White Chocolate Raspberry Cake

Name: White Chocolate Raspberry Cake
Prep time: 2 h
Cook time: 40 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 1/2 cup heavy cream; 1/2 cup white chocolate chips; 2 1/2 cups flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 3/4 cups sugar; 3/4 cup butter, room temperature; 1/4 cup shortening; 4 egg whites; 1/2 cup milk; 1/2 cup sour cream; 1 teaspoon vanilla; 1 package white chocolate pudding mix; 1 1/2 cups raspberries, washed and dried; 1 cup chocolate chips; 7 1/2 cups powdered sugar; 2 1/2 cups butter, room temperature; 1 tablespoon milk; 1 teaspoon vanilla; 1/2 cup + 1 tablespoon heavy cream; 1 cup white chocolate chips; 1-2 cups raspberries for topping

Author: Melon Claire

Published: January 2, 2025

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This White Chocolate Raspberry Cake Will Delight Your Senses

Indulge your senses with the enchanting blend of creamy white chocolate and tangy raspberries in the exquisite White Chocolate Raspberry Cake. If you’re craving a dessert that perfectly balances sweetness with a touch of tartness, this cake captures that divine essence beautifully. Every bite promises a symphony of luscious flavors and textures, from the soft, moist cake layers to the silky frosting and drizzle of white chocolate ganache.

What makes this cake utterly irresistible is how quickly it comes together, allowing you to relive those nostalgic moments of baking sweet treats from your childhood. Whether you’re celebrating a special occasion or simply treating yourself on an ordinary day, this cake is sure to impress friends and family alike. Let’s dive into why this recipe deserves a spot in your baking repertoire.

What’s Your Favorite Sweet Memory?

When was the last time a dessert made you feel like a kid again? Perhaps it was a birthday cake or a comforting slice shared with a friend over coffee. This White Chocolate Raspberry Cake has that allure, beckoning everyone to take a bite and reminisce.

If you’re anything like me, the childhood days of baking with family come flooding back. The aroma of fresh cake wafting through the air and the colorful burst of raspberries make every moment delightful. What memorable experience do you associate with your favorite cake?

Why You’ll Love This Recipe

Reflecting on what makes this White Chocolate Raspberry Cake stand out, here are a few reasons you’ll absolutely adore it:

Easy Preparation: The steps are straightforward, making it perfect for beginner bakers or seasoned pros looking for a delicious treat without fuss.
Crowd-Pleaser: Its stunning presentation and elegant taste make it a hit for gatherings, parties, or simple celebrations at home.
Minimal Ingredients: With basic pantry staples and a handful of delightful extras, this cake comes together efficiently without overwhelming your shopping list.
Visual Appeal: The cascading white chocolate ganache and bright red raspberries create a beautiful centerpiece for any dessert table.

Ingredients

To create your captivating White Chocolate Raspberry Cake, gather the following ingredients:

1/2 cup heavy cream
1/2 cup white chocolate chips
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
3/4 cup butter, room temperature
1/4 cup shortening
4 egg whites
1/2 cup milk
1/2 cup sour cream
1 teaspoon vanilla
1 package white chocolate pudding mix
1 1/2 cups raspberries, washed and dried
1 cup chocolate chips
7 1/2 cups powdered sugar
2 1/2 cups butter, room temperature
1 tablespoon milk
1 teaspoon vanilla
1/2 cup + 1 tablespoon heavy cream
1 cup white chocolate chips
1-2 cups raspberries for topping

These ingredients come together in beautiful harmony, promising an elevated dessert experience that is both delightful and satisfying.

Timing

When it comes to baking, timing can make all the difference. With this White Chocolate Raspberry Cake, you’re looking at a fast and indulgent preparation.

From start to finish, setting aside about two hours will do. The actual baking time is a mere 40 minutes, allowing you to prepare the frosting and ganache in the interim. Opt for this cake when you want a luxurious dessert without spending an entire afternoon in the kitchen; it’s the ideal blend of speed and indulgence!

Step-by-Step

Preheat the Oven: Begin by preheating your oven to 350°F. Line the bottom of three 9" cake pans with parchment paper and spray with baking spray.
Prepare the White Chocolate Mixture: In a microwave-safe bowl, heat the heavy cream for 1 minute. Pour it over the 1/2 cup white chocolate chips, and let it sit for 1 minute for melting. Stir until completely smooth and set aside.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat the sugar, butter, and shortening on high speed for 2 minutes until fluffy.
Incorporate Egg Whites: Add in the egg whites, mixing until fully incorporated.
Add Wet Ingredients: Stir in the milk, sour cream, and vanilla extract, blending until smooth.
Combine Mixtures: Gradually mix in the flour mixture and white chocolate pudding mix until just combined.
Fold in Raspberries: Gently fold in the raspberries and 1 cup white chocolate chips to give your cake a juicy burst.
Bake the Layers: Divide the batter evenly among the three prepared cake pans and bake for about 40 minutes, or until a toothpick comes out clean. Let them cool completely on a rack.
Make the Frosting: For the frosting, beat together all frosting ingredients except for the milk in a stand mixer on high speed for 2-3 minutes. Add milk and whip for one more minute, ensuring it’s fluffy and spreadable.
Prepare the Ganache: Heat the heavy cream in the microwave for 1 minute. Pour it over the white chocolate chips, letting them sit for a minute to melt. Stir until it forms a smooth ganache.
Assemble the Cake: Start with one layer on a cake stand, spreading 2/3 cup of frosting on top. Add the second layer and repeat. Place the third layer on top.
Final Touches: Spread the remaining frosting over the top and sides. Pour the ganache over the top so it drips down the sides. Finally, adorn with fresh raspberries for a stunning finish.

The final result will have you enchanted, and the combination of flavors will have taste buds singing!

Nutritional Information

As delectable as this White Chocolate Raspberry Cake is, it’s also essential to be mindful of its indulgence. A typical slice contains approximately 500-600 calories, depending on portion size. While the cake is a perfect treat for those sugar cravings, remember that moderation is key to enjoying all the delightful flavors without compromising on health.

Healthier Alternatives

Looking to lighten up this decadent cake? Consider these healthier alternatives:

Low-Sugar Options: Substitute regular sugar for a sugar alternative or use stevia for a low-calorie option.
Dairy-Free Swaps: Use coconut milk in place of regular milk, and dairy-free butter or shortening, making the cake suitable for dairy-sensitive friends.

Each adjustment can help fit dietary preferences without sacrificing taste.

Serving Suggestions

This cake is as versatile as it is delicious! Serve it with a generous scoop of vanilla ice cream or fresh whipped cream for that extra indulgence. It makes for a stunning centerpiece during holidays, birthday celebrations, or even a weekend treat with friends. Pair it with a cup of coffee or tea, and you’ve created a delightful afternoon experience that everyone will cherish.

Common Mistakes

To create the perfect White Chocolate Raspberry Cake, avoid these common pitfalls:

Overbaking: Be attentive to baking time. Always check with a toothpick around the 35-minute mark to prevent dry cake.
Texture Issues: Ensure all ingredients are at room temperature for better incorporation, yielding a perfectly moist cake.
Messes: Have a clean workspace and be careful with mixing to minimize splatters. It’ll save you time on cleanup!

Storing Tips

This cake can be stored strayed away from direct sunlight at room temperature for up to 3 days; however, if you’re looking to keep it longer:

Freezing Portions: Wrap your cake layers securely in plastic wrap and foil and freeze for up to 3 months. Defrost overnight in the fridge before use.
Reheating Instructions: If defrosted, warm individual slices in the microwave for a few seconds to regain that soft, just-baked texture!

Tempted to Bake it ASAP?

This luxurious White Chocolate Raspberry Cake is not just a dessert; it’s an experience. The fragrant burst of raspberries meets the creamy white chocolate in an embrace so satisfying, you won’t want to stop at just one slice. Whether you’re new to baking or a seasoned pro, this recipe captures the joy of creating something special, rewarding you with every sweet bite. Get ready to bake this cake and share the happiness it brings!

FAQs

Can I use frozen raspberries instead of fresh?
Yes! Just thaw them first and gently pat them dry to minimize extra moisture.
Can I bake this in different pan sizes?
Certainly! Just adjust the baking time. Check for doneness earlier for smaller pans.
How can I make this gluten-free?
Substitute the flour with almond flour or a gluten-free flour blend.
Is it okay to add more white chocolate chips?
Absolutely! Extra chips enhance the white chocolate flavor and make the cake even more indulgent.
Can I make this cake ahead of time?
Yes! Prepare the cake layers a day ahead and store them covered in the refrigerator.

Now, it’s your turn. Unleash your inner baker and enjoy creating this delightfully scrumptious White Chocolate Raspberry Cake!

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