White Chocolate Raspberry Cream Cake (Printable)
Layers of vanilla sponge with white chocolate cream and fresh raspberry compote, finished with whipped topping
# What You'll Need:
→ Cake Layers
01 - 2 ½ cups all-purpose flour
02 - 2 ½ tsp baking powder
03 - ½ tsp salt
04 - ¾ cup unsalted butter, room temperature
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 cup whole milk, room temperature
08 - 2 tsp vanilla extract
→ White Chocolate Cream Filling
09 - 8 oz white chocolate, chopped
10 - 1 ½ cups heavy cream, cold
11 - 8 oz cream cheese, softened
12 - ⅓ cup powdered sugar
13 - 1 tsp vanilla extract
→ Raspberry Compote
14 - 2 cups fresh or frozen raspberries
15 - ⅓ cup granulated sugar
16 - 2 tsp lemon juice
17 - 1 tbsp cornstarch mixed with 2 tbsp water
→ Topping
18 - 1 cup heavy cream, cold
19 - 2 tbsp powdered sugar
20 - 1 tsp vanilla extract
21 - Fresh raspberries and white chocolate curls
# How To Make It:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla.
04 - Add flour mixture to butter mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly between prepared pans. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire rack to cool completely.
06 - Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until berries break down, 4-5 minutes. Stir in cornstarch slurry and cook until thickened, about 1 minute. Remove from heat and cool completely.
07 - Melt white chocolate gently over a double boiler or in microwave, stirring occasionally. Let cool slightly. Beat cream cheese and powdered sugar until smooth. Add melted white chocolate and vanilla, beat until combined. Whip heavy cream to soft peaks and fold into white chocolate mixture. Refrigerate until set.
08 - Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
09 - Place one cake layer on serving plate. Spread with half the white chocolate cream, then top with half the raspberry compote. Repeat with second layer. Frost top and sides with whipped cream. Decorate with fresh raspberries and white chocolate curls if desired. Refrigerate at least 1 hour before serving.
# Expert Tips:
01 -
- The white chocolate cream is so silky you might find yourself eating it straight from the bowl
- Raspberries cut through all that richness like a bright, tangy secret weapon
02 -
- Cold ingredients in the cake batter create a curdled mess that still bakes fine but looks alarming. Everything should be at room temperature before you start mixing.
- Overwhipping the white chocolate cream makes it grainy and separate. Fold the whipped cream in gently and stop as soon as its combined.
03 -
- Chill your cake layers in the freezer for 30 minutes before assembling. This firming up prevents them from sliding around while you frost and makes the whole process feel much less precarious.
- Spray your measuring cup with cooking oil before adding sticky ingredients like the cornstarch slurry. Everything slides right out instead of sticking to the sides.