White Chocolate Raspberry Cake: A Luxurious Celebration Dessert
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1/2 cup white chocolate, melted
For the Raspberry Filling:
1 1/2 cups fresh or frozen raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon water
For the White Chocolate Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup heavy cream
1/2 cup white chocolate, melted and slightly cooled
1 teaspoon vanilla extract
For Decoration:
Fresh raspberries
Edible raspberry swirls (made with leftover filling)
Powdered sugar
Instructions:
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth, then fold in the melted white chocolate.
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the raspberry filling, combine the raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the raspberries break down. Stir in the cornstarch mixture and cook until thickened. Remove from heat and let cool.
For the frosting, beat the butter in a mixing bowl until smooth. Gradually add the powdered sugar, alternating with the heavy cream. Beat in the melted white chocolate and vanilla extract until fluffy.
To assemble, place one cake layer on a serving plate. Spread a thin layer of frosting, followed by a layer of raspberry filling. Repeat with the second cake layer. Place the third cake layer on top and frost the entire cake.
Decoration Tips:
Pipe swirls of frosting around the top of the cake using a piping bag with a star tip. Top each swirl with a fresh raspberry.
Use a fine brush or piping bag to add raspberry filling swirls around the sides of the cake for a decorative touch.
Lightly dust the top of the cake with powdered sugar for a refined finish.
Arrange the cake on a white cake stand to enhance the vibrant colors.
For an extra touch, sprinkle edible glitter over the frosting for a subtle shimmer.
