A White Chocolate Raspberry Layer Cake is a delightful treat that combines the sweetness of white chocolate with the tartness of raspberries. This cake is perfect for celebrations, gatherings, or simply as a special dessert at home. Its rich flavor and stunning appearance make it a standout choice for any occasion. The creamy raspberry buttercream adds an extra layer of indulgence, ensuring this cake will be loved by all.
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of white chocolate and raspberries creates a deliciously balanced taste.
- Beautiful Presentation: This layered cake looks impressive and is sure to wow your guests.
- Versatile Occasion: Ideal for birthdays, weddings, or afternoon tea – it’s perfect for any celebration!
- Simple to Make: With straightforward steps, even novice bakers can enjoy success with this recipe.
- Decadent Texture: The mud cake base is rich and moist, paired perfectly with fluffy raspberry buttercream.
Tools and Preparation
To create your White Chocolate Raspberry Layer Cake, you’ll need some essential tools. Having the right equipment will make the baking process smoother and more enjoyable.
Essential Tools and Equipment
- 8-inch round cake pans
- Medium saucepan
- Electric mixer
- Mixing bowls
- Rubber spatula
- Wire rack
Importance of Each Tool
- 8-inch round cake pans: Perfect size for even baking and easy stacking of layers.
- Electric mixer: Ensures the buttercream is light and fluffy, which is key for texture.
- Mixing bowls: Essential for combining ingredients without mess.
- Rubber spatula: Helps to fold ingredients gently without overmixing.
Ingredients
A delicious white chocolate raspberry mud cake with a creamy raspberry buttercream.
For the Cake
- 230 grams (1 cup / 2 sticks) unsalted butter, chopped
- 300 grams (2 cups) white chocolate
- 200 grams (1 cup) caster sugar or granulated sugar
- 240 ml (1 cup) Original Almond Breeze Milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 350 grams (2 and 1/2 cups) plain flour or all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 100 grams (1 cup) frozen raspberries
For the Buttercream
- 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons full fat or whole milk
- 435 grams (3 and 1/2 cups) icing sugar or powdered sugar, sifted
- 1/2 cup good-quality raspberry jam
For Garnish
- Fresh raspberries, to decorate
How to Make White Chocolate Raspberry Layer Cake
Step 1: Preheat the Oven
Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake pans with baking or parchment paper.
Step 2: Prepare the Cake Batter
In a medium saucepan, add:
– Chopped unsalted butter
– White chocolate
– Caster sugar
– Almond milk
Place on medium heat, stirring until smooth and sugar has dissolved. Set aside for a few minutes to cool slightly.
Step 3: Combine Wet Ingredients
Add:
– Large eggs
– Vanilla extract
to the cooled white chocolate mixture. Stir until combined.
Step 4: Add Dry Ingredients
Add:
– Plain flour
– Baking powder
– Salt
Stir until combined – don’t worry if the batter is a little lumpy. Gently fold through the frozen raspberries.
Step 5: Bake the Cakes
Divide the batter between the two prepared cake tins. Place in the oven for approximately 30–35 minutes or until a skewer inserted in the middle comes out clean. Transfer to a wire rack to cool completely.
Step 6: Make the Raspberry Buttercream
In a large mixing bowl, add room temperature unsalted butter. Beat with an electric mixer until light and fluffy. Add:
– Vanilla extract
Then beat again.
Add:
– One-third icing sugar
– One tablespoon of milk
Beat until smooth and creamy. Repeat this step twice more with remaining icing sugar and milk. Finally, add raspberry jam and beat until smooth.
Step 7: Assemble the Cake
Place one cake layer onto a cake board or stand. Cover its top with raspberry buttercream. Place the second cake layer on top (upside down for a nice flat top). Frost both the top and sides of the cake generously with remaining buttercream. Decorate with fresh raspberries on top.
Enjoy your delightful White Chocolate Raspberry Layer Cake, perfect for sharing with friends and family!
How to Serve White Chocolate Raspberry Layer Cake
Serving a White Chocolate Raspberry Layer Cake is as delightful as making it. This cake is perfect for various occasions, from birthday parties to holiday gatherings. With its rich flavors and beautiful presentation, your guests will love this treat.
Classic Presentation
- Cake Stand Display: Place the cake on a decorative cake stand to showcase its layers and frosting.
- Slice with Care: Use a sharp knife to cut neat slices, ensuring each piece has a balance of cake and buttercream.
Pair with Beverages
- Coffee: Serve alongside freshly brewed coffee for a sweet contrast.
- Tea: A cup of Earl Grey tea enhances the white chocolate flavors beautifully.
Add Fresh Fruits
- Fresh Raspberries: Scatter fresh raspberries around the base for an extra touch of freshness.
- Mint Leaves: Garnish with mint leaves for a pop of color and refreshing flavor.
Create an Elegant Dessert Platter
- Mini Desserts: Serve small portions of other desserts like macarons or chocolate truffles alongside slices of the cake.
- Seasonal Fruits: Include slices of seasonal fruits to complement the cake’s flavors.
How to Perfect White Chocolate Raspberry Layer Cake
To make your White Chocolate Raspberry Layer Cake truly exceptional, keep these tips in mind.
- Bold Temperature Control: Make sure your oven is preheated correctly. An accurate temperature ensures even baking and proper texture.
- Bold Butter Quality: Use high-quality unsalted butter for richer flavor in both the cake and buttercream.
- Bold Sifting Flour: Sift your flour before measuring to avoid dense cake layers. This lightens the batter for fluffier results.
- Bold Cool Completely: Allow the cake layers to cool completely before frosting. This prevents melting the buttercream.
- Bold Taste Test: Always taste your raspberry jam before adding it to ensure it complements your buttercream well.
- Bold Storage Tips: Store leftover cake in an airtight container in the fridge for up to 3 days. Allow it to come to room temperature before serving for optimal flavor.
Best Side Dishes for White Chocolate Raspberry Layer Cake
Enhance your dessert experience by pairing the White Chocolate Raspberry Layer Cake with complementary side dishes. These options create a well-rounded feast that everyone will enjoy.
- Vanilla Ice Cream: The creaminess adds richness that pairs well with the fruity notes of the cake.
- Berry Compote: A warm berry sauce can amplify the raspberry flavor and add moisture.
- Chocolate Sauce: Drizzle chocolate sauce over each slice for a decadent touch.
- Whipped Cream: Light whipped cream provides a fluffy contrast to the dense cake layers.
- Cheese Platter: A selection of mild cheeses balances out the sweetness of the dessert.
- Fruit Salad: A refreshing fruit salad can cleanse the palate between bites of rich cake.
Common Mistakes to Avoid
Making the perfect White Chocolate Raspberry Layer Cake can be tricky. Here are some common mistakes to watch out for:
- Not cooling the mixture: If you add eggs to the hot white chocolate mixture, they may scramble. Always let it cool slightly before mixing.
- Overmixing the batter: Mixing too much can lead to a dense cake. Stir until just combined, leaving some lumps if necessary.
- Ignoring cake pan preparation: If you don’t grease and line your cake pans properly, your cake may stick. Use baking paper and oil generously.
- Skipping the skewer test: Not checking if your cake is done can result in an undercooked center. Insert a skewer into the middle; it should come out clean.
- Using cold butter for frosting: Cold butter won’t whip well for your raspberry buttercream, leading to a lumpy texture. Ensure it’s at room temperature before mixing.
Refrigerator Storage
- Store your White Chocolate Raspberry Layer Cake in an airtight container in the refrigerator.
- It will last up to 5 days while maintaining its flavor and freshness.
Freezing White Chocolate Raspberry Layer Cake
- You can freeze layers of the cake individually wrapped in plastic wrap and aluminum foil.
- The cake will keep in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before bringing it back to room temperature.
Reheating White Chocolate Raspberry Layer Cake
- Oven: Preheat to 160°C (320°F). Cover with foil and heat for about 10-15 minutes until warm.
- Microwave: Use low power settings and heat slices for about 10-15 seconds at a time, checking regularly.
- Stovetop: Place a slice in a pan over low heat, covering it with a lid for a few minutes until warmed through.
Frequently Asked Questions
Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries in your White Chocolate Raspberry Layer Cake. However, frozen raspberries tend to be less expensive and are easier to mix into the batter without breaking apart.
How do I make my White Chocolate Raspberry Layer Cake more chocolatey?
To enhance the chocolate flavor, consider adding cocoa powder or using dark chocolate instead of white chocolate. This can create a delicious contrast with the raspberries.
Can I customize this White Chocolate Raspberry Layer Cake recipe?
Absolutely! You can add different fruits like strawberries or blueberries or try using various flavored extracts like almond or lemon for unique twists.
How long does it take to bake the White Chocolate Raspberry Layer Cake?
The total baking time is approximately 30-35 minutes at 180°C (350°F). Always check with a skewer to ensure it’s fully baked.
Final Thoughts
This White Chocolate Raspberry Layer Cake is not only visually stunning but also bursting with flavor. Its rich layers of white chocolate paired with tart raspberries create an irresistible dessert perfect for any occasion. Feel free to customize it by adding different berries or flavors to suit your taste buds. We encourage you to give this recipe a try—it’s sure to impress family and friends!
White Chocolate Raspberry Layer Cake
Indulge in the decadent delight of White Chocolate Raspberry Layer Cake, a stunning dessert that perfectly balances the rich sweetness of white chocolate with the tartness of fresh raspberries. This beautiful layered cake is ideal for any occasion, from birthdays to celebrations, and will impress your guests with its striking appearance and luscious flavors. The creamy raspberry buttercream adds an extra layer of indulgence, making every bite a true treat. Easy to make, even novice bakers can achieve success with this recipe, ensuring you can share this delightful dessert with friends and family.
- Total Time: 55 minutes
- Yield: Serves approximately 12 slices 1x
Ingredients
- 230 grams unsalted butter
- 300 grams white chocolate
- 200 grams caster sugar
- 240 ml almond milk
- 2 large eggs
- 350 grams plain flour
- 2 teaspoons baking powder
- 100 grams frozen raspberries
- For buttercream: 230 grams unsalted butter, icing sugar, raspberry jam
Instructions
- Preheat oven to 180°C (350°F). Grease and line two 8-inch round cake pans.
- In a saucepan over medium heat, melt together unsalted butter, white chocolate, caster sugar, and almond milk until smooth. Cool slightly.
- Whisk in eggs and vanilla extract until combined.
- Fold in sifted flour, baking powder, salt, and gently mix through frozen raspberries.
- Divide batter between prepared pans and bake for 30-35 minutes or until a skewer comes out clean. Cool completely on wire racks.
- For buttercream, beat room temperature butter until fluffy. Gradually add icing sugar and milk until smooth; mix in raspberry jam.
- Assemble by layering cake with raspberry buttercream in between and frost the top and sides.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 38g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Use high-quality ingredients for the best flavor. Allow cake layers to cool completely before frosting. Experiment with different fruits for varied flavors.
