Description
This elegant White Chocolate Raspberry Cake is the perfect centerpiece for any celebration. Its delicate layers of moist cake, creamy white chocolate ganache, and bursts of tangy raspberry make it a dessert that’s as stunning as it is delicious. Whether you’re planning a wedding, hosting a dinner party, or simply treating yourself to something special, this cake is sure to impress!
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tablespoon vanilla extract
For the Filling and Topping:
- 1 cup heavy cream
- 8 oz high-quality white chocolate, chopped
- 2 cups fresh raspberries
Instructions
- Preheat Your Oven:
- Set your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cream Butter and Sugar:
- Using a stand mixer or hand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the wet mixture, alternating with heavy cream. Mix until just combined.
- Bake:
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- Prepare White Chocolate Ganache:
- Heat the heavy cream until steaming (do not boil). Pour over the chopped white chocolate and stir until smooth. Let it cool to a spreadable consistency.
- Assemble the Cake:
- Spread a layer of ganache on the bottom layer, followed by fresh raspberries. Place the second layer on top and frost the entire cake with the remaining ganache.
- Decorate:
- Garnish with white chocolate curls and more raspberries for a stunning finish.
Notes
- Choosing Ingredients: Opt for fresh, plump raspberries and premium white chocolate for the best flavor and texture.
- Prevent Soggy Layers: Pat your raspberries dry before adding them to the cake.
- Mixing: Avoid overmixing the batter to ensure a light and fluffy texture.
- Storage: Store your cake in an airtight container in the refrigerator for up to three days. Bring it to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American