Description
A delightful cake combining rich white chocolate with tart raspberries, perfect for any celebration.
Ingredients
Scale
- 1 x recipe for Raspberry Cake Filling
- 1 ¾ cups (250g) all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons (84g) unsalted butter, softened
- 2 tablespoons (30ml) sunflower oil
- 1 â…“ cups (265g) granulated sugar
- 1 ½ teaspoons (7ml) pure vanilla extract
- 1 large egg, room temperature
- 2 large egg whites, room temperature
- ½ cup (120ml) full-fat sour cream
- ½ cup (120ml) whole milk
- 1 ¼ cups (150g) fresh raspberries
- Chopped white chocolate (about 8 oz / 225g)
- 1 cup heavy cream, divided (½ cup for melting, remaining for whipping)
- 1 vanilla bean, seeds scraped (plus pod for infusion)
- 1 ½ teaspoons vanilla extract
Instructions
- Prepare the Raspberry Filling: Make the raspberry filling according to your chosen recipe and chill in the refrigerator for at least 30 minutes.
- Preheat Your Oven: Preheat your oven to 350°F (175°C) and line the bottoms of two 8-inch round cake pans with parchment paper.
- Mix Dry Ingredients: Sift together the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream Your Butter and Sugar: Beat the butter, sunflower oil, sugar, and vanilla extract on high until the mixture is pale and fluffy.
- Add the Wet Ingredients: Beat in the egg, followed by the egg whites and sour cream until smooth.
- Combine Wet and Dry Ingredients: Gradually mix half of the flour mixture, then half of the milk, repeating with the remaining ingredients.
- Fold in Raspberries: Gently fold the raspberries into the batter, taking care not to crush them.
- Bake Your Cakes: Divide the batter evenly between the prepared pans and bake for 25-30 minutes until a skewer comes out clean.
- Cool Your Cakes: Cool the cakes in the pans for 20-30 minutes before transferring them to wire racks to cool completely.
- Prepare the Ganache: Heat ½ cup of cream with vanilla bean seeds until simmering, pour over chopped white chocolate, let sit, then whisk until smooth.
- Make the Frosting: Refrigerate the ganache until cold, then beat with vanilla extract until thick and fluffy.
- Layer Your Cake: Place one layer on a serving plate, pipe frosting around the edge, spread raspberry filling in the center, and place the second layer on top.
- Frost the Cake: Frost the entire cake with the remaining frosting and garnish with additional raspberry filling and fresh raspberries.
Notes
Use room temperature ingredients for better mixing. Sifting dry ingredients is crucial for a light cake texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 32g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg