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White Chocolate Raspberry Cake

My White Chocolate Raspberry Cake is 4 layers of raspberry cake, filled with raspberry filling and frosted with a whipped white chocolate raspberry ganache. It’s light, heavenly and homemade! 

When my Strawberry Cake From Scratch came out so well I wondered if I could get the same result with raspberries. I replaced the strawberries with raspberries and voila, White Chocolate Raspberry Cake was born!

White Chocolate Raspberry Cake

Reverse Creaming

This recipe uses the reverse creaming method (combining the dry ingredients first, then adding the wet) as opposed to the traditional creaming method (creaming butter and sugar together). Reverse creaming is perfect for layer cakes, coffee cakes with heavy toppings and filled cupcakes, because it creates a sturdy cake with a fine crumb and even rise. You’ll notice your cakes won’t create much of a cake dome as it bakes, as it does with the traditional creaming method. 

White Chocolate Raspberry Cake

Raspberry Filling

For even more raspberry flavor, I added a raspberry filling between each cake layer. This recipe needs about 2 hours to firm up so plan accordingly. What’s great about this filling is that it firms up so nicely, you won’t have to use an icing dam to keep the filling from spilling out of the sides of the cake. 

White Chocolate Raspberry Cake

Whipped White Chocolate Raspberry Ganache

It’s been awhile since I’ve used a whipped ganache for frosting my cakes, but it’s about time I brought it back in to my repertoire. What I love about this Whipped White Chocolate Raspberry Ganache is that it’s easy to make and tastes high class! But plan accordingly, it needs to chill for at least 6 hours before whipping and using. Be careful not to over mix or the ganache will turn grainy. 

Use high quality white chocolate. Check the ingredients label to be sure. It must have “cocoa butter” on the label and say “chocolate” on the packaging. If it says “white chips” or “white confection” it means it’s made mostly with palm oil.

White Chocolate Raspberry Cake

Plan It Out

  • Day 1: Prepare the filling and store in the refrigerator for up to 2 days. Give the filling a stir to loosen it up before using.
  • Day 2: Bake the raspberry cake layers. Wrap in plastic wrap and store in an air tight cake container at room temperature.
  • Day 3: First thing in the morning, prepare the ganache and let chill in the refrigerator for at least 6 hours before whipping. Decorate cake and serve. 

White Chocolate Raspberry Cake

White Chocolate Raspberry Cake Storage

Assembled cake can be store in an air tight cake container in the refrigerator for up to 2 days. Bring to room temperature before serving, about 2 hours.

Raspberry filling can be prepared up to 3 days in advance and stored in the refrigerator.

Raspberry cake layers can be made up to 3 days in advance and store in plastic wrap in an air tight cake container at room temperature.

Whipped ganache should be prepared right before serving.

White Chocolate Raspberry Cake

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White Chocolate Raspberry Cake

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Adapted from The Perfect Cake by America’s Test Kitchen


White Chocolate Raspberry Cake

White Chocolate Raspberry Cake

Yield: 12
Prep Time: 1 hour 45 minutes
Cook Time: 35 minutes
Total Time: 2 hours 20 minutes

Four layers of homemade raspberry cake, filled with raspberry filling and frosted with a whipped white chocolate raspberry ganache.

Ingredients

SPECIAL TOOLS

RASPBERRY CAKE

  • 10 ounces frozen whole raspberries
  • ¾ cup whole milk
  • 6 large egg whites
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (9 ounces) cake flour
  • 1 ¾ cups (12 ¼ ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 12 tablespoons unsalted butter, cut into 12 pieces and at room temperature

RASPBERRY FILLING

  • 24 ounces frozen raspberries, thawed
  • ½ cup (3.52 ounces) granulated sugar
  • 6 tablespoons cornstarch, mixed with 6 tablespoons cold water
  • Fresh lemon juice, to taste

WHIPPED WHITE CHOCOLATE RASPBERRY GANACHE

  • 12 ounces high quality white chocolate, finely chopped
  • 2 cups (16 ounces) heavy cream
  • 2 tablespoons Chambord or other raspberry liqueur

GARNISH

  • Fresh raspberries

Instructions

RASPBERRY CAKE

  1. Adjust an oven rack to the middle position and heat oven to 350 degrees. Spray 2 8-inch round cake pans with nonstick baking spray and set aside.
  2. Microwave raspberries in a microwavable bowl, covered, until raspberries have softened and are juicy, about 5 minutes. Place raspberries in a fine mesh strainer set over a small saucepan and press with a rubber spatula to extract as much juice from the raspberries as possible. Discard raspberry solids. Over medium-high heat, bring the strained raspberry juice to a boil, stirring occasionally until the juice turns into a syrup and measures about ¼ cup, about 6 to 8 minutes. Remove from the heat and stir in the milk. Transfer milk mixture to a clean 4 cup liquid measuring cup and whisk in the egg whites and vanilla extract until combined. Mixture will look curdled.
  3. In the bowl of a stand mixer with the paddle attachment attached, mix the flour, sugar, baking powder and salt on low speed until combined. Add butter one piece at a time and mix until pea-sized pieces remain, about 1 minute. Add half of the milk mixture and increase the speed to medium-high and beat until light and fluffy, about 1 minute. Reduce the mixer speed to low and add in the remaining milk mixture and beat until combined, about 30 seconds. Give the batter a few stirs by hand.
  4. Divide the batter between the prepared cake pans and smooth the tops out with a rubber spatula. Give the pans a few light taps on the counter to settle the batter and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 30 to 35 minutes, rotating pans halfway through baking.
  5. Let cakes cool in their pans for 10 minutes on wire racks, and then invert on to racks to cool completely, about 2 hours.

RASPBERRY FILLING

  1. Place thawed raspberries in a blender or food processor and puree until smooth. Over a bowl pour raspberry puree over a strainer to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the strainer.
  2. Place raspberry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice. Chill for about 2-3 hours in the refrigerator until ready to use.

WHIPPED WHITE CHOCOLATE RASPBERRY GANACHE

  1. Place white chocolate in the bowl of a stand mixer and set aside.
  2. In a small saucepan, over medium heat, bring the heavy cream to a gentle boil. Pour the hot cream over the white chocolate and let sit for 1 minute. With a hand whisk, whisk the mixture until smooth and stir in Chambord, and cover with plastic wrap and chill in the refrigerator for at least 6 hours, or overnight.
  3. With the whisk attachment attached to your stand mixer, on medium-high speed, beat the ganache until the whisk beings to leave trails, about 1 minute. It should be the consistency of whipped cream. Do not over whip or the ganache will become grainy.

ASSEMBLE

  1. Cut each cake in half horizontally, creating 4 even layers of cake. Place one of the bottom cake layers on a cake platter and spread about 3/4 cup filling over top, leaving about ½-inch from the edge free of filling. Repeat this process with the remaining cake layers, reserving the other bottom layer of cake for the top. The last layer of cake should be bottom side up.
  2. Starting with a large amount of ganache on the cake, spread over the top and sides of the cake, removing excess ganache as needed. Save the excess ganache for decorating. Fit a piping bag with a Wilton #1M piping tip and fill piping bag with the remaining ganache. Pipe 8 stars evenly around the edges of the cake. Place one fresh raspberry on top of each star. If you still have ganache in your piping bag you can use it to decorate the bottom edges.

Notes

Storage:

Assembled cake can be store in an air tight cake container in the refrigerator for up to 2 days. Bring to room temperature before serving, about 2 hours.

Raspberry filling can be prepared up to 3 days in advance and stored in the refrigerator.

Raspberry cake layers can be made up to 3 days in advance and store in plastic wrap in an air tight cake container at room temperature.

Whipped ganache should be prepared right before serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 473Total Fat: 25gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 52mgSodium: 433mgCarbohydrates: 54gFiber: 3gSugar: 27gProtein: 7g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

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Sean c

Thursday 24th of September 2020

You say 10 oz of raspberries (2 cups) for cake. But 2 cups for 24oz raspberries (2 cups) for the filling. Its confusing because how can both of those be 2 cups?

Mary

Friday 25th of September 2020

Yes that is confusing. Sorry about that. I've updated the recipe. Thanks for calling it to my attention.

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