Description
Dreamy white chocolate raspberry cake brings luxurious French patisserie elegance to home baking. Sweet raspberry layers nestled between creamy white chocolate mousse create an irresistible dessert you’ll want to savor slowly and share with cherished friends.
Ingredients
Scale
Cake Ingredients:
Main Dry Ingredients:
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
Sugar and Fat Components:
- 0.75 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 1 cup white chocolate, melted and slightly cooled
Liquid and Additional Ingredients:
- 4 large egg whites
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 1 cup whole milk
- 0.5 cup sour cream
- 1.5 cups fresh raspberries
- 2 tablespoons flour (for tossing raspberries)
Instructions
- Prepare the oven by heating to 350°F (175°C). Coat three 8-inch cake pans with butter and flour to prevent sticking.
- Combine dry ingredients in a mixing bowl, whisking flour, baking powder, and salt until thoroughly blended. Reserve this mixture for later use.
- Using an electric mixer, cream butter and sugar until light and airy. Incorporate egg whites individually, ensuring each is fully integrated. Blend in vanilla and almond extracts for enhanced flavor complexity.
- Introduce milk and sour cream to the mixture, stirring until smooth and uniform. Gradually fold in the reserved dry ingredient mixture, maintaining a gentle mixing technique.
- Gently incorporate melted white chocolate into the batter. Lightly dust raspberries with flour to prevent sinking, then delicately fold them into the cake mixture.
- Distribute the batter evenly across the prepared cake pans. Bake for 25–30 minutes, checking doneness with a toothpick inserted into the center. Allow cakes to cool completely at room temperature.
- Prepare the frosting by whipping butter until smooth and creamy. Gradually add powdered sugar, creating a light texture. Incorporate extracts and cream, continuing to mix until the frosting becomes fluffy and spreadable. Fold in melted white chocolate for additional richness.
- Construct the cake by layering each cooled cake with frosting between each level. Cover the entire cake with remaining frosting. Optional: embellish with fresh raspberries and white chocolate shavings for an elegant presentation.
Notes
- Prevent raspberries from sinking by coating them lightly in flour before folding into the batter, ensuring even distribution throughout the cake.
- Achieve perfect white chocolate flavor by using high-quality chocolate and allowing it to cool slightly before incorporating into the batter and frosting.
- Maintain a light, airy texture by carefully folding ingredients and avoiding overmixing, which can lead to a dense cake.
- Create a gluten-free version by substituting regular flour with a 1:1 gluten-free baking flour blend, ensuring the same delicate crumb and texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 305
- Sugar: 20 g
- Sodium: 179 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 37 mg