Raspberry White Chocolate Cake
Layers of yellow cake and raspberry filling covered in white chocolate buttercream make for a beautiful and delicious cake for any occasion.
For the cake:
- 2 ½ cups cake flour (283 grams)
- ½ teaspoon salt
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup sour cream , at room temperature (240 grams)
- 2 large eggs
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 cup unsalted butter , at room temperature (226 grams)
- 1 ¾ cups granulated sugar (350 grams)
For the buttercream:
- 4 ounces quality white chocolate , chopped (113 grams)
- 4 cups powdered sugar (1 lb, 455 grams), sifted after measuring
- 1 cup unsalted butter (2 sticks, 226 grams), at room temperature
- ⅛ teaspoon salt
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (120 grams), plus more for decorating
To make the cake layers:
Preheat oven to 350°F. Line the bottoms of two or three 8 or 9-inch round cake pans (see Notes) with parchment paper and grease with nonstick baking spray.
In a bowl sift together the cake flour, salt, baking powder and baking soda. In another bowl whisk together the sour cream, 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. Batter will be thick
Divide the batter between the 2 pans, using a spatula to spread it into an even layer. 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 white chocolate buttercream frosting and raspberry filling:
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 the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, mix all of the ingredients on low speed until it starts to come together.
Increase speed to high and beat for 4-5 minutes until frosting is fluffy, pausing once or twice to scrape the bowl down.
Add melted white chocolate and fold into the frosting by hand.
Remove all but about 1 ½ cups of the frosting from the mixer bowl and set aside. Add the fresh raspberries to the mixer and beat on low speed until raspberries have been broken up and incorporated into the buttercream. You can also do this by hand.
To assemble the cake:
Place on cake layer on a cake stand or plate. Spread ½ of raspberry filling onto the top. Cover with another cake layer and repeat.
Frost entire cake with the white chocolate buttercream. Decorate as desired with more frosting, raspberries, etc.
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.
- You can use either 8-inch or 9-inch cake pans. (These are the pans I have and love.) 8-inch pans will yield a taller cake, 9-inch will yield one that’s wider. I like to use 3 pans to make 3 layers for this cake but you can also use more or less pans for a 2, 4 (or more) layered cake.
- You can use either fresh or frozen raspberries to make this cake, but if you use frozen, let them thaw in a colander for several hours to drain excess moisture.
- When shopping for white chocolate look at the label to make sure it has cocoa butter listed as an ingredient. You do not want any kind of oil in place of the cocoa butter or it will not melt smoothly.
Calories: 763kcal, Carbohydrates: 96g, Protein: 6g, Fat: 41g, Saturated Fat: 25g, Trans Fat: 1g, Cholesterol: 144mg, Sodium: 210mg, Potassium: 156mg, Fiber: 1g, Sugar: 75g, Vitamin A: 1206IU, Vitamin C: 3mg, Calcium: 80mg, Iron: 1mg