white chocolate raspberry cake
Yesterday was my husband’s 39th birthday and he requested a cake with raspberries and white chocolate - this is what I came up with! It’s a vanilla cake with fresh raspberries and raspberry preserves, and the frosting is white chocolate. He said this is his new favorite cake so I’m calling it a win!
raspberry vanilla cake
- 3.75 cups (475g) AP flour
- 2 cups (400g) white sugar
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 3 eggs, room temperature
- 1 cup coconut oil, melted
- 1.5 cup buttermilk
- 1 tbsp vanilla
- 1.5 cup fresh raspberries
- 1 cup raspberry preserves
- preheat oven to 350 and prepare 3 8” round cake pans by lining the bottom with parchment paper, then buttering
- mix flour, sugar, salt, baking soda, and baking powder in a large bowl
- crack eggs into another large bowl and beat thoroughly
- add coconut oil, sour cream, buttermilk, and vanilla to eggs and whisk until mixture is smooth. The coconut oil may continue to separate out, just make sure everything is mixed well besides that
- pour wet mixture into dry and stir until combined and batter is no longer lumpy
- fold in raspberries and then gently mix in preserves, creating swirls in the batter
- pour batter into prepared pans and bake for 30-35 minutes until cake centers are barely jiggly
- allow to cool 5 minutes in pans, then run a knife along edges and transfer cakes onto cooling racks, allowing to cool completely before frosting
white chocolate frosting
- 1.5 cup (3 sticks) salted butter, cubed and room temperature
- 1.5 cup powdered sugar
- 8oz white chocolate, melted and cooled
- 2tsp vanilla extract
- beat sugar and butter on medium-high speed until light and fluffy
- add chocolate and vanilla and beat on medium until well combined
After assembling and frosting the cake, decorate using more raspberries. Chill cake for 30 minutes before serving and store in fridge for up to 4 days.
Raspberry cakes are a delightful treat loved by many, combining the tangy flavor of fresh raspberries with the sweetness of vanilla and white chocolate. This unique cake not only makes for a delicious dessert but also adds a pop of color to any celebration. Using high-quality ingredients, such as real butter, fresh raspberries, and quality white chocolate, enhances the flavor profile and ensures the cake remains moist and flavorful. To elevate this cake, consider pairing it with a raspberry coulis or a side of whipped cream for an extra touch of elegance. Additionally, for those looking to personalize their cake, sprinkles or edible flowers can be used as decorative elements, making it not just tasty but visually appealing as well. This cake is perfect for any occasion, whether it’s a birthday celebration, a family gathering, or simply as a sweet indulgence. The combination of textures from the fluffy cake layers and creamy frosting creates a delightful eating experience. Make sure to store any leftovers in the refrigerator, as the cake remains fresh for up to four days. With its impressive appearance and delectable taste, this white chocolate raspberry cake is sure to become a favorite in your recipe collection. Give it a try and bring a little taste of heaven to your next baking project!
