White Chocolate Raspberry Cream Cake (Printable)
Moist vanilla sponge layered with creamy white chocolate filling and tart raspberry compote, topped with whipped cream and fresh berries.
# What You'll Need:
→ Cake Layers
01 - 2 ½ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ teaspoon 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 teaspoons 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 teaspoon vanilla extract
→ Raspberry Compote
14 - 2 cups fresh or frozen raspberries
15 - ⅓ cup granulated sugar
16 - 2 teaspoons lemon juice
17 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Topping
18 - 1 cup heavy cream, cold
19 - 2 tablespoons powdered sugar
20 - 1 teaspoon vanilla extract
21 - Fresh raspberries and white chocolate curls (optional)
# Directions:
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 until well combined.
03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla.
04 - Add flour mixture to butter mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly between prepared pans. Bake for 28-32 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans before removing.
06 - Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until berries break down, 4-5 minutes. Stir in cornstarch slurry and cook until thickened, about 1 minute. Cool completely.
07 - Melt white chocolate gently over a double boiler or in microwave. Let cool slightly. Beat cream cheese and powdered sugar until smooth. Add melted white chocolate and vanilla, beating to combine. Whip heavy cream to soft peaks and fold into white chocolate mixture. Chill until set.
08 - Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
09 - Place one cake layer on serving plate. Spread with half the white chocolate cream, then top with half the raspberry compote. Repeat with second layer.
10 - Spread whipped cream over top and sides of cake. Decorate with fresh raspberries and white chocolate curls if desired. Refrigerate at least 1 hour before serving.
# Expert Tips:
01 -
- The white chocolate cream is like eating a cloud that tastes luxurious but feels light
- Raspberry compote cuts through the richness in the most perfect way
- This cake looks impressive but the steps are totally doable even if youre new to layer cakes
02 -
- Room temperature ingredients are not optional here, cold eggs will curdle your butter mixture
- Let the compote cool completely or it will melt your cream filling into a sad puddle
- Chill the assembled cake for at least an hour before slicing or the layers will slide around
03 -
- Freeze your cake layers for 30 minutes before frosting for fewer crumbs
- Tap the cake pans on the counter before baking to release any air bubbles