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White Chocolate Raspberry Celebration Cake

A slice of White Chocolate Raspberry Cake with layers of cake, cream, and fresh raspberries.
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A stunning layer cake perfect for special occasions, featuring moist white chocolate cake, tart raspberry filling, and creamy white chocolate buttercream.

Ingredients

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  • For the Cake:
  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups milk
  • ½ cup white chocolate chips, melted and slightly cooled
  • For the Raspberry Filling:
  • 3 cups fresh or frozen raspberries
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • For the White Chocolate Buttercream:
  • 1 ½ cups unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup white chocolate chips, melted and cooled
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • For Assembly:
  • Fresh raspberries for garnish
  • White chocolate shavings for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. Make the Cake: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
  3. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  4. Gently fold in the melted white chocolate chips.
  5. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  6. Make the Raspberry Filling: In a medium saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat and let cool completely.
  7. Make the White Chocolate Buttercream: In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, alternating with milk, until smooth and fluffy. Beat in melted white chocolate and vanilla extract until well combined.
  8. Assemble the Cake: Place one cake layer on your serving plate. Spread a layer of raspberry filling over the cake.
  9. Top with a second cake layer, then spread with white chocolate buttercream.
  10. Add the final cake layer. Frost the entire cake with the remaining white chocolate buttercream.
  11. Garnish with fresh raspberries and white chocolate shavings.

Notes

  • For a make-ahead option, bake the cake layers up to two days in advance and store them, well-wrapped, at room temperature. The raspberry filling can also be made a day ahead and refrigerated.
  • Ensure your melted white chocolate is cooled slightly before adding it to the cake batter and buttercream to prevent it from melting the butter.
  • If you are looking for meal planning services, consider exploring options that cater to your dietary needs.

Nutrition

Find it online: https://delicerecipe.com/white-chocolate-raspberry-cake/