Description

This White Chocolate Raspberry Cake is a stunning and indulgent dessert, combining the sweetness of vanilla cake, tangy raspberry preserves, and a creamy white chocolate buttercream frosting. Perfect for any celebration or when you’re in the mood for a sweet treat, this cake will undoubtedly impress anyone who tries it.

Ingredients

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

1 3/4 cups granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 cup whole milk

1/2 cup raspberry preserves

1 cup white chocolate chips, melted

For the Frosting:

1 cup unsalted butter, softened

3 cups powdered sugar

1/2 cup white chocolate chips, melted

2-3 tablespoons heavy cream

1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
Add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
Once the cakes are cool, spread a layer of raspberry preserves over the top of one cake. Place the second cake on top.
For the frosting, beat the softened butter in a large bowl until creamy. Add the powdered sugar and mix until smooth. Stir in the melted white chocolate, vanilla extract, and enough heavy cream to achieve a smooth, spreadable consistency.
Frost the top and sides of the cake with the white chocolate buttercream. Garnish with fresh raspberries or additional white chocolate shavings if desired.

Notes

Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigerate it for up to 5 days.

Reheating: To warm the cake, microwave a slice for about 10-15 seconds or enjoy it at room temperature.

Variations: Add fresh raspberries between the layers or mix them into the frosting for extra flavor. You can also make a white chocolate ganache for a richer topping.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 50g
Sodium: 200mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg