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White Chocolate Raspberry Layer Cake

Close-up of a moist slice of white chocolate raspberry layer cake showing three layers of white cake and two layers of bright red raspberry filling.
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A complete guide to baking and assembling a moist, impressive layer cake featuring tart raspberry filling and sweet white chocolate frosting, perfect for special occasions.

Ingredients

Scale
  • For the White Chocolate Cake Layers: 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 4 ounces good quality white chocolate, melted and cooled slightly
  • For the Homemade Raspberry Compote: 2 cups fresh or frozen raspberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • For the White Chocolate Ganache Frosting: 12 ounces good quality white chocolate, finely chopped
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For Assembly and Decoration: Fresh raspberries
  • White chocolate shavings

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in the slightly cooled melted white chocolate until incorporated.
  7. Divide the batter evenly among the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
  8. Make the Raspberry Compote: Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down (about 8 minutes).
  9. Stir the cornstarch slurry and pour it into the simmering raspberry mixture. Cook, stirring constantly, until the mixture thickens significantly. Remove from heat and let cool completely. This tartness balances the white chocolate sweetness.
  10. Make the White Chocolate Ganache Frosting: Place the chopped white chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges. Pour the hot cream over the white chocolate and let it sit undisturbed for 5 minutes. Whisk until smooth. Let the ganache cool to room temperature, stirring occasionally.
  11. In a stand mixer, beat the softened butter until creamy. Gradually add the cooled white chocolate ganache, beating until smooth.
  12. Slowly add the sifted powdered sugar, vanilla extract, and salt. Beat on medium speed until the frosting is light and fluffy.
  13. Assemble the Layer Cake: Level the cooled cake layers using a serrated knife if necessary. Place the first layer on your serving plate or cake stand.
  14. Spread a thin layer of frosting over the first cake layer. Pipe a dam of frosting around the edge of the layer.
  15. Spoon half of the cooled raspberry compote inside the frosting dam.
  16. Carefully place the second cake layer on top. Repeat the frosting dam and fill with the remaining raspberry compote.
  17. Top with the final cake layer.
  18. Apply a thin crumb coat of frosting over the entire cake. Chill the cake for 20 minutes to set the crumbs.
  19. Apply the final, thicker layer of White Chocolate Ganache Frosting. Decorate the top with fresh raspberries and white chocolate shavings for an elegant birthday cake presentation.

Notes

  • For a very stable layer cake, wrap the cooled layers tightly in plastic wrap and chill them in the refrigerator for at least an hour before leveling and assembling.
  • To achieve a smooth finish on your frosting, warm your offset spatula slightly under hot water before smoothing the final coat.
  • If your white chocolate frosting seems too soft, chill the bowl for 10 minutes and then re-whip.

Nutrition

Find it online: https://cookingbycarla.com/white-chocolate-raspberry-layer-cake-recipe/