White Chocolate Raspberry Cake
This stunner of a cake has vanilla layers with raspberries, filled and frosted with the creamiest white chocolate buttercream. All flavors live together without overpowering each other, and the components can be made ahead, so making this recipe doesn't feel daunting. This is the layer or birthday cake answer to our extremely popular white chocolate bundt cake with raspberries.
Servings 8 servings
Ingredients
For the white chocolate cake layers:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoons salt
- ¾ cup unsalted butter
- 1 ½ cups granulated sugar
- 3 eggs at room temperature
- 1 ¼ cup buttermilk or whole milk with 1 tablespoon lemon juice.
- 1 teaspoon vanilla extract
- 3 ounces white chocolate very finely chopped or grated
- 1 ¼ cups fresh or frozen raspberries plus extra for decoration
For the white chocolate buttercream:
- 1 cup butter softened
- 2 cups powdered sugar
- 7 ounces white chocolate melted
- ½ teaspoon vanilla
- pinch of salt
- heavy or whipping ream if needed
Instructions
For the cake:
- Preheat oven to 350ºF (180°C). Butter or use baking spray on three 8-inch round cake pans with removable bottoms.
- Sift 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder and ½ teaspoons salt. Set aside. I have the ingredients measured and sift them directly over the batter.
- In a large bowl, beat ¾ cup unsalted butter for a minute until creamy. Slowly add 1 ½ cups granulated sugar and beat for 3 more minutes.
- Add 3 eggs one at a time, beating well after each addition.
- Beginning and ending with dry ingredients, add them in 3 parts alternating with 1 ¼ cup buttermilk and 1 teaspoon vanilla extract in 2 parts.
- Add 3 ounces white chocolate, melted, and mix with a spatula.
- Pour the batter into the prepared pans, diving evenly.
- Scatter 1 ¼ cups fresh or frozen raspberries (if frozen, use directly without thawing) over the batter, dividing evenly.
- Bake about 20-25 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
- Let cool on a wire rack and remove from the pans.
For the white chocolate buttercream frosting:
- In a large mixing bowl, beat the 1 cup butter, softened, for 30-40 seconds, until creamy and smooth using an electric mixer or stand mixer with the paddle attachment.
- Gradually add 2 cups powdered sugar, ½ cup at a time, and beat on low speed until well combined. Scrape down the sides of the bowl as needed.
- Add 7 ounces white chocolate, ½ teaspoon vanilla and a pinch of salt to the butter mixture. Beat at medium-low speed until the ingredients are fully incorporated. If needed for a spreadable consistency, add heavy or whipping ream, one tablespoon at a time, while continuing to beat the mixture.
- Once all the ingredients are well combined and the desired consistency is achieved, increase the mixer speed to medium-high and beat the buttercream to achieve a smooth texture for 2-3 minutes until it becomes light and fluffy. Taste the buttercream and adjust the sweetness or flavor if desired. You can add more powdered sugar for a sweeter taste or additional vanilla extract for more flavor.
- If you're not using it immediately, store it in an airtight container in the refrigerator. Allow it to come to room temperature before using and give it a quick whisk to restore its fluffy texture.
To assemble the cake:
- Invert the cooled cake layers so the bottom becomes the top. The surface is smoother; that's why we do this.
- Place the first cake layer on a cake plate and spread a layer of white chocolate buttercream. Smooth with a spatula, leaving about half an inch around the edges without filling.
- Place the second cake layer on top and gently press. The filling will expand, sealing the edges.
- Repeat with the rest of the white buttercream and the last cake layer. If making 3 layers, you'll have 2 of filling.
- Frost the sides and top of the cake with more buttercream, making it as thick or as thin as you want to.
- Decorate with fresh raspberries. You can also pipe more buttercream or sprinkle some edible flowers.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
No buttermilk? Use ⅓ unsweetened natural yogurt or sour cream and ⅔ whole milk of the whole buttermilk amount given in the recipe. You can buy buttermilk powder and prepare it as you need to. Make your own buttermilk by mixing 1 tablespoon of lemon juice per cup of milk. Stir, let rest 5 minutes and use. It might curdle, and that is fine.
Pure almond extract: for an even more complex flavor, you can add a small amount, like ¼ teaspoon, to the batter.