White Chocolate Raspberry Cream Cake (Printable Version)
Layers of vanilla sponge with white chocolate cream and raspberry compote, topped with fresh whipped cream and berries.
# What You 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 (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat butter and granulated sugar in a large bowl until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Add flour mixture to butter mixture in three additions, alternating with milk in two additions. Begin and end with flour mixture. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly between prepared pans. Bake for 28-32 minutes or until a wooden 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, granulated sugar, and lemon juice in a saucepan over medium heat. Cook for 4-5 minutes until berries break down. Stir in cornstarch slurry and continue cooking for 1 minute until thickened. Remove from heat and cool completely.
07 - Melt white chocolate using a double boiler or microwave in 30-second intervals. Let cool slightly. Beat cream cheese and powdered sugar until smooth. Add melted white chocolate and vanilla, mixing until fully incorporated. Whip heavy cream to soft peaks and gently fold into white chocolate mixture. Refrigerate until set.
08 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
09 - Place one cooled cake layer on serving plate. Spread half the white chocolate cream evenly over layer, followed by half the raspberry compote. Repeat with second cake layer, remaining white chocolate cream, and remaining compote.
10 - Spread whipped cream over top and sides of assembled cake. Decorate with fresh raspberries and white chocolate curls if desired. Refrigerate for at least 1 hour before serving to allow flavors to meld.
# Expert Advice:
01 -
- The white chocolate cream is impossibly silky without being cloyingly sweet
- That bright hit of raspberry cutting through all the creamy layers keeps you coming back for just one more slice
02 -
- Completely cooled cake layers are non-negotiable or your filling will melt and slide right off
- The white chocolate cream needs proper chilling time to set up, so plan ahead
03 -
- If your white chocolate seizes while melting, add a teaspoon of vegetable oil and stir vigorously to save it
- Room temperature ingredients are the difference between a tender crumb and a tough one