Go Back
–+ servings
White Chocolate Raspberry Cake

White Chocolate Raspberry Cake

This White Chocolate Raspberry Cake features soft vanilla layers and a raspberry compote, topped with a silky white chocolate ganache.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Chill Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 10 slices
Calories 300 kcal

Equipment

  • 8-inch round cake pans
  • electric hand mixer
  • piping bag
  • offset spatula
  • Saucepan

Ingredients
  

Cake Batter

  • 1 ¾ cups all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoon unsalted butter softened
  • 2 tablespoon sunflower oil
  • 1 ⅓ cups granulated sugar
  • 1 ½ teaspoon pure vanilla extract
  • 1 large egg at room temperature
  • 2 large egg whites at room temperature
  • ½ cup full fat sour cream
  • ½ cup whole milk
  • 1 ¼ cups fresh raspberries

Raspberry Cake Filling

  • 1 recipe Raspberry Cake Filling See linked recipe

Vanilla Whipped Ganache Frosting

  • 1 recipe Vanilla Whipped Ganache Frosting See linked recipe

Instructions
 

Preparation

  • Make & cool the raspberry sauce. Prepare the raspberry filling according to the recipe. Allow it to cool completely and chill for at least 30 minutes before using.
  • Preheat oven to 350°F. Line two 8-inch round cake pans with parchment paper.
  • Make the cake batter. Sift flour, baking powder, baking soda, and salt into a medium bowl and whisk to combine.
  • In a large bowl, beat softened butter, sunflower oil, granulated sugar, and vanilla until pale and fluffy. Mix in egg, then egg whites, until smooth. Add sour cream, and alternate mixing in the flour and milk until fully combined. Gently fold in raspberries.
  • Divide the batter evenly between the pans and bake for 25-30 minutes until golden. Let cool in the pans for 20-30 minutes, then transfer to wire racks to cool completely.
  • Make the frosting. Chill chopped white chocolate and cream mixture until cool, then combine and beat until thick and fluffy.
  • Assemble the cake. Pipe frosting around the first layer, add raspberry filling, and place the second layer on top. Cover the cake with frosting and decorate with raspberries.

Notes

This cake is best served chilled after assembly, and can be stored in the refrigerator for several days.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg
Keyword cake, dessert, Raspberry Cake, Vanilla Cake, white chocolate, White Chocolate Raspberry Cake
Tried this recipe?Let us know how it was!