Raspberry White Chocolate Layer Cake
Layers of yellow cake filled with a creamy raspberry icing and all covered with white chocolate meringue buttercream is a summertime cake worthy of any occasion.
In about one month, more or less, I’m going to be a mother of two. I’m excited and nervous, and pretty much feeling everything you’d expect. We are so not ready for baby brother’s arrival (baby clothes are still in storage and too many necessities still haven’t been purchased) but I can’t help but wish he’d come early. Tomorrow, even. I am just so done.
But as anxious as I am to have this baby out, I’m trying to relish these last days before our lives get turned upside down again by a newborn. I’m taking naps, cuddling with my three year-old on the couch while he watches cartoons, and I’m baking up all my cravings.
Yellow cake with a fruity filling and fluffy icing? Done and done.
I devoured this cake. Eventually I gave up cutting slices and just attacked it with my fork, because I am one classy pregnant lady.
My future self keeps yelling at me to lay off the carbs and have a salad, but my current self just doesn’t care. This is likely my last time “eating for two” so dammit, if I want some cake, I’m gonna have some cake.
The cake layers are just a basic vanilla butter cake recipe, nothing too fancy. And the frosting is Italian meringue buttercream flavored with melted white chocolate. For the filling I just mixed a handful of fresh raspberries into some of the buttercream— so easy, so fresh. The combination is heavenly, a perfect simple cake for summer.
If you’re not sure what Italian meringue buttercream is or want to see step-by-step photos, check out my tutorial. And for tips on assembling the cake check out my post, how to build a layer cake.
Raspberry White Chocolate Layer Cake
Layers of yellow cake and raspberry filling covered in white chocolate meringue buttercream make for a perfect light summer cake.
For the cake:
- 3 cups (340 grams) cake flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup (250 ml) buttermilk
- 2 large eggs
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 cup (226 grams) unsalted butter, at room temperature
- 2 cups (400 grams) granulated sugar
For the buttercream:
- 4 ounces (113 grams) quality white chocolate, chopped
- 1 cup (200 grams) granulated sugar
- 1/4 cup (60 ml) water
- 3 large egg whites
- 1 1/2 cup (340 grams) unsalted butter, at room temperature
- 1 cup (120 grams) fresh raspberries
To make the cake layers:
- Preheat oven to 350 degrees F. Line the bottoms of 2 8-inch round cake pans with parchment paper and grease with nonstick cooking spray.
- In a bowl sift together the cake flour, salt, baking powder and baking soda. In another bowl whisk together the buttermilk, eggs, egg yolk, vanilla and almond extracts.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter and sugar on medium high speed until light and creamy, about 3-4 minutes, scraping the bowl down as needed. Add the dry ingredients in 3 additions, alternating with the wet ingredients, mixing after each. Scrape down the bowl between additions as needed.
- Divide the batter between the 2 pans and bake until edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs, about 30 minutes. Let cool 10 minutes in the pan, then remove and let cool on a wire rack completely. If making cake layers ahead, wrap in plastic and store in the fridge overnight and up to 3 days.
To make the buttercream frosting:
- Place the chopped white chocolate in a large bowl and set over a saucepan of simmering water. Stir frequently as the chocolate melts, removing it from the heat when only a few lumps remain. Stir until smooth and set aside.
- In a small saucepan set over medium heat, combine the sugar and water. Stir until sugar is dissolved, then insert a candy thermometer and heat to 238 degrees F ("soft ball stage") without stirring.
- When temperature reads about 230 degrees F, begin beating the egg whites in the bowl of a stand mixer fitted with a whisk attachment on medium high speed. The goal is to have the egg whites whipped to soft peaks at the same time the sugar reaches 238 degrees F.
- With the mixer on low speed, add the sugar syrup to the whipped egg whites in a slow steady stream. Increase speed to high and beat until egg white mixture is cooled to room temperature, about 5 minutes.
- With the mixer on medium speed, add the cubed butter a tablespoon at a time, letting it incorporate before adding more. Buttercream will gradually thicken as you add more butter. Once all the butter has been added, pour in the melted white chocolate. Beat on medium high speed until smooth and thick, about 1 minute more.
- Remove all but about 1 1/2 cups of the frosting from the mixer bowl and set aside. Add the fresh raspberries to the mixer and beat on medium speed until raspberries have been broken up and incorporated into the buttercream.
To assemble the cake:
- Use a serrated knife to carefully slice the cooled cake layers in 2 horizontally so that you have 4 total cake layers.
- Place on cake layer on a cake stand or plate. Spread 1/2 cup of raspberry filling onto the top. Cover with another cake layer and repeat. Frost entire cake with the white chocolate buttercream. Chill in the fridge for at least 30 minutes to firm up. If cake is stored in the fridge for an hour or longer, let it come to room temperature for about 10 minutes before serving.