White Chocolate Raspberry Cake

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White Cake with Raspberry Filling and White Chocolate Cream Cheese Frosting is the ultimate dessert for those who crave a combination of airy cake, tangy berry filling, and luscious white chocolate-infused frosting. This cake captures the essence of indulgence and elegance, yet it remains balanced with refreshing notes from fresh raspberries. Whether you’re celebrating a special occasion or simply wanting to bake something extraordinary, this cake is bound to become your go-to for its versatility and show-stopping appearance.

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The beauty of this cake lies not only in its presentation but also in its layers of flavors. The white cake is soft and buttery, providing a perfect canvas for the slightly tart raspberry filling and the creamy, rich frosting. Each bite is a delightful experience, combining sweetness, tanginess, and creaminess in perfect harmony. Additionally, you can prepare this cake ahead of time, which makes it an ideal choice for stress-free entertaining.

In this article, we’ll explore everything you need to create this masterpiece. We’ll start with the ingredients, step-by-step instructions, and tips for achieving the best results, including storage, substitutions, and presentation suggestions. So, let’s dive into the process of making a cake that looks as incredible as it tastes.

Ingredients

White Cake

• 1 ½ cups milk (at room temperature)
• 9 large egg whites (at room temperature)
• 1 ½ teaspoons vanilla extract
• 1 teaspoon almond extract
• 3 ⅓ cups cake flour (or see substitution note below)
• 2 ⅔ cups granulated sugar
• 2 tablespoons baking powder
• 1 ½ teaspoons salt
• 18 tablespoons unsalted butter (2 ¼ sticks, cubed small and softened)

Raspberry Filling

• 16 ounces frozen or fresh raspberries (thawed if frozen)
• 2 ½ tablespoons cornstarch
• 2 ½ tablespoons lemon juice
• ⅔ cup granulated sugar

White Chocolate Cream Cheese Frosting

• 12 ounces white baking chocolate (chopped small)
• ¼ cup heavy cream
• 2 (8-ounce) packages cream cheese (16 ounces total, at room temperature)
• ½ cup unsalted butter (at room temperature)
• ¼ teaspoon salt (plus more to taste)
• 2 teaspoons vanilla extract
• 7 cups powdered sugar (more or less as needed)

Instructions

Step 1: Make the White Cake

1. Prepare the Pans: Preheat the oven to 350°F (175°C). Line the bottoms of three 9-inch cake pans with parchment paper, and spray the inside of the pans with nonstick cooking spray with flour (or grease and flour the pans).
2. Combine Wet Ingredients: In a large measuring cup or bowl, whisk together the milk, egg whites, vanilla extract, and almond extract. Set aside.
3. Mix Dry Ingredients: In the bowl of an electric mixer fitted with the whisk attachment, mix cake flour, sugar, baking powder, and salt on low speed.
4. Add Butter: With the mixer running, add the butter a few cubes at a time. Increase speed to medium and mix until the mixture resembles coarse crumbs.
5. Incorporate Wet Ingredients: Pour in half of the milk mixture and beat on medium-high until light and fluffy. Stop the mixer, scrape down the bowl, and gradually add the remaining milk mixture. Mix on medium-low briefly; avoid overmixing.
6. Bake the Cakes: Divide batter evenly between the prepared cake pans. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with only a few crumbs attached. Let the cakes rest in the pans for 5 minutes, then turn out onto cooling racks to cool completely, about 1 ½ hours.

Step 2: Prepare the Raspberry Filling

1. Puree the Raspberries: Place raspberries in a food processor and blend until smooth.
2. Strain the Puree: Place a fine mesh sieve over a medium saucepan and pour in the raspberry puree, pressing down to remove the seeds.
3. Thicken the Filling: Add cornstarch, sugar, and lemon juice to the puree, stirring to dissolve. Bring the mixture to a simmer over medium-high heat, stirring constantly, then reduce to medium and cook until thickened. Refrigerate until completely chilled.

Step 3: Make the White Chocolate Cream Cheese Frosting

1. Melt the Chocolate: In a microwave-safe bowl, combine chopped white chocolate and heavy cream. Microwave in 15-second intervals, stirring between each, until smooth. Let cool for 5 minutes.
2. Beat the Butter and Cream Cheese: In a large bowl, beat cream cheese, butter, and salt at medium speed with an electric mixer until very creamy, about 1-2 minutes.
3. Incorporate Chocolate and Sugar: Beat in melted white chocolate and vanilla until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Chill for 30 minutes to help thicken.

Step 4: Assemble the Cake

1. Level the Cakes: Once completely cooled, use a serrated knife to level the tops of each cake layer.
2. Add the First Layer: Place a small dollop of frosting in the center of a cake stand. Place the first cake layer on top, top side up. Pipe a ring of frosting around the edge, spread half of the raspberry filling inside the ring, and top with 1 cup of frosting.
3. Repeat with Remaining Layers: Place the second cake layer on top, top side down. Repeat the filling and frosting layers. Top with the third layer, top side down.
4. Crumb Coat and Frost: Frost a thin layer (crumb coat) around the cake to catch crumbs, then refrigerate for 30 minutes. Frost the entire cake as desired with remaining frosting and garnish with raspberries if desired.

Tips and Tricks

• Ingredient Temperatures: For a light, fluffy cake, make sure your milk, egg whites, and butter are at room temperature.
• Consistency of Filling: The raspberry filling should be thick but spreadable. If it’s too thick, microwave for 10 seconds before spreading.
• Frosting Tips: For a thick, stable frosting, ensure the cream cheese and butter are only slightly softened.
• Storage Tips: The assembled cake can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months.

Substitutions and Variations

• Cake Flour Substitute: If you don’t have cake flour, use 3 cups all-purpose flour mixed with ⅓ cup + 1 tablespoon cornstarch.
• Raspberry Alternatives: Swap raspberry filling with strawberry or blackberry filling for a different flavor profile.
• White Chocolate Substitute: For a milder flavor, use regular cream cheese frosting instead of white chocolate.

Serving Suggestions

This cake is stunning enough to be the centerpiece of any dessert table. Serve it with a side of fresh raspberries and a sprinkle of powdered sugar. Pair each slice with a glass of champagne for a celebratory feel or a hot cup of tea for a cozy touch.

Conclusion

White Cake with Raspberry Filling and White Chocolate Cream Cheese Frosting is a timeless, versatile dessert that appeals to all the senses. Its soft vanilla cake, vibrant raspberry filling, and creamy frosting make each slice an unforgettable treat. Whether you’re baking for a birthday, anniversary, or special family dinner, this cake promises to delight. The combination of fluffy layers and bold flavors will have everyone reaching for seconds, making this recipe one to treasure and share.