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
Scale
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.
