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–+ servings

Raspberry White Chocolate Layer Cake

This raspberry white chocolate cake is so fresh and delicious. It has super soft raspberry cake layers, a soft white chocolate buttercream and is filled with raspberry jam. A perfect spring and summer cake.
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Prep Time 40 minutes
Cook Time 22 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

Ingredients
  

RASPBERRY CAKE

  • 340 g all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 300 g granulated sugar
  • 140 g butter room temperature
  • 4 large eggs room temperature
  • 160 g Greek yogurt room temperature
  • 80 g whole milk
  • 80 g vegetable oil e.g. canola oil
  • 1 ½ teaspoon vanilla extract
  • 200 g frozen raspberries you can also use fresh raspberries

WHITE CHOCOLATE BUTTERCREAM

  • 200 g white chocolate
  • 70 g heavy cream
  • 300 g butter cool room temperature
  • 500 g powdered sugar
  • 2 teaspoon vanilla extract

ASSEMBLING

  • 4 tablespoon raspberry jam
  • Fresh raspberries for decorating optional

Instructions
 

RASPBERRY CAKE

  • Preheat the oven at 170ºC/ 340ºF conventional oven and prepare 3x 20 cm (8 inch) cake pans lined with parchment paper.
  • In a large mixing bowl, sift all-purpose flour, baking powder, baking soda and salt. Then add granulated sugar and mix it together so everything has been combined.
    340 g all-purpose flour, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt, 300 g granulated sugar
  • Then add the butter and with a hand mixer or in a stand mixer, using the paddle attachment, mix it together until the butter has coated the dry ingredient and it looks like a sandy texture.
    140 g butter
  • Then add the eggs, Greek yogurt, milk, oil and vanilla extract and with the electric mixer mix it all together until smooth. Make sure there are no lumps left in the batter.
    4 large eggs, 160 g Greek yogurt, 80 g whole milk, 80 g vegetable oil, 1 ½ teaspoon vanilla extract
  • Divide the batter in the baking pans and top them each with raspberries. Bake them for 22-25 minutes or until a cake tester comes out clean.
    200 g frozen raspberries
  • Let the cakes cool on a wire rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.

WHITE CHOCOLATE BUTTERCREAM

  • For the buttercream, melt the chopped white chocolate and heavy cream together over a double boiler or in the microwave. Let it cool down to room temperature in the fridge (it’s important that it’s not too hot) while making the buttercream.
    200 g white chocolate, 70 g heavy cream
  • Take the butter out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.
    300 g butter, 500 g powdered sugar
  • In your stand mixer, use the paddle attachment, or with a hand mixer, mix the butter for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
  • Add the melted white chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated with the butter.
  • Add the sifted powdered sugar in 3 portions, mixing it on low speed, until each addition is fully incorporated. Scrape down the sides of the bowl, add the vanilla extract, and mix for 1 minute on low/medium speed.
    2 teaspoon vanilla extract

ASSEMBLING

  • Place the first cake layer on your serving dish on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
  • Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add 2 tablespoon of raspberry jam and even it out. Leave the outer edge of the cake free so the raspberry jam doesn’t spill out. Repeat the process for the next cake layer. Add the last cake layer and cover the whole cake in a thin crumb coat.
    4 tablespoon raspberry jam
  • Place it in the fridge for 20 minutes, so it’s easier to cover the whole cake in the remaining buttercream.
  • Add the remaining frosting, and even it out over the cake. Finish it by decorating with fresh raspberries.
    Fresh raspberries for decorating

Nutrition

Carbohydrates: 104gProtein: 8gFat: 46gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 145mgSodium: 523mgPotassium: 173mgFiber: 2gSugar: 79gVitamin A: 1103IUVitamin C: 4mgCalcium: 102mgIron: 2mg
Keyword layer cake, raspberry, white chocolate
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