Raspberry Filled Cake with White Chocolate and Macadamias
Indulge in the heavenly pairing of sweet and tangy with this Raspberry Filled Cake with White Chocolate and Macadamias. This luscious dessert features moist, buttery layers of cake, generously spread with vibrant raspberry preserves and topped with a creamy white chocolate frosting that’s whipped to perfection. The finishing touch? A sprinkle of crunchy, toasted macadamia nuts for a delightful contrast in texture and flavor. Perfect for celebrations or as an elegant centerpiece, this cake combines the richness of white chocolate, the nuttiness of macadamias, and the bright burst of raspberries for a truly decadent experience. Make this showstopping cake ahead of time, and serve it chilled or at room temperature for a dessert that’ll linger in everyone’s memory. Perfect for search terms like "white chocolate raspberry cake," "layered macadamia dessert," and "celebration cake recipes."
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1 cup raspberry preserves
- 1.5 cups white chocolate chips
- 0.5 cups heavy cream
- 1.5 cups powdered sugar
- 0.75 cups macadamia nuts, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together using an electric mixer, until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Once the cakes are cool, use a serrated knife to level the tops if necessary. Spread the raspberry preserves evenly over the top of one layer, then place the second layer on top.
To prepare the frosting, place the white chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream just to a simmer, then pour it over the white chocolate. Let sit for 1-2 minutes, then stir until smooth. Allow the mixture to cool to room temperature.
Once the white chocolate mixture has cooled, beat in the powdered sugar until light and fluffy.
Frost the entire cake with the white chocolate frosting, smoothing the sides and top with an offset spatula.
Sprinkle the chopped macadamia nuts over the top of the cake for garnish. Optionally, press a few macadamia pieces gently into the sides of the cake.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 267 mg | 12% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 45.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 84 mg | 6% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
