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Decadent White Chocolate Raspberry Layer Cake

A tall white chocolate raspberry cake cut in half, showing layers of white cake, raspberry filling, and white chocolate drip icing.
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You will create a moist, gourmet layer cake balancing sweet white chocolate with tart raspberry filling, topped with silky white chocolate ganache. This recipe delivers an impressive centerpiece dessert perfect for any celebration.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup white chocolate chips, melted and cooled slightly
  • 1 cup fresh or frozen raspberries
  • 1/4 cup granulated sugar (for filling)
  • 1 tablespoon cornstarch (for filling)
  • 1/4 cup water (for filling)
  • 8 ounces cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 4 ounces white chocolate, melted and cooled (for ganache)
  • 1/2 cup heavy cream (for ganache)
  • Fresh raspberries for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk the eggs, vanilla extract, and buttermilk together. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the melted white chocolate chips.
  6. Divide the batter evenly between the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the raspberry filling: In a small saucepan, combine the raspberries, 1/4 cup sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let it cool completely.
  8. Prepare the white chocolate cream cheese frosting: In a large bowl, beat the cream cheese and butter until smooth. Gradually add the sifted powdered sugar, beating until light and fluffy. Beat in 1/4 cup of the melted white chocolate.
  9. Prepare the white chocolate ganache: Heat the heavy cream until it simmers. Pour the hot cream over the remaining 4 ounces of melted white chocolate. Let it sit for 5 minutes, then whisk until smooth. Let the ganache cool until it reaches a thick, pourable consistency.
  10. Assemble the cake: Place one cake layer on your serving plate. Spread a layer of the white chocolate cream cheese frosting over the top. Spoon the cooled raspberry filling over the frosting, leaving a small border. Top with the second cake layer.
  11. Frost the top and sides of the cake with the remaining cream cheese frosting.
  12. Pour or drizzle the cooled white chocolate ganache over the top of the cake, allowing it to drip down the sides for a gourmet look. Garnish with fresh raspberries.

Notes

  • For an extra moist cake, you can brush the cooled layers lightly with a simple syrup before frosting.
  • To balance the sweetness, use tart raspberries or add a teaspoon of lemon juice to the raspberry filling.
  • If the ganache is too thin, let it cool longer at room temperature; if it is too thick, warm it slightly over a double boiler.

Nutrition

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