White Chocolate Raspberry Cake

Andrea Potischman | Aug 21, 2024

There’s something irresistibly indulgent about the combination of white chocolate and raspberries. Their pairing is a match made in dessert heaven, where the creamy sweetness of white chocolate perfectly balances the tart burst of fresh raspberries. Each bite of this cake is a delightful experience, featuring tender, fluffy layers infused with the delicate flavor of white chocolate and raspberry jam. Whether you’re celebrating a special occasion, the end of summer or simply satisfying your sweet tooth, this cake is sure to impress both visually and taste-wise.

Don’t think you’re a white chocolate fan, keep reading. White chocolate swirled into the delicate buttercream frosting is subtle, but adds a rich and creamy sweetness to the cake, while the bursts of tangy raspberries create a refreshing contrast. These two classic flavors complement one another and marry beautifully, creating a symphony of taste embodying summer’s essence.

Cake Trimming

Trimming a cake is an essential step when frosting a layer cake and an important technique many home cooks don’t know about. In doing so what you need to remember is to allow your cake layers to cool completely before you start trimming them to prevent the delicate crumb from being flattened and the frosting from melting or sliding off.

Trimming the cake layers before frosting them ensures a level, neat, and visually pleasing result. It helps create a stable foundation for layering, prevents excessive crumbs in the frosting, and contributes to a beautifully presented cake that is both delicious and visually enticing.

• Leveling: Trimming the cake layers helps create a level and even surface. During the baking process, cakes can sometimes develop a slight dome shape, making it challenging to stack them evenly. Trimming off the excess dome ensures that the layers sit flat on top of each other, resulting in a more stable and aesthetically pleasing cake.
• Crumb Control: Trimming the edges of the cake helps control crumbs. When spreading frosting on a cake, loose crumbs from the cut edges can mix into the frosting, making it difficult to achieve a smooth and clean finish. By trimming the layers, bakers remove the crumbly edges, reducing the risk of crumbs mixing into the frosting and ensuring a neater presentation.
• Even Frosting Distribution: A trimmed cake provides a consistent thickness across each layer, making it easier to distribute frosting evenly.
• Visual Appeal: Trimming the cake layers enhances the overall appearance of the finished cake. By removing any uneven edges or imperfections, bakers can create a polished and professional look. A clean, trimmed edge allows for smooth and seamless layering, making the cake visually appealing when sliced and served.

Frosting

When it comes to frosting a layer cake, achieving a picture-perfect finish can be a challenge. To effortlessly frost your cake with different hues of frosting, start with a crumb coat—a thin layer of frosting that locks in any loose crumbs. Once the crumb coat is set, apply a thicker layer of frosting, smoothing it with an offset spatula for a flawless look. You also want to refrigerate the cake for at least 30 minutes after frosting to help the layers set and make it easier to slice.

As you slice into this tender cake, each layer reveals the perfect harmony of sweet and tart flavors, wrapped in a rich, creamy frosting. It’s a cake that not only looks beautiful but also delivers on taste, making it a fitting finale for any meal or celebration. Whether enjoyed with a cup of tea in the afternoon or as the centerpiece of a festive gathering, this cake is sure to leave a lasting impression. So go ahead, indulge in a slice (or two), and savor the delightful combination before summer officially slips away.

White Chocolate Raspberry Cake

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Servings:

10

Prep:

45 minutes

Cook:

30 minutes

Wait:

30 minutes

Total:

1 hour, 15 minutes

Ingredients:

For the Cake:

• 5 egg whites, room temperature
• 3/4 cup buttermilk
• 1 cup unsalted butter, softened
• 2 teaspoons vanilla extract
• 1 1/2 cups sugar
• 2 1/2 cups cake flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt

For the White Chocolate Buttercream Frosting:

• 1 cup unsalted butter, room temperature
• 2 1/2 cups Confectioners’ sugar, sifted
• 1/8 teaspoon salt
• 2 1/2 tablespoons heavy cream
• 6 ounces white chocolate, melted and slightly cooled
• Red food coloring (optional)

For the Assembly and Garnish:

• 1/2-2/3 cup raspberry preserves
• 1 1/2-2 cups fresh raspberries

Directions:

1. For the Cake: Preheat the oven to 350 degrees F. L two 9-inch cake pans with parchment paper. Lightly grease and flour both pans and set near your workstation.
2. Mix the egg whites and buttermilk in a measuring cup and set aside.
3. In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, add the butter and sugar and beat on medium-high until light and fluffy. Turn the mixer to low and add the vanilla, followed by the cake flour, baking powder, and salt; mix well to combine. Next, slowly add the egg white mixture and beat for an additional two minutes until smooth and airy.
4. Pour the cake batter into the prepared cake pans and even with a rubber tip spatula. Place the cake layers in the oven, and bake for about 25 minutes, or until a cake tester inserted into the center comes out clean. Remove from the oven and allow to cool completely before trimming them.
5. For the Frosting: In the bowl of a kitchen mixer, fitted with a paddle attachment, add the butter and beat on medium speed until very smooth. Reduce the speed to low and slowly add the Confectioners' sugar, beat until combined. Next, add the salt and cream and beat to blend. Add the melted white chocolate and mix well until incorporated. Increase the speed to medium-high and neat for one minute.
6. Remove 1/4 cup of frosting from the bowl and mix with a drop of red food and mix well to blend and make a lovely pink-colored frosting, if desired.
7. To Assemble the Cake: Using a serrate knife, carefully trim the cake layers .
8. Place one cake layer on a large plate or cake stand. Using an off-set spatula, spread some of the frosting on top of the cake, covering it completely, then spread raspberry preserves on top of the frosting. Top with the second cake layer.
9. Spread all remaining frosting over the top and sides of the cake as desired. Now take a small dollop of the pink frosting and gently overlapping it and spread that color over the white frosting. Repeat with the remaining pink frosting until you have created a subtle blended pick/white frosting around the entire cake. Refrigerate the cake until serving.
10. Arrange the fresh raspberries around the edge of the cake or as desired, for garnish.