Description
A delightful dessert combining creamy white chocolate and tangy raspberries, perfect for special occasions or everyday indulgence.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F. Line the bottom of three 9-inch cake pans with parchment paper and spray with baking spray.
- In a microwave-safe bowl, heat the heavy cream for 1 minute. Pour it over 1/2 cup white chocolate chips and let it sit for 1 minute, then stir until smooth and set aside.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In a stand mixer, beat sugar, butter, and shortening on high speed for 2 minutes until fluffy.
- Add egg whites and mix until fully incorporated.
- Stir in milk, sour cream, and vanilla extract, blending until smooth.
- Gradually mix in the flour mixture and white chocolate pudding mix until just combined.
- Fold in raspberries and 1 cup white chocolate chips.
- Divide the batter evenly among the prepared cake pans and bake for about 40 minutes or until a toothpick comes out clean. Let cool completely on a rack.
- For the frosting, beat together all frosting ingredients except milk in a stand mixer on high speed for 2-3 minutes. Add milk and whip for one more minute.
- Heat heavy cream in microwave for 1 minute. Pour it over white chocolate chips, let sit for a minute, then stir until a smooth ganache forms.
- Assemble the cake by spreading frosting between layers and on top and sides of cake. Pour ganache over the top and decorate with raspberries.
Notes
Store at room temperature for up to 3 days; can be frozen for up to 3 months.
- Prep Time: 120 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg