I’m in love with this White Chocolate Raspberry Drip Cake! Let me tell you why.

1. The white chocolate raspberry cake layers literally melt in your mouth.
2. Raspberry is my favorite berry and this cake is full of raspberry flavor.
3. It is filled with my favorite raspberry filling.
4. The frosting is super easy to make.
5. That white chocolate drip though!

Why I Prefer The Reverse Creaming Method

• It creates a cake crumb that is tender, sturdy and ultra fine.
• During reverse creaming the butter coats the flour particles, minimizing gluten development for a tender and fine crumb.
• Since the butter isn’t beaten with the sugar, less air gets incorporated into the batter which creates a sturdier cake with less rise.
• Reverse creaming also produces a flat top. No cake domes when using this method.

Check out the images below to see the process of reverse creaming

Cake Ingredients

• Cake flour: cake flour has a lower protein content than all-purpose flour, which produces delicate and fine crumbed cakes like this one.
• Baking powder: leavens the cake.
• Granulated sugar: flavors the cake batter and incorporates and dissolves easily into the cake batter.
• Salt: helps enhance flavor.
• Eggs: bind, thicken, emulsify and leavens.
• Raspberry emulsion: enhances the cake flavor. Bakers Tip: Strawberry extract can be used as a substitute in equal parts.
• Buttermilk: adds a tangy flavor, as well as tenderizes and creates a fluffy crumb. Bakers Tip: Sour cream or yogurt can be substituted for buttermilk. Both are acidic and produce similar results.
• Unsalted butter: is rich in flavor and also helps determine the cakes crumb. Fat coats the flour stopping their ability to form too much gluten. Bakers Tip: Always use unsalted butter since different brands of butter have different amounts of salt in them.
• Melted white chocolate: adds flavor to the white chocolate raspberry cake layers.

How To Make Raspberry Filling

My raspberry filling is super easy to make and easy to make substitutions to. Simply switch out frozen raspberries for any frozen fruit of your choice and proceed with the recipe as written.

How To Make White Chocolate Raspberry Buttercream

1. Heat cream in a microwave safe bowl for 1 minute. Pour hot cream over the white chocolate chips and stir until smooth and combined. Heat the mixture for another 20 to 30 seconds in 10 second intervals if needed. Set aside to cool slightly.
2. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on medium-high speed for 5 minutes, scraping down the sides of the bowl as needed.
3. Reduce the mixer speed to medium and gradually add the melted white chocolate and mix until smooth and combined, about 30 seconds. Scrape down the sides of the bowl as needed. 
4. Remove the mixer bowl from the mixer stand and place a sieve on top. Pour the powdered sugar over the sieve and with a spoon, stir the powdered sugar until it is all in the mixer bowl. This method helps reduce the powdered sugar cloud. Place the mixer bowl back on the stand.
5. Reduce the mixer speed to low, and mix until smooth and combined. Add raspberry emulsion and salt and stir to combine.
6. Increase the mixer speed to medium-high and beat for 3 to 5 minutes until the buttercream is smooth and light in color. Scrape down the sides of the bowl as needed.

Cake Assembly

1. Place a nonslip mat on top of a cake turntable and place a cake board on top.
2. Center the first cake layer on top of the cake board, making sure there’s even spacing from all around the edges. 
3. Fit a piping bag with a round piping tip or coupler and fill the piping bag with about 1 1/2 cup buttercream.
4. Pipe a buttercream dam around the outer edge of the cake.
5. Fill the center with half of the filling and spread out in an even layer with a small offset cake spatula.
6. Place the second cake layer on top and gently press to adhere to the bottom cake layer. 
7. Pipe a buttercream dam around the outer edge and spread the remaining filling out in an even layer until it reaches the buttercream dam.
8. Add the third and final cake layer (bottom side up) on top and gently press to adhere.
9. Apply a thin layer of buttercream over the top and sides of the cake, creating a crumb coat.
10. Chill the crumb coated cake in the refrigerator for 30 minutes.

How To Crumb Coat

• Place a medium dollop of buttercream on top of the cake. 
• Using a small offset spatula, start spreading the buttercream out. 
• Continue to spread buttercream on the sides of the cake. The buttercream does not have to be perfectly smooth. 
• Refrigerate the cake uncovered for at least 15 minutes to set before adding the final coat of buttercream.

Frosting The Cake

I’ve decorated a few of my most recent cakes with the ombre effect, such as my Raspberry Wine Layer Cake, which takes me back to my early days of cake decorating. The method that I use to create the ombre effect is an easy way to apply frosting to a cake as well. 

After I apply the buttercream I take a cake scraper and scrape the sides of the cake to create a smooth finish.

White Chocolate Drip

I know I’m in the minority when I say I prefer white chocolate melts for my white chocolate drip. But I’ve never been a huge fan of white chocolate on it’s own. And I actually prefer the flavor of white chocolate melts versus real white chocolate. However, when I’m working with dark chocolate I will always choose the real deal for my chocolate drip.

Why I Prefer White Chocolate Melts:

• I prefer the flavor over real white chocolate.
• It’s easier to work with.
• Real white chocolate will have a yellow tint to it that you would have to color white with food coloring. White chocolate melts are already white so no coloring is necessary.

Having said that, you can use real white chocolate in place of candy melts in this recipe, just be sure to keep a close eye on it while it’s melting in the microwave. White chocolate can burn quickly.

Tips For Achieving Perfect Chocolate Drips

• Chill your cake before adding the drips. The chilled cake will help slow down the drips, giving you more control.
• Make sure the chocolate is the right temperature. It should be fluid but not warm.
• Find the spot on your cake that will be the back and run a test drip on it. If the drip slips off the cake it’s too hot. If the drips clump, it’s too cold.
• For more controlled drips, use a spoon or a squeeze bottle and add the drips to the sides of the cake first. I prefer using a spoon for my drips.
• Once you have your side drips done, gently pour the remaining chocolate on the top and spread out until it meets the edges. Reheat the chocolate if needed.

Cake Decorating Tools

•  8-inch round cake board
• Cake turntable
• Piping bags
• Couplers
• Small offset cake spatula
• 8-inch round acrylic disc
• Cake scraper
• Ateco piping tip #828

White Chocolate Raspberry Drip Cake Baking Schedule

Cake Storage

• Raspberry filling can be made up to 5 days in advance.
• Cake layers can be made up to 3 days in advance.
• Assembled cake can be stored in an airtight cake container for up to 3 days in the refrigerator. Bring to room temperature before serving.

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