White Chocolate Raspberry Layer Cake

A White Chocolate Raspberry Layer Cake is a delightful dessert that combines the rich sweetness of white chocolate with the tartness of fresh raspberries. Perfect for celebrations, this cake stands out with its beautiful layers and creamy buttercream. Whether you’re hosting a birthday party or simply indulging in a sweet treat at home, this cake will impress everyone with its flavor and elegance.

Why You’ll Love This Recipe

• Decadent Flavor: The combination of white chocolate and raspberries creates a unique taste that pleases every palate.
• Stunning Presentation: With its layered design and fresh raspberry garnish, this cake is as beautiful as it is delicious.
• Versatile for Occasions: Ideal for birthdays, weddings, or any special gathering, making it a crowd-pleaser.
• Easy to Follow Instructions: The straightforward steps ensure that even novice bakers can create this stunning cake.
• Creamy Buttercream Finish: The raspberry buttercream adds an extra layer of flavor and smoothness that enhances the overall experience.

Tools and Preparation

Before diving into the baking process, gather your tools to ensure a smooth experience. Having everything ready will make following the recipe much easier.

Essential Tools and Equipment

• Round cake pans
• Mixing bowls
• Electric mixer
• Spatula
• Measuring cups and spoons

Importance of Each Tool

• Round cake pans: These ensure even baking and help achieve perfectly shaped layers for stacking.
• Electric mixer: Saves time and effort when beating butter and mixing ingredients for a fluffy texture.
• Spatula: Ideal for folding in ingredients gently without deflating the batter.

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 Raspberry 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

To Decorate

• Fresh raspberries

How to Make White Chocolate Raspberry Layer Cake

Step 1: Preheat the Oven

Preheat your 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 Batter

In a medium saucepan:
1. Add the chopped butter, white chocolate, sugar, and almond milk.
2. Place on medium heat, stirring until smooth and the sugar has dissolved. Set aside for a few minutes to cool slightly.

Step 3: Combine Ingredients

Once cooled:
1. Add eggs and vanilla to the white chocolate mixture; stir until combined.
2. Add flour, baking powder, and salt; mix until just combined—don’t worry if slightly lumpy.
3. Gently fold in frozen raspberries.

Step 4: Bake

Divide the batter between the two prepared cake tins:
1. Bake in the preheated oven for approximately 30-35 minutes.
2. Check doneness by inserting a skewer into the middle; it should come out clean.
3. Transfer cakes to a wire rack to cool completely.

Step 5: Make Raspberry Buttercream

In a large mixing bowl:
1. Beat softened butter with an electric mixer until light and fluffy.
2. Add vanilla extract; beat again until well mixed.
3. Gradually add icing sugar in thirds along with one tablespoon of milk each time; beat until smooth after each addition.
4. Finally, add raspberry jam; mix until creamy.

Step 6: Assemble Your Cake

To assemble:
1. Place one cooled cake layer onto a cake board or stand.
2. Spread raspberry buttercream on top before adding the second layer upside down for a flat surface.
3. Frost the top and sides of the entire cake with remaining raspberry buttercream.
4. Decorate with fresh raspberries on top.

Enjoy your homemade White Chocolate Raspberry Layer Cake, perfect for any celebration!

How to Serve White Chocolate Raspberry Layer Cake

Serving your White Chocolate Raspberry Layer Cake can enhance its delightful flavors and impress your guests. Here are some creative serving suggestions to elevate your dessert experience.

For a Festive Occasion

• Garnish with Fresh Fruits: Top the cake with fresh raspberries, strawberries, or edible flowers for a vibrant look.
• Serve with Whipped Cream: A dollop of whipped cream adds a light and airy texture that complements the richness of the cake.

With a Cup of Coffee or Tea

• Pair with Espresso: The strong flavor of espresso balances the sweetness of the cake perfectly.
• Enjoy with Herbal Tea: A calming chamomile or mint tea makes for a soothing combination.

For an Elegant Dessert Platter

• Cut into Small Squares: Serve bite-sized squares on a platter, ideal for gatherings or parties.
• Accompany with Ice Cream: Serve slices alongside vanilla or raspberry sorbet for a refreshing treat.

How to Perfect White Chocolate Raspberry Layer Cake

Achieving the perfect White Chocolate Raspberry Layer Cake involves attention to detail. Here are some tips to ensure your cake turns out beautifully every time.

• Use Quality Ingredients: Opt for high-quality white chocolate and fresh raspberries to enhance flavor.
• Measure Accurately: Be precise with your measurements for flour and sugar to achieve the right cake texture.
• Don’t Overmix Batter: Gently fold in the raspberries to keep the batter light and airy.
• Cool Completely Before Frosting: Ensure each cake layer is completely cooled before applying frosting to prevent melting.

Best Side Dishes for White Chocolate Raspberry Layer Cake

Pairing side dishes with your delicious White Chocolate Raspberry Layer Cake can create a well-rounded dessert experience. Here are some delightful options:

1. Citrus Salad: A refreshing salad of oranges, grapefruits, and mint brightens up the dessert table.
2. Chocolate-Dipped Strawberries: These sweet bites complement the white chocolate while adding a touch of elegance.
3. Vanilla Pudding: A creamy vanilla pudding offers a smooth texture that pairs nicely with the rich cake.
4. Roasted Nuts: A mix of roasted almonds or hazelnuts provides a crunchy contrast to the soft cake.
5. Berry Compote: A warm berry compote can be drizzled over each slice for added flavor and color.
6. Tea Cookies: Light, buttery cookies make a lovely addition alongside your layered cake during afternoon tea gatherings.

Common Mistakes to Avoid

Baking a White Chocolate Raspberry Layer Cake can be tricky. Here are common mistakes to avoid for the best results.

• Bold mixing: Overmixing the batter can lead to a dense cake. Mix just until combined for a light texture.
• Bold baking time: Not checking the cake during the last few minutes can result in overbaking. Start checking at 30 minutes using a skewer.
• Bold temperature: Using ingredients that are too cold can affect the batter consistency. Always bring butter and eggs to room temperature before mixing.
• Bold substitutions: Replacing key ingredients without understanding their role can ruin the cake. Stick to the specified ingredients for best results.
• Bold frosting application: Applying too much frosting can make the cake overly sweet. Use just enough to complement, not overwhelm, the flavors.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cake in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing White Chocolate Raspberry Layer Cake

• Wrap individual slices or whole layers in plastic wrap and then foil.
• It can be frozen for up to 3 months.

Reheating White Chocolate Raspberry Layer Cake

• Bold oven: Preheat your oven to 175°C (350°F) and heat for about 10-15 minutes until warm.
• Bold microwave: Place a slice on a microwave-safe plate and heat for 15-20 seconds, checking frequently.
• Bold stovetop: Use a skillet over low heat, cover, and warm for about 5 minutes.

Frequently Asked Questions

If you have questions about making this cake, here are some answers!

What is the best way to store White Chocolate Raspberry Layer Cake?

Store it in an airtight container in the refrigerator for up to 5 days or freeze it for longer storage.

Can I customize my White Chocolate Raspberry Layer Cake?

Absolutely! You can swap out raspberries for other fruits like strawberries or blueberries, or add nuts for extra crunch.

How do I prevent my cake from being too sweet?

Use less frosting than suggested, and balance with tangy berries to cut sweetness.

What should I serve with White Chocolate Raspberry Layer Cake?

Pair it with whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience.

Can I make this cake ahead of time?

Yes! You can bake and frost it a day in advance; just keep it refrigerated until serving.

Final Thoughts

This White Chocolate Raspberry Layer Cake is not only delicious but also versatile! Its rich flavors make it perfect for any occasion. Feel free to customize it with your favorite fruits or add unique garnishes. Enjoy baking this delightful treat!

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White Chocolate Raspberry Layer Cake

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• Author: Dian
• Total Time: 55 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Indulge in the exquisite delight of White Chocolate Raspberry Layer Cake, a decadent dessert that beautifully balances the sweetness of white chocolate with the tartness of fresh raspberries. This stunning layered cake is perfect for any celebration, from birthdays to elegant gatherings, and it’s sure to impress your guests with both its flavor and presentation. Topped with a creamy raspberry buttercream and adorned with fresh berries, this cake is not only a feast for the taste buds but also a visual delight.

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Ingredients

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• 230 grams unsalted butter
• 300 grams white chocolate
• 200 grams caster sugar
• 240 ml Original Almond Breeze Milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 350 grams plain flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 100 grams frozen raspberries
• For Raspberry Buttercream: 230 grams unsalted butter, 1 teaspoon vanilla extract, 2 tablespoons whole milk, 435 grams icing sugar, ½ cup raspberry jam

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Instructions

1. Preheat oven to 180°C (350°F) and grease two 8-inch round cake pans.
2. In a saucepan, melt together butter, white chocolate, sugar, and almond milk over medium heat until smooth. Let cool slightly.
3. Stir in eggs and vanilla; mix well. Add flour, baking powder, and salt until just combined. Gently fold in frozen raspberries.
4. Divide batter between pans and bake for 30-35 minutes or until a skewer comes out clean. Cool completely on a wire rack.
5. To make buttercream, beat softened butter until fluffy. Gradually add icing sugar and milk, then mix in raspberry jam until creamy.
6. Assemble the cake by layering frosting between cake layers and covering the entire cake with remaining buttercream.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 360
• Sugar: 38g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg