White Chocolate Raspberry Layer Cake Recipe
Ingredients for White Chocolate Raspberry Layer Cake:
For the Cake:
– 2 1/2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup buttermilk
For the White Chocolate Ganache:
– 12 ounces white chocolate, finely chopped
– 1/2 cup heavy cream
For the Raspberry Filling:
– 2 cups fresh raspberries
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1 tablespoon water
For the White Chocolate Buttercream:
– 1 cup unsalted butter, softened
– 3 cups powdered sugar
– 6 ounces white chocolate, melted and cooled
– 1 teaspoon vanilla extract
– 2-3 tablespoons heavy cream
For Garnish:
– Fresh raspberries
– White chocolate curls or shavings
Instructions for Making White Chocolate Raspberry Layer Cake:
1. Preheat the Oven:
– Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper.
2. Make the Cake Layers:
– In a mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
– In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
– Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
– Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
– Divide the batter evenly among the prepared cake pans.
– Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
– Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
3. Prepare the White Chocolate Ganache:
– Place the finely chopped white chocolate in a heatproof bowl.
– Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
– Pour the hot cream over the white chocolate and let it sit for a minute. Stir until smooth and set aside to cool.
4. Make the Raspberry Filling:
– In a saucepan, combine fresh raspberries and granulated sugar. Cook over medium heat until the raspberries break down.
– Mix cornstarch and water in a small bowl to create a slurry, then stir into the raspberry mixture.
– Cook until the filling thickens, about 2-3 minutes. Let cool completely.
5. Prepare the White Chocolate Buttercream:
– Beat softened butter until smooth and creamy.
– Gradually add powdered sugar, beating until well combined.
– Stir in melted and cooled white chocolate and vanilla extract until smooth.
– Add heavy cream, 1 tablespoon at a time, until desired consistency is reached.
6. Assemble the White Chocolate Raspberry Layer Cake:
– Place one cake layer on a serving plate or cake stand.
– Spread a layer of raspberry filling over the top.
– Add the second cake layer and repeat with another layer of raspberry filling.
– Top with the final cake layer.
7. Frost the Cake:
– Frost the top and sides with white chocolate buttercream.
– Drizzle cooled white chocolate ganache over the top, allowing it to drip down the sides.
– Garnish with fresh raspberries and white chocolate curls or shavings.
8. Chill the Cake:
– Refrigerate the cake for at least 1 hour before serving to allow the frosting and ganache to set.
Serve:
– Slice and serve this decadent White Chocolate Raspberry Layer Cake, perfect for special occasions or as a luxurious dessert treat.
Yield:
– This recipe makes one 3-layer 8-inch White Chocolate Raspberry Layer Cake, serving about 12-14 slices.