🎂 White Chocolate Raspberry Cake 🩷🤍🩷
This stunning cake combines moist vanilla layers, luscious raspberry preserves, and silky white chocolate buttercream—a perfect dessert for any special occasion! ✨
Ingredients:
For the Vanilla Cake:
✔ 2 ½ cups all-purpose flour
✔ 2 ½ tsp baking powder
✔ ½ tsp salt
✔ 1 cup unsalted butter, softened
✔ 1 ¾ cups granulated sugar
✔ 4 large eggs
✔ 1 tbsp vanilla extract
✔ 1 cup buttermilk
For the Raspberry Filling:
✔ 1 cup raspberry preserves
✔ 1 tbsp lemon juice (optional, for brightness)
For the White Chocolate Buttercream:
✔ 1 cup unsalted butter, softened
✔ 3 cups powdered sugar
✔ 6 oz white chocolate, melted and slightly cooled
✔ 1 tsp vanilla extract
✔ 2–3 tbsp heavy cream (adjust for consistency)
Instructions:
1️⃣ Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2️⃣ Make the vanilla cake:
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Gradually add dry ingredients and buttermilk, alternating between the two. Mix until just combined.
3️⃣ Bake the cakes:
Divide batter evenly between cake pans.
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool completely.
4️⃣ Prepare the white chocolate buttercream:
Beat butter until creamy. Gradually add powdered sugar, mixing until fluffy.
Mix in melted white chocolate and vanilla extract.
Add heavy cream, one tablespoon at a time, until desired consistency is reached.
5️⃣ Assemble the cake:
Place the first cake layer on a plate and spread a layer of raspberry preserves.
Repeat with the second layer.
Place the third layer on top and frost the entire cake with white chocolate buttercream.
6️⃣ Decorate & enjoy! ✨
Garnish with fresh raspberries and white chocolate shavings for an elegant finish!
💡 Pro Tip: Add a little raspberry puree to the buttercream for a pink swirl effect!
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