Raspberry White Chocolate Cake with Lemon Buttercream
Indulge in the luxurious layers of this Raspberry White Chocolate Cake with Lemon Buttercream, a show-stopping dessert that perfectly balances sweetness and tang. This moist and tender cake is infused with creamy melted white chocolate and dotted with bursts of fresh, juicy raspberries for a fruity surprise in every bite. The crowning glory is a luscious lemon buttercream frosting, enriched with fresh lemon juice and zest, offering a zippy brightness that pairs flawlessly with the rich cake. Whether you layer it with optional raspberry jam for added flavor or simply garnish it with fresh raspberries, this elegant creation is perfect for celebrations or whenever you crave an irresistible blend of fruity, citrusy, and creamy flavors. With its vibrant taste and stunning presentation, this decadent cake is guaranteed to be the centerpiece of any dessert table!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 6 ounces white chocolate, melted and cooled
- 1.5 cups fresh raspberries
- 1.5 cups unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons lemon zest
- 3 tablespoons fresh lemon juice
- 2 tablespoons heavy cream
- 0.5 cup raspberry jam (optional, for filling)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the melted and cooled white chocolate until evenly distributed.
Divide the batter evenly among the prepared cake pans. Sprinkle fresh raspberries evenly over each pan of batter, gently pressing them down into the batter.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
To make the lemon buttercream, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Stir in the lemon zest and lemon juice, and beat until fully combined and fluffy. If needed, add heavy cream, one tablespoon at a time, until the desired consistency is achieved.
If desired, spread a thin layer of raspberry jam between each cake layer before frosting.
Assemble the cake by stacking the layers with an even spread of lemon buttercream between them. Frost the top and outside of the cake with the remaining buttercream.
Decorate as desired with fresh raspberries or additional lemon zest. Slice and serve!
Nutrition Facts
Calories |
10856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 576.8 g | 739% | |
| Saturated Fat | 354.1 g | 1771% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2131 mg | 710% | |
| Sodium | 3302 mg | 144% | |
| Total Carbohydrate | 1380.1 g | 502% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 1053.9 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 1022 mg | 79% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2150 mg | 46% | |
*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.
