Description
This decadent White Chocolate Raspberry Cake is the ultimate indulgence. With layers of tender cake, fresh raspberries, and creamy white chocolate ganache, it’s a dessert that looks as good as it tastes. Perfect for special occasions or when you want to treat yourself to something extraordinary!
Ingredients
Scale
2 1/2 cups cake flour
1 1/2 cups sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
2 tsp vanilla extract
2 tsp baking powder
1/2 tsp baking soda
8 oz white chocolate, chopped
1/2 cup heavy cream
2 cups fresh raspberries
1/2 cup powdered sugar, for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350˚F (175˚C). Grease and flour three 8-inch cake pans.
- Make the Cake Batter: In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract. In a separate bowl, whisk together cake flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet, alternating with the milk, and mix until smooth.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Prepare the White Chocolate Ganache: While the cakes cool, melt the white chocolate and heavy cream together in a saucepan over low heat, stirring until smooth. Let it cool slightly until thick enough to spread.
- Assemble the Cake: Place one layer of cake on a serving plate. Spread a thin layer of ganache over the top and scatter fresh raspberries. Repeat with the remaining layers. Spread the remaining ganache over the top and sides of the cake, allowing it to drip down the edges.
- Decorate: Top the cake with additional raspberries and dust with powdered sugar for a beautiful finish.
- Serve: Slice and serve the cake immediately, or store it in the fridge until ready to enjoy. Let it sit at room temperature for 30 minutes before serving.
Notes
- Make Ahead: You can bake the cake layers in advance and freeze them for up to a month. Thaw them completely before frosting.
- Storage: Leftover cake can be stored in an airtight container in the fridge for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes