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White Chocolate Raspberry Cake: A Decadent Dessert Recipe for Any Occasion

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This White Chocolate Raspberry Cake features moist vanilla layers filled with white chocolate chips and fresh raspberries, all enveloped in a creamy white chocolate frosting and drizzled with tangy raspberry sauce. It’s a perfect dessert for any celebration or a sweet indulgence!

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries (plus extra for garnish)
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • ½ cup white chocolate, melted and cooled
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract (for frosting)
  • 2 cups fresh raspberries (for sauce)
  • ½ cup granulated sugar (for sauce)
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the flour mixture. Mix until just combined.
  6. Gently fold in the white chocolate chips and fresh raspberries using a spatula.
  7. Divide the batter evenly among the three prepared cake pans.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely.
  10. In a large mixing bowl, beat the softened butter with an electric mixer until creamy.
  11. Gradually add the powdered sugar, mixing on low speed until combined.
  12. Add the melted white chocolate, heavy cream, and vanilla extract. Beat on medium speed until light and fluffy (about 3-5 minutes). Adjust consistency with more cream if needed.
  13. In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice. Stir gently.
  14. Cook for about 5-7 minutes, or until the raspberries break down and the sauce thickens slightly. Mash with a fork for a smoother sauce if desired.
  15. Remove from heat and let cool. Strain through a fine-mesh sieve for a seedless sauce if preferred.
  16. Place one layer of cake on a serving plate. Spread a layer of white chocolate frosting on top.
  17. Add the second layer of cake and repeat the frosting process.
  18. Top with the third layer of cake and frost the top and sides of the cake.
  19. Drizzle the raspberry sauce over the top and garnish with extra fresh raspberries.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • The cake can be made a day in advance and stored in the refrigerator.
  • Feel free to adjust the sweetness of the raspberry sauce to your liking.

Find it online: https://softtasty.com/white-chocolate-raspberry-cake-2/