White Chocolate Raspberry Cake

This decadent white chocolate raspberry cake is the perfect combination of sweet, tangy, and creamy! It’s a showstopper that’s as delicious as it is beautiful.

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk

For the Filling:

• 2 cups fresh raspberries
• ¼ cup sugar
• 1 tbsp lemon juice
• 2 tbsp cornstarch mixed with 2 tbsp water

For the White Chocolate Frosting:

• 12 oz white chocolate, chopped
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 3 tbsp heavy cream

Step-by-Step Instructions:

1. Bake the Cake:
   • Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Cream together the softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition, followed by the vanilla extract. Gradually add the flour mixture in thirds, alternating with the whole milk. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans.
2. Prepare Raspberry Filling:
   • In a saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down, stirring gently. Stir in the cornstarch slurry and cook until thickened. Remove from heat and let it cool completely.
3. Make the White Chocolate Frosting:
   • Melt the chopped white chocolate in a microwave or double boiler and allow it to cool slightly. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until combined. Then, add the vanilla extract and heavy cream. Stir in the melted white chocolate and beat until smooth and fluffy.
4. Assemble:
   • Place one cake layer on a serving plate. Spread the raspberry filling over the top, then place the second cake layer on top. Frost the top and sides of the cake with the white chocolate frosting. Decorate with fresh raspberries and drizzle melted white chocolate over the top if desired.

Tips for White Chocolate Raspberry Cake:

• Storage: Keep the cake in an airtight container in the refrigerator for up to 3 days.
• Flavor Variations: You can add lemon zest to the raspberry filling for extra flavor.
• Serving Suggestions: Serve with whipped cream for an extra touch of elegance.

FAQs About White Chocolate Raspberry Cake:

1. Can I use frozen raspberries instead of fresh?
   • Yes, but make sure to thaw and drain them before using.
2. What if I don’t have white chocolate?
   • You can substitute it with vanilla buttercream for frosting.
3. Can this cake be made ahead of time?
   • Yes, you can bake the cake layers in advance and frost them on the day of serving.
4. How do I prevent the cake from sinking?
   • Ensure your baking powder is fresh and do not overmix the batter.
5. What’s the best way to cut a layered cake?
   • Use a sharp, serrated knife and a gentle sawing motion for clean slices.

Enjoy this sweet and elegant treat, perfect for any celebration!