Imagine the rich, creamy taste of white chocolate combined with the tart, fresh flavor of ripe raspberries, all layered into a sumptuous cake. This White Chocolate Raspberry Cake is the kind of dessert that turns heads and tickles taste buds, making it perfect for any occasion from birthdays to holiday celebrations. Whether you’re a seasoned baker or just looking to impress your friends, this showstopper is sure to make a lasting impression.

Why you’ll love this dish

So, why should you whip up this delightful cake in your kitchen? First off, the combination of flavors is nothing short of heavenly. The sweetness of white chocolate complements the bright tartness of raspberries, creating a balanced and unforgettable dessert. It’s perfect for sharing, and your friends and family are bound to rave about it! Additionally, this recipe is surprisingly straightforward, ensuring you spend more time enjoying your creation rather than stressing over complicated techniques.

“This cake was a hit at our family gathering! The flavor pairing is phenomenal, and everyone asked for the recipe.” – Happy Baker

Step-by-step overview

Let’s walk through how to create this gorgeous layered masterpiece. First, you’ll prepare a delectable raspberry filling that adds a burst of flavor. While that chills, make your cake batter by creaming butter and sugar, then incorporating your wet ingredients before gently folding in fresh raspberries. Once baked and cooled, you’ll whip up a luscious white chocolate frosting before assembling your layers with the raspberry filling. It sounds intricate, but follow these clear steps, and you’ll be amazed at your baking prowess!

What you’ll need

To create this delightful cake, gather the following ingredients:

• 1 3⁄4 cups (250 g) all-purpose flour
• 1 1⁄4 tsp baking powder
• 1⁄4 tsp baking soda
• 1⁄2 tsp salt
• 6 tbsp (84 g) unsalted butter, softened
• 2 tbsp (30 ml) sunflower oil
• 1 1⁄3 cups (265 g) granulated sugar
• 1 1⁄2 tsp (7 ml) pure vanilla extract
• 1 large egg, room temperature
• 2 large egg whites, room temperature
• 1/2 cup (120 ml) full-fat sour cream
• 1/2 cup (120 ml) whole milk
• 1 1⁄4 cups (150 g) fresh raspberries
• 1 recipe Raspberry Cake Filling (chilled)
• 1 cup chopped white chocolate
• 1/2 cup heavy cream (for melting)
• 1/2 cup cold heavy cream
• 1 vanilla bean (scraped) + seeds
• 1 tsp vanilla extract

Notably, if you’re in a pinch, you can substitute the fresh raspberries with frozen ones, but just ensure they are fully thawed and drained of excess moisture before incorporating them into the batter.