using to restore its fluffy texture.
Final Thoughts
Making the White Chocolate Raspberry Cake with White Chocolate Buttercream Recipe is like inviting a little bit of joy into your kitchen. With its dreamy layers and beautifully balanced flavors, it’s a dessert that brings smiles at any gathering. Don’t hesitate to try this recipe soon—you’re going to love every luscious bite and the compliments that come your way!
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White Chocolate Raspberry Cake with White Chocolate Buttercream Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (plus cooling and decorating)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This White Chocolate Raspberry Cake with White Chocolate Buttercream is a luscious dessert combining moist vanilla cake layers studded with fresh raspberries and melted white chocolate. Topped with a rich and creamy white chocolate buttercream, this elegant berry cake is perfect for special occasions or a delightful treat.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 4 large egg whites
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
- 1/2 cup white chocolate chips (melted and slightly cooled)
- 1 cup fresh or frozen raspberries (tossed in 1 tablespoon flour)
For the White Chocolate Buttercream:
- 1 cup white chocolate chips (melted and cooled)
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons heavy cream or milk
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper to prevent sticking and ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
- Cream Butter, Oil, and Sugar: In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar together until the mixture is light, fluffy, and well incorporated.
- Add Egg Whites and Vanilla: Add the egg whites one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Mix in the sour cream. Then, alternately add the dry ingredients and milk to the batter, starting and ending with the dry ingredients. Blend gently to avoid overmixing.
- Incorporate White Chocolate and Raspberries: Gently fold in the melted and slightly cooled white chocolate until smooth. Carefully fold in the raspberries that have been tossed in flour to prevent sinking during baking.
- Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake them for 25–30 minutes or until a toothpick inserted in the center comes out clean. After baking, let the cakes cool in their pans for 10 minutes.
- Cool Completely: Transfer the cakes onto wire racks and allow them to cool completely before frosting.
- Make the White Chocolate Buttercream: Beat the softened butter until smooth. Add the cooled melted white chocolate and mix until creamy. Gradually add powdered sugar, vanilla extract, and enough heavy cream or milk (2 to 4 tablespoons) to achieve the desired fluffy and spreadable consistency. Beat well.
- Assemble the Cake: Layer the cooled cake rounds with white chocolate buttercream between each layer. Frost the outside of the cake with the remaining buttercream. Decorate with extra fresh raspberries, white chocolate curls, or a raspberry drizzle as desired.
Notes
- When using frozen raspberries, fold them directly into the batter without thawing to prevent excess moisture.
- Chill the frosted cake before slicing to achieve clean, neat layers.
