White Chocolate Raspberry Cream Cake (Printable Version)
Moist vanilla sponge layers with creamy white chocolate filling and tangy raspberry compote, topped with whipped cream and fresh berries.
# What You’ll Need:
→ Cake Layers
01 - 2 ½ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ teaspoon salt
04 - ¾ cup unsalted butter, room temperature
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 cup whole milk, room temperature
08 - 2 teaspoons vanilla extract
→ White Chocolate Cream Filling
09 - 8 oz white chocolate, chopped
10 - 1 ½ cups heavy cream, cold
11 - 8 oz cream cheese, softened
12 - ⅓ cup powdered sugar
13 - 1 teaspoon vanilla extract
→ Raspberry Compote
14 - 2 cups fresh or frozen raspberries
15 - ⅓ cup granulated sugar
16 - 2 teaspoons lemon juice
17 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Topping
18 - 1 cup heavy cream, cold
19 - 2 tablespoons powdered sugar
20 - 1 teaspoon vanilla extract
21 - Fresh raspberries and white chocolate curls (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl until well combined.
03 - Beat butter and granulated sugar in a large bowl until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - Add flour mixture to butter mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly between prepared pans. Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean. Cool completely in pans before removing.
06 - Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until berries break down, 4-5 minutes. Stir in cornstarch slurry and cook until thickened, about 1 minute. Cool completely.
07 - Melt white chocolate gently over a double boiler or in microwave, stirring frequently. Let cool slightly. Beat cream cheese and powdered sugar until smooth. Add melted white chocolate and vanilla, beating to combine. Whip heavy cream to soft peaks and fold into white chocolate mixture. Chill until set.
08 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
09 - Place one cooled cake layer on a serving plate. Spread with half the white chocolate cream, then top with half the raspberry compote. Repeat with second layer.
10 - Spread whipped cream over top and sides of cake. Decorate with fresh raspberries and white chocolate curls if desired. Refrigerate at least 1 hour before serving.
# Top Tips:
01 -
- The combination of tangy raspberry cutting through sweet white chocolate creates that perfect dessert balance we all chase
- This cake actually tastes better after chilling overnight, making it your secret weapon for stress free entertaining
02 -
- White chocolate burns faster than you think, so melt it in 20 second bursts, stirring between each
- Completely cooled cake layers prevent the filling from melting and sliding off
03 -
- Chill your mixing bowl and beaters for 10 minutes before whipping cream for maximum volume
- Level your cake layers with a serrated knife if they domed, preventing a wobbly tower