White Chocolate Raspberry Cream Cake (Printer-friendly)
Layers of moist vanilla sponge with white chocolate cream, tangy raspberry compote, and whipped topping.
# What You'll Need:
→ Cake Layers
01 - 2 ½ cups all-purpose flour
02 - 2 ½ tsp baking powder
03 - ½ tsp salt
04 - ¾ cup unsalted butter, room temperature
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 cup whole milk, room temperature
08 - 2 tsp vanilla extract
→ White Chocolate Cream Filling
09 - 8 oz white chocolate, chopped
10 - 1 ½ cups heavy cream, cold
11 - 8 oz cream cheese, softened
12 - ⅓ cup powdered sugar
13 - 1 tsp vanilla extract
→ Raspberry Compote
14 - 2 cups fresh or frozen raspberries
15 - ⅓ cup granulated sugar
16 - 2 tsp lemon juice
17 - 1 tbsp cornstarch mixed with 2 tbsp water
→ Topping
18 - 1 cup heavy cream, cold
19 - 2 tbsp powdered sugar
20 - 1 tsp vanilla extract
21 - Fresh raspberries and white chocolate curls
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, lining bottoms with parchment paper.
02 - Sift together flour, baking powder, and salt in a medium bowl.
03 - Beat butter and granulated sugar in a large bowl until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
04 - Add flour mixture to butter mixture in three additions, alternating with milk in two additions, beginning and ending with flour. Mix until just incorporated, being careful not to overmix.
05 - Divide batter evenly between prepared pans. Bake for 28-32 minutes until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes, then transfer to wire rack to cool completely.
06 - Combine raspberries, granulated sugar, and lemon juice in saucepan over medium heat. Cook 4-5 minutes until berries break down. Stir in cornstarch slurry and cook 1 additional minute until thickened. Transfer to bowl and refrigerate until completely cooled.
07 - Melt white chocolate in double boiler or microwave, stirring until smooth. Cool slightly. Beat cream cheese and powdered sugar until creamy. Blend in melted white chocolate and vanilla. Whip heavy cream to soft peaks and fold into white chocolate mixture. Refrigerate 30 minutes until set.
08 - Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
09 - Place first cake layer on serving plate. Spread half of white chocolate cream evenly over top, followed by half of raspberry compote. Position second layer and repeat with remaining fillings.
10 - Frost top and sides with whipped cream. Decorate with fresh raspberries and white chocolate curls if desired. Refrigerate at least 1 hour before serving to set.
# Expert Advice:
01 -
- The combination of tart raspberry and sweet white chocolate creates this perfect balance that keeps everyone coming back for seconds
- Despite looking like it came from a fancy bakery, the components come together in a way that feels completely manageable
02 -
- Completely cooled cake layers prevent your filling from melting and sliding off
- The white chocolate filling needs proper chilling time to hold its shape during assembly
03 -
- If your compote seems too thick, thin it with a teaspoon of water
- Chill your mixing bowl before whipping cream for faster, stiffer peaks