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Raspberry White Chocolate Cake
Tart raspberries and sweet white chocolate are an amazing combination. This Raspberry white chocolate cake is made with raspberry cake layers and white chocolate buttercream.
Buttercream, cake, Layer cake, raspberry, white chcoolate
Meas Cups and Spoons
fresh or frozen
White chocolate buttercream
(3 sticks) unsalted room temperature
(1 ¾ cup)
or milk, for consistency
Preheat oven to 170 C / 340 F.
Grease and line 2 x
7-inch round cake pans
(or 3 x
Sift flour with baking powder, baking soda, and salt.
Whip eggs into a
using a whisk attachment (or hand mixer) on medium for two minutes.
Gradually, add sugar, a little at a time, whipping constantly on medium.
Once all the sugar is in, turn the mixer to medium-high and whip until light and fluffy – ribbon stage.
Slowly add the cooking oil.
Then, add the vanilla and almond extract.
Add the sour cream - combine well
Finally, add the flour in three batches. (do not over mix)
Pour batter into prepared baking pans.
Sprinkle the chopped fresh or frozen raspberries. Give it a gentle swirl and tap a few times to help them sink in.
Tip - using cake strips around the cake will prevent a dome.
Bake in a preheated oven for about 25 to 30 minutes or until a skewer inserted in the center comes out clean.
Cool in the pan for 5 minutes then remove from the pan and cool completely before you store or decorate.
White chocolate buttercream
Melt the white chocolate in the
– set aside to cool.
Cream butter and sugar until light and foamy. (no cheating. Whip for a good few minutes so you incorporate some air in)
Add vanilla and salt – mix some more.
Lastly, add the melted and cooled white chocolate.
The chocolate will make the buttercream firm, which is great for piping.
If necessary, add one or more tablespoons of cream to bring to consistency.
When cooled, cut off any dome.
Cut each layer in half horizontally giving you a total of four layers.
Moisten each cake layer with sugar syrup to keep the layers moist.
Place one layer on the
Add a generous amount of buttercream.
Sprinkle some chopped fresh raspberries
Place a second cake layer on top.
Add more buttercream and raspberries until you have stacked all four layers.
Place in the fridge for at least 15 minutes.
Add more buttercream on the top and sides of the cake.
for the sides and
to smooth the top.
You can keep this cake as simple as you want. Here's what I did with this cake.
Tint about 1 ½ cup buttercream with red color.
Add to a
with a round tip (or no tip) to create the bottom pattern. Pipe dots and spread them upwards with a
as shown in the video.
Put the remaining buttercream in a piping bag with a star tip to pipe swirls on top.
Sprinkle with more fresh or frozen raspberries.
Tips for making this raspberry white chocolate cake
Make sure all the ingredients are at room temperature before you start baking.
Use large size eggs - a large size egg is about 60 grams in weight. If not sure, weight and add more egg if necessary
Add the sugar to the whipping eggs gradually. This will ensure the eggs whip the eggs light and fluffy.
Whip the eggs until light and fluffy - this will ensure a light and airy cake.
Similarly, add the oil gradually to the whipped eggs. You want the eggs to emulsify in the eggs not curdle.
You can add the sour cream on its own or along with the flour as long as you do it carefully. Best is to add sour cream and flour alternating to each other.
Once you add flour do not over mix the batter.
Add the raspberries to the batter. I like to leave them on top but you can swirl them into the batter. Frozen raspberries don't sink and don't bleed quickly
Cool the cake completely before frosting - at least 3 to 6 hours.
Always simple syrup the cakes before frosting
Recipe by Veena Azmanov