Description
A delightful cake merging rich white chocolate with tart raspberries, perfect for celebrating Mother’s Day and special occasions.
Ingredients
Scale
- 24 oz frozen raspberries
- 3/4 cup granulated white sugar
- 2 1/4 tsp cornstarch
- 2 1/2 cups cake flour, spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp unsalted butter (softened)
- 1 1/2 cups granulated white sugar
- 4 egg whites at room temperature
- 1 tbsp vanilla bean paste
- 1 cup buttermilk (at room temperature)
- 1/3 cup half & half or whole milk
- 1/3 cup sweetened condensed milk
- 1/2 tbsp vanilla bean paste
- 1 cup unsalted butter (softened)
- 4 oz cream cheese (cold)
- 6 oz white chocolate bar (melted and slightly cooled)
- 1 1/2 cups powdered sugar
- 1/4 cup raspberry jam (for frosting)
- 2 tbsp raspberry jam (for swirling into the frosting)
Instructions
- Prepare the Raspberry Jam: Combine 24 oz frozen raspberries and 3/4 cup granulated white sugar in a saucepan over medium heat. Stir gently and bring to a simmer, allowing the berries to break down for about 10 minutes.
- Thicken with 2 1/4 tsp cornstarch. Mix thoroughly until the sauce thickens, then set aside to cool.
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- Combine in a large bowl 2 1/2 cups cake flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Whisk to mix.
- Beat 10 tbsp unsalted butter (softened) and 1 1/2 cups granulated white sugar together until light and fluffy in a separate bowl.
- Add 4 egg whites at room temperature and 1 tbsp vanilla bean paste to the butter mix. Beat until well incorporated.
- Mix in the flour mixture gradually, alternating with 1 cup buttermilk (at room temperature), until just combined.
- Divide the batter evenly among your prepared cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool for 10 minutes in the pans before transferring to wire racks.
- Prepare the Vanilla Milk Soak: Combine 1/3 cup half & half or whole milk and 1/3 cup sweetened condensed milk in a small bowl.
- Soak the cooled cakes with the mixture. Use a brush for even coverage.
- Make the White Chocolate Raspberry Cream Cheese Frosting: Beat 1 cup unsalted butter (softened) and 4 oz cream cheese (cold) together until smooth.
- Add melted white chocolate (6 oz) and 1 1/2 cups powdered sugar. Mix until creamy.
- Frost the top of one cake layer with 1/4 cup raspberry jam, then layer on the other cake. Frost the top and sides of the cake with the cream cheese frosting.
- Swirl in 2 tbsp raspberry jam into the frosting for an artistic finish.
- Assemble the Cake: Carefully place the second layer on top of the first, ensuring that the layers are evenly aligned.
Notes
Use high-quality ingredients for the best flavor. Ensure all ingredients are at room temperature for better mixing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg