Imagine a gloriously soft white cake with a layer of raspberry jam, fresh raspberries, and ice cream-like buttercream flavored with white chocolate. This cake is for dessert fans that love the cocoa-buttery goodness that comes with sweet white chocolate. Combined with white cake, it makes for a light and fruity treat for the spring and summer… or whenever you just feel like having cake! 😋
WHY YOU’LL LOVE THIS RECIPE
- Rich buttery flavor
- Super delicate white crumb
- Super moist texture
- Bright raspberry flavor
- Light and fluffy buttercream
- White chocolate infused buttercream
This white chocolate raspberry cake makes a 6″ cake that serves 6 to 8 people. It uses the same recipe as my Best Ever White Cake recipe, except this time we’re filling the cake with raspberry jam and fresh raspberries. In this recipe, white chocolate is added to Swiss Meringue Buttercream. Swiss meringue buttercream isn’t as sweet as conventional buttercream, so the natural sweetness of the white chocolate is balanced out. It takes a little more time and effort to make, but the end result is smooth, silky, and light. However, if you absolutely have to have that sugar (or you’re pressed for time and patience), you can make Vanilla Buttercream instead and add the same amount of white chocolate.
I chose to decorate this cake with rose pink and white rosebuds, drop flowers, and tons of edible glitter. You can skip all of the decoration and ice the cake as normal. Always use the tools you have and don’t worry about being extra fancy unless you want to.
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Two 6″ aluminum cake pans
Hand mixer or stand mixer
Large, medium, and small mixing bowls
White Chocolate Raspberry Cake
For the cake
- 1/2 cup (90g) egg whites
- 2/3 cups (162g) whole milk
- 1 tsp (6g) vanilla extract
- 1 stick (113g) butter, room temperature
- 2 cups (230g) cake flour
- 1 cup (230g) granulated sugar
- 2 1/2 tsp (13g) baking powder
- 1/2 tsp (3g) sea salt
- simple syrup for brushing
For the filling
- 6 tbsp raspberry jam
- 18 raspberries
For the white chocolate buttercream
- 1 cup (200g) egg whites
- 2 cups (400g) granulated sugar
- 3 cups (600g) unsalted butter (six sticks)
- 1/2 cup (100g) white chocolate chips
- 2 tsp vanilla extract
Make the 6" cake
Preheat oven to 350ºF/177ºC
In a medium bowl, gently whisk together the egg whites, milk, and vanilla and set aside.
In a separate large mixing bowl, whisk together all of the dry ingredients until combined. Beat in the butter until it is fully incorporated into the flour. Don’t over mix it; it should be just combined and partially dry.
A third at a time, slowly beat in the egg mixture until the ingredients begin to incorporate.
Beat the cake for no more than a minute or until cake batter is slightly fluffy.
Generously grease two 6” cake pans with butter, vegetable oil, or cooking spray. You may also line the bottoms with circular cut-outs of parchment paper. Divide batter equally between the two tins and bake for 40-45 minutes or until cake is golden and bounces back when touched or a toothpick comes out clean when probed at the center.
With a spoon or pastry brush, brush the tops of each cake with an even layer of the simple syrup. You do not have to use a lot of the syrup; you just want to use enough to evenly coat the tops of the cakes.
Let the cakes cool completely before releasing them from the molds and serving and/or frosting.
For the best frosting results, let cake chill overnight in the freezer before cutting into layers. You're simply slicing each cake horizontally into halves.
Make the white chocolate buttercream
In a double boiler, heat the egg whites and sugar on medium heat, whisking constantly until the sugar is completely dissolved. This can take 5 to 10 minutes.
Pour the egg and sugar mixture into a large mixing bowl and whip the mixture on medium-high until a meringue develops. It is ready when the meringue is cool, shiny, and reaches stiff peaks.
Set your electric mixer to its lowest speed and add the butter a few cubes at a time. As the butter gets incorporated, scrape down the sides of the bowl and slowly increase the speed to medium.
Heat the white chocolate in the microwave 20 seconds at a time until it is completely melted. Stir as needed with a spatula.
Add the vanilla extract and melted white chocolate to the buttercream and whip until the buttercream is glossy and white or ivory in color.
Ice the cake
Top three of the cake layers with 2 tbsp of raspberry jam and six raspberries. Stack each layer, and place the forth layer on top.
Completely ice the cake with the white chocolate buttercream using a spatula or knife.
Decorate as desired with your choice of sprinkles and decorations.
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