White Chocolate Cake Recipe with Raspberry
This White Chocolate Cake with Raspberry is a dreamy, light, and fluffy dessert combining creamy white chocolate and tart raspberries for any special occasion.
Servings: 8 servings
Ingredients
- 1 1/2 cups milk at room temperature
- 9 large egg whites at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3 1/3 cups cake flour (see notes for substitution)
- 2 2/3 cups granulated sugar
- 2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 18 tablespoons unsalted butter cubed small, softened
- 16 ounces raspberries frozen thawed or very ripe fresh
- 2 1/2 tablespoons cornstarch
- 2 1/2 tablespoons lemon juice
- 2/3 cup granulated sugar
- 12 ounces white baking chocolate chopped small
- 1/4 cup heavy cream
- 8 ounces cream cheese at room temperature
- 1/2 cup unsalted butter at room temperature
- 1/2 teaspoon salt plus more to taste
- 2 teaspoons vanilla extract
- 7 cups powdered sugar more or less as needed
Instructions
- Preheat oven to 350°F (175°C). Grease and flour cake pans.
- In a large bowl, combine milk, egg whites, vanilla extract, and almond extract. Whisk until well combined.
- In another bowl, sift together cake flour, baking powder, salt, and 2 2/3 cups granulated sugar.
- Beat softened butter on medium speed until creamy. Gradually add dry mixture alternating with wet mixture and mix until just combined. Do not overmix.
- In a separate clean bowl, beat egg whites until soft peaks form. Fold whipped egg whites into batter in three additions gently.
- Divide batter evenly between pans. Bake for 25-30 minutes or until toothpick inserted comes out clean. Cool in pans 10 minutes then transfer to wire rack to cool completely.
- For raspberry filling, combine raspberries, cornstarch, lemon juice, and 2/3 cup sugar in saucepan. Cook over medium heat until thickened, about 5-7 minutes. Remove from heat and cool.
- Melt white chocolate and heavy cream in double boiler or microwave until smooth. Stir and cool slightly.
- Beat cream cheese and softened butter until creamy. Add salt, vanilla, and gradually mix in powdered sugar until desired consistency.
- Once cakes are cool, spread raspberry filling on one layer. Place second layer on top and frost entire cake with cream cheese frosting. Drizzle white chocolate ganache over top.
- Chill cake at least 30 minutes to set frosting. Slice and serve with additional raspberries if desired.
Equipment
- Mixing Bowls
- Stand mixer or hand mixer
- Measuring Cups and Spoons
- Rubber spatula
- Cake Pans
- Cooling Rack
- Double Boiler or Microwave
Notes
- Freeze individual cake layers wrapped tightly for up to 3 months, then thaw and assemble when ready.
- Use fresh raspberries for a firmer texture and best flavor.
- Substitute cake flour with all-purpose flour and cornstarch if needed, or use gluten-free blend with xanthan gum for gluten-free version.
- Ensure egg whites are whipped well to achieve a light and fluffy cake texture.
- Experiment with seasonal variations like strawberries, lemon curd, pumpkin spice, or peppermint for unique twists.