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