The Most Detailed Raspberry White Chocolate Cake Recipe

I will be very honest. I am not a huge fan of white chocolate. I’m more a dark chocolate kinda person. The darker the chocolate the happier I am. I can happily nibble on 80% bitter dark chocolate while everyone looks at me wondering why I like it. But, raspberries, being naturally tart, make an amazing combination with white chocolate. Who knew, right? I was surprised that I enjoyed this cake so much. In fact, I could not stop. It was so delicious.

Why make this cake

This is my oil-based vanilla cake batter that gets a generous sprinkle of raspberries making it a raspberry cake. The frosting is where the white chocolate comes in. We use a delicious white chocolate buttercream that works perfectly with the tartness of the raspberries. The process is very simple and easy using the standing method of whipping the eggs and oil to emulsify. This is what gives the cake its light and airy texture. All the ingredients in this recipe are simple pantry staples or easy to find such as frozen raspberries. The cake layers can be made in advance and frozen in the freezer for up to a month. Frost a day before the event. The timeline for decorating the cake: Prepare batter – 10 mins Bake the raspberry cake – 35 mins Cool the cake completely – 3 hours or overnight Prepare white chocolate buttercream frosting – 15 mins Assemble the cake – 40 to 60 mins

Ingredients and substitutes

Cake flour – Makes the cake soft and tender. If you don’t have cake flour, you can use this homemade cake flour substitute made with all-purpose flour. Oil – Gives a moist and light cake. Use unflavored cooking oil, no olive, or other flavored oils. If you prefer to use unsalted butter use my butter-base vanilla bean cake instead Eggs – Always use large eggs, about 50 to 60 grams each. Sugar – I am using white granulated sugar, so I can have a nice white cake batter. And yet, you can certainly use brown sugar for a more caramel-like flavor. Sour cream – gives the cake a nice soft crumb and rich flavor. You can make sour cream at home. Yogurt is a great substitute for sour cream. Vanilla extract – Always use good quality vanilla for the best flavor. I am using homemade vanilla extract, but you can also use vanilla sugar or vanilla bean paste.

Raspberry white chocolate cake

Cake

Preheat the oven to 325°F/165°C/Gas Mark 3 Grease and line 3 x 8-inch round cake pans or 2 x 9-inch round cake pan with parchment paper. Pro tip – You can half the recipe to make 3 x 6-inch round cake layers or one 12-cup bundt pan.

Dry ingredients – Sift flour with baking powder and salt. Set aside Eggs – In a large bowl of a stand mixer with the whisk attachment whip the whole eggs on medium speed. Gradually add the sugar a little at a time. One call the sugar is in whip until light and fluffy or ribbon stage.Pro tip – ribbon stage is when you lift the beater and the whipped eggs fall into a ribbon pattern. Oil – Next, gradually add the oil and sour cream followed by the vanilla and almond extract.Pro tip – adding the oil gradually will help emulsify rather than separate the eggs.

Dry ingredients – Finally, add the flour in three batches but do not overmixPro tip – continue to use the whisk attachment as it will prevent lumps. Pans – Divide the batter between prepared baking pans/tins. Sprinkle the chopped fresh or frozen raspberries. Give it a gentle swirl and tap a few times to help them sink into the mixture.Pro tip – don’t mix too much as it will make the batter pink. I prefer to keep the batter as while with large chunks of red fruit.

Bake in a preheated oven for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean.Pro tip – using cake strips around the cake will prevent a dome. Cool in the pan for 5 minutes then remove from the pan and cool completely on a white rack before you store or decorate.Pro tip – always cool cakes completely before frosting otherwise the frosting will melt on warm cakes.

White chocolate buttercream

Chocolate – Melt the white chocolate in a heatproof bowl in the microwave or over a double boiler – set aside to cool.Pro tip – the chocolate must be cooled before adding it to the buttercream otherwise it will seize as soon as it touched the cold frosting. Cream – In the bowl of a stand mixer with the paddle attachment cream the butter and sugar until light and foamy. Add the vanilla extract and salt. Combine – add the melted and cooled white chocolate with a spatula.Pro tip – The chocolate will make the buttercream firm, which is great for piping. If necessary, add one or more tablespoons of cream to bring it to the right consistency.

Assemble

Prepare simple syrup – Boil the sugar, water, and lemon juice on medium heat. Once all the sugar has dissolved boil for two minutes more. Then, cool completely before using.Pro tip– Simple syrup is optional but it is used to ensure the cake layers are moist. Using a bread knife or cake leveler cut the domes off the cake layers. Torte the cakes horizontally in half. Then, brush each layer with the cooled simple syrup. Place a cake layer on the cake board or cake stand.Pro tip -if you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents.

Filling – Top with a big dollop of the frosting and spread evenly with a straight-edged spatula. Sprinkle some chopped fresh raspberries Top the second cake layer on top followed by more frosting until you have used up all the layersPro tip – it is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake. Place the cake in the fridge for 15 minutes so the layers hold together. Pro tip – Chilling the cake at this point will ensure the layers don’t move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need. Crumb coat and Frosting – Next, spread the remaining frosting on the top and around the cake.Pro tip – A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better. Bottom pattern – Tint about 1 1/2 cup buttercream with red color. Add to a piping bag with a round tip (or no tip) to create the bottom pattern. Pipe dots and spread them upwards with a spatula as shown in the video. Top piping – Put the remaining buttercream in a piping bag with a star tip to pipe swirls on top. Sprinkle with more fresh or frozen raspberries.

Variations

White chocolate raspberry cake – add white chocolate chips to the cake batter along with the raspberry bits before baking Filling – you can fill the cake with fresh raspberries or raspberry jam for the filling. Alternatively, make a raspberry cake filling – simmer on the stove raspberries with sugar, water, and cornstarch in a small saucepan until it thickens. Cover with plastic wrap and cool completely. White chocolate cream cheese frosting – use a cream cheese frosting with melted white chocolate to frost the cake.

Tips for success

Make sure all the ingredients are at room temperature before you start baking. Use large size eggs – a large size egg is about 60 grams in weight. If not sure, weight and add more egg if necessary Add the sugar to the whipping eggs gradually. This will ensure the eggs whip the eggs light and fluffy. Whip the eggs until light and fluffy – this will ensure a light and airy cake. Similarly, add the oil gradually to the whipped eggs. You want the eggs to emulsify in the eggs not curdle. You can add the sour cream on its own or along with the flour as long as you do it carefully. The best is to add sour cream and flour alternating with each other. Once you add flour do not over mix the batter. You can add fresh raspberries, but I like to freeze my raspberries just for an hour before I break them into pieces and sprinkle them on the cake. Why? The fresh raspberries are softer, so they tend to bleed pink color into the cake. I wanted a fairly white cake. So, freezing them prevented the bleeding. Cool the cake completely before frosting – at least 3 to 6 hours.

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