Decadent White Choco Raspberry Layer Cake: Sweet & Fruity Delight
Author:antaki
Total Time:1 hour
Yield:12 servings 1x
Description
Indulge in a white choco raspberry layer cake that’s sweet, fruity, and utterly decadent. Perfect for any celebration or a delightful treat!
Ingredients
Scale
2 1/2 cups of all-purpose flour
2 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of unsalted butter, softened
2 cups of granulated sugar
4 large eggs
1 teaspoon of vanilla extract
1 cup of whole milk
8 ounces of white chocolate, chopped
1/2 cup of heavy cream
1 cup of fresh raspberries
1 cup of unsalted butter, softened (for frosting)
4 cups of powdered sugar
1/4 cup of heavy cream (more if needed for frosting)
1 teaspoon of vanilla extract (for frosting)
Fresh raspberries and white chocolate shavings for garnish
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3-5 minutes.
Beat in the eggs, one at a time, ensuring each 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. Start and end with the dry ingredients. Mix until just combined; don’t overmix.
Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once done, let them cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
In a small saucepan over low heat, combine the chopped white chocolate and heavy cream. Stir continuously until melted and smooth. Remove from heat and let it cool slightly before folding in the raspberries gently.
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the heavy cream and vanilla extract until you reach your desired consistency.
Once the cakes are completely cooled, place one layer on a cake stand or serving platter. Spread a generous amount of the white chocolate raspberry filling on top. Place the second cake layer on top and repeat. Finish with the third layer.
Use your frosting to coat the top and sides of the cake.
Top your cake with fresh raspberries and shavings of white chocolate for that extra special touch.
Notes
This White Chocolate Raspberry Layer Cake is the epitome of indulgence, featuring creamy white chocolate, tart raspberries, and fluffy layers that melt in your mouth.
