Raspberry White Chocolate Cream Cake
Indulge in the ultimate dessert decadence with this Raspberry White Chocolate Cream Cake, a heavenly combination of moist, buttery cake layers, a luscious white chocolate cream frosting, and bursts of fresh raspberries. Perfect for special occasions, this show-stopping cake is as gorgeous as it is delicious, featuring a light yet rich batter made from scratch and a fluffy whipped cream frosting infused with melted white chocolate. Sweet raspberries add a refreshing tartness, beautifully balanced by the creamy frosting, while optional garnishes like white chocolate curls elevate the presentation. With just 40 minutes of prep time, this stunning dessert is surprisingly accessible, making it the perfect centerpiece for any celebration or indulgent treat.
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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, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 8 ounces melted white chocolate
- 1.25 cups heavy cream
- 0.5 cups powdered sugar
- 2 cups fresh raspberries
- 0.5 cups white chocolate curls (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans and spread it out smoothly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the frosting, melt the white chocolate in a heatproof bowl over a pot of simmering water, or microwave it in short intervals until smooth. Let it cool slightly.
In a large bowl, whip the heavy cream, powdered sugar, and cooled melted white chocolate together until stiff peaks form.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of white chocolate frosting over the top.
Sprinkle 1 cup of fresh raspberries over the frosting, then gently place the second cake layer on top.
Frost the top and sides of the cake with the remaining white chocolate frosting.
Garnish with the remaining raspberries and optional white chocolate curls.
Refrigerate the cake for at least 1 hour before serving to allow it to set.
Slice and enjoy your Raspberry White Chocolate Cream Cake!
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 56.4 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 105 mg | 8% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 217 mg | 5% | |
*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.
