Description
This White Chocolate Raspberry Cake features tender layers of vanilla cake filled with fresh raspberries and raspberry jam, frosted with luscious white chocolate buttercream for a stunning, flavorful dessert perfect for celebrations.
Ingredients
- All-Purpose Flour: 3 cups
- Granulated Sugar: 2 cups
- Baking Powder: 2 teaspoons
- Salt: ½ teaspoon
- Eggs: 4 large
- Buttermilk: 1 cup
- Unsalted Butter: ½ cup
- White Chocolate Chips: 1½ cups, chopped or whole
- Fresh Raspberries: 2 cups
- Raspberry Jam: ½ cup
Instructions
- Preheat & Prepare Pans: Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream & Combine Wet Ingredients: In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in buttermilk.
- Combine & Fold In: Alternate adding dry ingredients with remaining buttermilk. Fold in white chocolate chips.
- Bake: Divide batter into pans and bake for 25–30 minutes. Cool completely.
- Prepare Filling: Simmer raspberries and jam until thickened. Let cool.
- Assemble: Layer cakes with raspberry filling in the center. Frost the top and sides with white chocolate frosting.
- Garnish: Add fresh raspberries and white chocolate shavings.
Notes
- Use room temperature ingredients for better blending.
- Level cake layers for even stacking.
- Chill cake before slicing for clean layers.