White Chocolate Raspberry Layer Cake 🍰🍫🍇
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the White Chocolate Ganache:
12 ounces white chocolate, finely chopped
1/2 cup heavy cream
For the Raspberry Filling:
2 cups fresh raspberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon water
For the White Chocolate Buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
6 ounces white chocolate, melted and cooled
1 teaspoon vanilla extract
2-3 tablespoons heavy cream
For Garnish:
Fresh raspberries
White chocolate curls or shavings
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
Make the Cake:
In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In another mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Make the White Chocolate Ganache:
Place the finely chopped white chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Pour the hot cream over the white chocolate and let it sit for a minute.
Stir the mixture until the white chocolate is completely melted and the ganache is smooth. Set aside to cool.
Make the Raspberry Filling:
In a saucepan, combine the fresh raspberries and granulated sugar. Cook over medium heat until the raspberries break down and release their juices, stirring occasionally.
In a small bowl, mix together the cornstarch and water to create a slurry.
Stir the cornstarch slurry into the raspberry mixture and continue to cook until the filling thickens, about 2-3 minutes.
Remove from heat and let the raspberry filling cool completely.
Make the White Chocolate Buttercream:
In a mixing bowl, beat the softened butter until smooth and creamy.
Gradually add the powdered sugar, beating until well combined.
Stir in the melted and cooled white chocolate and vanilla extract until smooth.
Add the heavy cream, 1 tablespoon at a time, until the desired consistency is reached.
Assemble the Cake:
Place one layer of the cooled cake on a serving plate or cake stand.
Spread a layer of raspberry filling over the top of the cake layer.
Place another cake layer on top and repeat with another layer of raspberry filling.
Place the final cake layer on top.
Frost the Cake:
Frost the top and sides of the cake with the white chocolate buttercream.
Drizzle the cooled white chocolate ganache over the top of the cake, allowing it to drip down the sides.
Garnish with fresh raspberries and white chocolate curls or shavings.
Chill the Cake:
Refrigerate the assembled cake for at least 1 hour before serving to allow the frosting and ganache to set.
Serve:
Slice and serve the White Chocolate Raspberry Layer Cake, enjoying the delicious combination of flavors!
This decadent cake is perfect for special occasions or whenever you're craving a luxurious dessert experience.
Yield:
This recipe makes one 3-layer 8-inch White Chocolate Raspberry Layer Cake, serving about 12-14 slices.
#dessert #cake #whitechocolate #raspberry 🍰🍫🍇