I’ve gone through a few variations of this cake over the years, and each time I bake it I make some small improvement, but I’m now declaring this raspberry white chocolate cake is done. It’s perfect.
Raspberry White Chocolate Layer Cake is both gorgeous and delicious! And don’t you think the color is perfect for the holidays? It features 3 soft and fluffy raspberry vanilla cake layers that are stacked together with a creamy raspberry filling and luscious white chocolate frosting is indulgently rich yet fresh at the same time.
This White Chocolate Cake recipe has a few steps, but each step is easy. I’ve detailed the steps below with helpful tips and tricks. It’s more than you need to know, but everything you would ever want to know for imminent success! Happy Indulging!
For Raspberry Vanilla Cake Layers
3 cups All Purpose Flour
2 tsp Baking Powder
2 cups White Sugar
1 tsp Salt
1 1/3 cups Full Fat Sour Cream
4 Large Eggs
1 cup Vegetable Oil
1 tbsp Vanilla
1 cup Fresh Raspberries
For the buttercream
1 cup unsalted butter, at room temperature
4 cups powdered sugar
¼ cup heavy whipping cream
⅛ teaspoon salt
1 teaspoon vanilla extract
4 ounces quality white chocolate , chopped
1 cup fresh raspberries, plus more for decorating
Preheat the oven to 350°F. Line the bottoms of three 6-inch round cake pans with parchment paper and grease with nonstick baking spray.
In a large mixing bowl, whisk together the flour, baking powder, and salt to combine.
In the bowl of a stand mixer fitted with a paddle attachment, beat eggs, sugar and vanilla for around 5 minutes until the mixture is thick and fluffy. Then, slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
Add the dry ingredients in 3 additions, alternating with the sour cream, mixing after each. Beat only until the batter becomes smooth. Fold in the raspberries.
Divide the batter between the 3 pans, using a spatula to spread it into an even layer. Bake until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs, about 45 to 50 minutes.
Let cool for 10 minutes in the pan, then remove and let cool on a wire rack completely.
To make the white chocolate buttercream frosting and raspberry filling:
In a large bowl, add the chopped white chocolate and place it over a saucepan of simmering water. As the chocolate melts, stir regularly and remove it from the pan when only a few lumps remain. Set aside after stirring until smooth.
Mix all of the ingredients on low speed in the bowl of a stand mixer fitted with a paddle attachment until it starts to come together
Then beat on high speed for 4-5 minutes until frosting is fluffy
Add melted white chocolate and fold into the frosting.
Remove all of the frosting from the mixer bowl except about 1/2 cups and set aside.
In the mixer, add the fresh raspberries and beat on low speed until the raspberries are broken up and integrated into the buttercream.
To assemble the cake:
Place your first cake layer, top side up, on a cake board or cake plate. Cover the cake layer with ½ of raspberry filling.
Follow the above steps for remaining cake layers.
Apply a thin coat of white chocolate buttercream around the entire cake to lock in the crumbs. Freeze your cake for about 10 to 15 minutes to set the crumb coat and lock in your crumbs.
After the crumb coat is set, use the remaining white chocolate buttercream to frost the entire cake and decorate your cake. Garnish with the remaining fresh raspberries and serve the cake at room temperature.