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Raspberry White Chocolate Layer Cake

Decadent Raspberry White Chocolate Layer Cake You’ll Crave

Indulge in this Raspberry White Chocolate Layer Cake that features soft vanilla layers, tart raspberries, and rich white chocolate.
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Prep Time 40 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • 8-inch round cake pans
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Cooling racks

Ingredients
  

For the Cake

  • 2 cups All-Purpose Flour Switch to cake flour for a lighter texture.
  • 1 tbsp Baking Powder Check freshness.
  • 1 tsp Baking Soda Ensure it's not expired.
  • 1 tsp Salt Enhances flavor.
  • 1 cup Unsalted Butter Use plant-based butter for dairy-free.
  • 1/2 cup Sunflower Oil Can swap with canola or safflower oil.
  • 1 1/2 cup Granulated Sugar Brown sugar adds moisture.
  • 2 tsp Pure Vanilla Extract Use vanilla bean for enhanced flavor.
  • 2 large Whole Eggs Room temperature preferred.
  • 2 large Egg Whites Room temperature needed.
  • 1 cup Full-Fat Sour Cream Greek yogurt can be a substitute.
  • 1 cup Whole Milk Any milk may work.
  • 1 cup Fresh Raspberries Frozen can be used but texture may differ.

For the Frosting

  • 8 oz White Chocolate Provides creamy base.
  • 1 cup Heavy Cream Use half-and-half for a lighter version.
  • 1 tsp Pure Vanilla Extract Almond extract can be used as well.

For Decoration

  • 1 cup Additional Fresh Raspberries For visual appeal.
  • 1/2 cup Raspberry Compote Enhances flavor and presentation.

Instructions
 

How to Make Raspberry White Chocolate Layer Cake

  • Prepare Raspberry Sauce: Make raspberry filling a day ahead and chill for 30 minutes.
  • Preheat Oven: Set oven to 350°F (175°C) and prepare cake pans.
  • Mix Dry Ingredients: Sift flour, baking powder, baking soda, and salt.
  • Cream Butter and Sugar: Beat butter with sugar and vanilla until fluffy, then add eggs.
  • Add Dairy: Stir in sour cream, alternating with dry ingredients and milk.
  • Fold in Raspberries: Gently fold in fresh raspberries.
  • Bake: Divide batter into pans and bake for 25-30 minutes until toothpick comes out clean.
  • Cool: Let cake cool in pans for 10 minutes, then transfer to wire racks.
  • Make Frosting: Melt white chocolate with cream and vanilla, then whisk until smooth.
  • Assemble Cake: Layer cakes with raspberry filling, frost with ganache, and decorate.

Notes

Consider optional crushed pistachios for added crunch.
Keyword celebration cake, dessert, Elegant Dessert, homemade cake, layer cake, Raspberry White Chocolate Cake