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Raspberry White Chocolate Delight

Raspberry White Chocolate Delight

Discover the joy of baking Raspberry White Chocolate Delight a moist tender cake with sweet and tangy layers perfect for any celebration.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling & Assembling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 slices
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 1.75 cups sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 0.5 cup melted white chocolate use good quality baking bars
  • 1 cup raspberry preserves or jam
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 0.5 cup melted white chocolate
  • 2 tbsp heavy cream

Equipment

  • Three 8-inch round cake pans
  • Parchment paper
  • Large and medium mixing bowls
  • Electric mixer (hand or stand)
  • Whisk
  • Spatulas (one for mixing, one for frosting)
  • Cooling rack
  • Cake stand or serving plate

Method
 

  1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans, lining them with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, cream softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing each fully before adding the next.
  5. Stir in vanilla extract and melted white chocolate.
  6. Alternate adding dry mixture and buttermilk, starting and ending with dry ingredients. Mix until smooth.
  7. Divide the batter evenly among the three pans and bake for 25 to 30 minutes. Test with a toothpick to check for doneness.
  8. Let the cakes cool completely in the pans.
  9. While the cakes cool, make the frosting by beating softened butter and powdered sugar until smooth.
  10. Add melted white chocolate and heavy cream, mixing until fluffy and spreadable. Adjust texture if necessary.
  11. Assemble the cake by placing the first layer on a plate and spreading a layer of raspberry preserves.
  12. Add the second layer, repeating with more preserves, then place the third layer on top.
  13. Frost the top and sides of the cake with white chocolate frosting, smoothing it out as desired.
  14. Chill the cake for about 30 minutes before slicing to help set the layers. Garnish with fresh raspberries and white chocolate shavings if desired.

Nutrition

Calories: 420kcalCarbohydrates: 56gProtein: 4gFat: 23gSaturated Fat: 14gCholesterol: 70mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 35gVitamin A: 700IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For a gluten-free version, use a gluten-free flour blend. You can substitute buttermilk with a milk and lemon juice mix. For a different flavor, use lemon curd instead of raspberry preserves for a lemon-raspberry version. This cake can be frozen for up to a month if wrapped tightly. Thaw overnight in the fridge. Enjoy bringing joy to your gatherings with this delightful cake!
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