White Chocolate Raspberry Cake With Perfect Flavour Combination

White Chocolate Raspberry Cake With Perfect Flavour Combination

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White Chocolate Raspberry Cake With Perfect Flavour Combination

This truly is a delicious flavour combination, and the fresh berries make it so perfect for summer! To make this white chocolate cake, I modified the recipe from my White Chocolate Candy Cane Cake. Technically the ratio of sugar in this recipe is too high, because the white chocolate also has sugar in it. I didn’t find it overly sweet though, and I loved the texture, so I’m leaving the recipe as-is. Note that the cake will bake up with a darker golden crust due to the extra sugar. If you like, you can reduce the granulated sugar in the recipe to 1 1/2 cups instead.

I used raspberry jam between the layers along with fresh raspberries for an extra hit, but you can leave the jam out if you like. I used store-bought seeded jam (I like the seeds), but you can use any you like, or even homemade if you prefer!

The decorating style of this White Chocolate Raspberry Cake is very simple. I kept the sides semi-naked and did a design on top similar to my Lemon Elderflower Cake. I piled some fresh raspberries on top, and added some thyme sprigs for a pop of green.

Tips for making this White Chocolate Cake with Raspberries

  • The ratio of sugar in this recipe is high due to the addition of the white chocolate. This will give a darker crust. I did not find it overly sweet, but you can reduce the sugar to 1 1/2 cups instead.
  • Try to use the best quality white chocolate you can find. White chocolate chips will do, but the flavour will be better with good quality white chocolate.
  • If you don’t like raspberries, this white chocolate cake would be just as delicious with blueberries, blackberries, or strawberries.
  • Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
  • To help ensure your cake layers bake up nice and flat, check out my Flat Top Cakes post!

White Chocolate Raspberry Cake

This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate swiss meringue buttercream, fresh raspberries, and raspberry jam. A perfect flavour combination!

  • Prep Time 2 hours
  • Cook Time 40 minutes
  • Total Time 2 hours 40 minutes
  • Servings 16
  • Calories 809kcal

Ingredients

White Chocolate Cake:

White Chocolate Swiss Meringue Buttercream:

Assembly:

  • 500 g fresh raspberries divided
  • 6 Tbsp raspberry jam seeded or seedless (optional)

US Customary – Metric

Instructions

White Chocolate Cake:

  • Heat milk and chocolate until melted and combined, cool to room temperature.*
  • Preheat oven to 350F. Grease and flour three 8″ cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and milk mixture, beginning and ending with flour (4 additions of flour and 3 of milk). Fully incorporating after each addition.
  • Bake for approx. 40mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.

White Chocolate Swiss Meringue Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
  • Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
  • Add white chocolate and whip until smooth.

Assembly:

  • Reserve 1/3rd of the prettiest raspberries (160g) for the top of the cake. Very roughly chop remaining 2/3rds of the raspberries (330g). I basically just made sure each was cut in half.
  • Place one layer of cake on a cake stand or serving plate. Spread approx. 3 Tbsp of raspberry jam evenly across the layer, right to the edges. Top with 1 cup of buttercream and spread evenly. Press half of the chopped raspberries evenly into the frosting. Repeat with next layer.
  • Top with final layer of cake and crumb coat. Add 1 cup of buttercream to the very top and smooth until it hangs over the sides. Use an icing smoother to smooth the sides and create a lip on the top with the frosting.
  • Dollop a bit of frosting on the top and spread out in a rustic manner. Top with fresh raspberries and thyme sprigs if desired.

Notes

Calories: 809kcalCarbohydrates: 95gProtein: 8gFat: 45gSaturated Fat: 27gCholesterol: 146mgSodium: 191mgPotassium: 315mgFiber: 2gSugar: 71gVitamin A: 1200IUVitamin C: 9mgCalcium: 148mgIron: 1.8mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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