Directions to follow
Now, let’s dive into the baking process!
Prepare Raspberry Filling: Begin by following your favorite recipe for raspberry filling. Chill this mixture for at least 30 minutes before assembling your cake.
Preheat & Prepare Pans: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides if desired.
Make Cake Batter: Sift the flour, baking powder, baking soda, and salt together. In a large mixing bowl, beat together the softened butter, sunflower oil, granulated sugar, and vanilla for about 2 minutes until fluffy. Add in the egg and egg whites, mixing until smooth, then incorporate the sour cream. Gradually alternate adding the dry ingredients and milk into the mixture, beating until just combined. Gently fold in the fresh raspberries.
Bake: Evenly distribute the batter between the two prepared pans. Bake for 25–30 minutes until lightly golden and a toothpick inserted in the center comes out clean. Allow to cool in the pans for 20–30 minutes before loosening the edges, removing the parchment, and transferring to wire racks to cool completely.
Prepare Frosting: Heat 1/2 cup of cream with the vanilla bean seeds until simmering. Pour it over the chopped white chocolate, cover for 2 minutes, then whisk until smooth. Let it cool for 5 minutes before adding in the remaining cold cream. Chill the frosting for at least 2 hours, or overnight if you have the time. Once chilled, whip until thick and fluffy, and add the vanilla extract.
Assemble Cake: Place one layer of the cake on a serving plate. Pipe a border of frosting around the edge to hold the raspberry filling, then spread 1 cup of the chilled filling inside. Place the second layer on top and cover the entire cake with frosting, smoothing it out as you go. Create swirls with the icing on top, adding any remaining raspberry filling if desired, and garnishing with fresh raspberries for that special touch.
Best ways to enjoy it
Serving this cake is all about presentation! Slice the cake into generous portions, and consider pairing it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. It also goes beautifully with a cup of coffee or tea, making it a lovely afternoon treat. For an extra indulgent experience, drizzle some raspberry sauce over the plate or top each slice with additional fresh raspberries.
Storage and reheating tips
Worried about leftovers? Don’t be! This cake can be stored in an airtight container in the refrigerator for up to 4 days. For even longer storage, you can freeze individual slices by wrapping them tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight when you’re ready to enjoy another blissful slice. Always make sure to handle food safely by keeping it at appropriate temperatures and serving it fresh.
Helpful cooking tips
Here are a few tips to elevate your baking experience:
- Room Temperature Ingredients: Ensure your eggs, butter, and sour cream are at room temperature for better mixing.
- Don’t Overmix: When incorporating the dry ingredients, mix just until combined to keep the cake fluffy and light.
- Quality Chocolate: Opt for high-quality white chocolate, as it will make a significant difference in flavor.
Creative twists
Feel free to experiment with this delightful cake! Instead of raspberries, try it with strawberries or blueberries for a different berry-filled delight. You could even swap the white chocolate frosting for a cream cheese frosting for a tangy twist. If you’re looking for a chocolate variation, consider adding cocoa powder to the cake batter and using dark chocolate instead of white.
Common questions
What is the prep time for this recipe?
The total prep time is about 30 minutes. Be sure to account for chilling time for the raspberry filling and frosting.
Can I make this cake ahead of time?
Definitely! You can bake the cake layers a day in advance and store them in the refrigerator, then frost and assemble when you’re ready to serve.
What if I don’t have fresh raspberries?
If fresh raspberries aren’t available, frozen raspberries will work perfectly. Just be sure to thaw and drain them before adding them to your batter.
