This white chocolate raspberry cake features sweet white chocolate cake layers, a tart raspberry filling, and plenty of white chocolate buttercream. Just try to stop at one slice! Show This post contains affiliate links. If you make a purchase using one of those links I may receive a small commission, at no additional cost to you. I only link to products I love and use myself. For the full disclosure,see here. Hey guys! Are you ready for some delicious, delicious cake? I know I am! It’s been, like, weeks (!!) since my last layer cake post and I’m going into withdrawals. Cake DTs are really unpleasant. Do you love making layer cakes like I do? I know they can be sort of a pain what with baking the layers, filling the layers, frosting the layers. . .but nothing is quite as satisfying as slicing into a layer cake. Except, obviously, for taking that first bite of your gorgeously filled and frosted cake. And never was that more true than when I took a bite of this white chocolate cake with RASPBERRY FILLING! That little pop of tart berry is so perfect when paired with the creamy sweetness of the white chocolate. It’s totally swoon-worthy. And hey, guess what? The filling is made with frozen raspberries so this cake is totally do-able year-round. (I love that!) I’m thinking this would be a pretty great holiday cake because of the bright pop of red. I’m sorry to bring up the h-word but I like to plan menus way ahead of time. Remember Bree on Desperate Housewives, doing a Christmas dry run? She was channeling me. (At least I think that happened on Desperate Housewives and not just in my actual life.) White chocolate raspberry cake: the processThe white chocolate cake layers are simple to make because we use a box mix doctored up with sour cream and pudding. I used white chocolate pudding but you can substitute vanilla or cheesecake—just as long as it’s white-ish—if you don’t have white chocolate pudding on hand. Baker’s tip: be sure you use instant pudding mix, NOT cook and serve. I’ve used both Godiva and Jell-o pudding in this cake and preferred Godiva, but use whichever you like. Start by melting your white chocolate and butter together in the microwave at 50% power in 15-second intervals, stirring after each interval. Melting white chocolate slowly is important so it doesn’t scorch; I thought I got a picture of this process but apparently not. I’m sorry!
Divide the batter between three 8-inch round cake pans and smooth the top with an offset spatula. Because the batter is thick, it will not spread on its own so spreading it out is necessary. Bake for about 25 minutes, then cool the cake layers in the pans for 20 minutes and carefully invert them onto a wire rack to cool completely. The cake layers will turn out to be slightly concave in the center, as in the second picture above. This is fine. If the concavity bothers you, you can use a long serrated knife to trim off the tops and even them out. If you go that route, chill the cake layers in the fridge until they’re cold enough to cut through. The cake is very soft and if you try to trim the layers without chilling them, they’ll crumble. The filling is just a matter of boiling the frozen raspberries with sugar, lemon juice, and cornstarch until the berries are thick and spreadable. Be sure when you fill and frost your cake that you don’t spread the jam all the way to the edge (see last picture above); this prevents jam from getting in your frosting. If you wanted to substitute store-bought raspberry jam, I think that would be just fine. After you make your filling, frost the cake with a simple white chocolate buttercream and you’re ready to eat! I won’t tell you to have dinner first. . .because, I confess, I had a slice of white chocolate raspberry cake for dinner the day I did these photos. It was the best dinner I had all week 🙂 How to store your white chocolate raspberry cake Should you happen to have uneaten cake you can store it, covered, at room temp for a couple of days. If you can’t eat all the leftovers in two days, this cake freezes well. Slice the cake, set the slices on a baking sheet, then pop the baking sheet in the freezer for about half an hour to set the buttercream. Once the frosting has hardened, tightly wrap each slice individually with a few layers of plastic wrap and/or freezer paper. You can store it this way for a couple of months. A few more layer cakes (in case you’re hungry) If you make this white chocolate raspberry cake–or any of my recipes–be sure to let me know what you think by leaving a comment and rating below. And post a pic on Insta too—tag @theitsybitsykitchen so I can see! This white chocolate raspberry cake features three layers of white chocolate cake, a sweet-tart raspberry filling, and plenty of white chocolate buttercream! Course: Dessert Cuisine: American Servings: 8 slices Cake layers:
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*I used Duncan Hines **You can substitute cheesecake or vanilla pudding--just be sure that it's instant. Filling adapted from Genius Kitchen Can you use frozen raspberries in cake mix?Luckily, there's an obvious solution: baking with frozen berries. While frozen fruit can't completely replace fresh fruit, swapping in frozen berries will work perfectly well for most of your baking projects.
How long to bake a 10 inch cake?Set your oven at 350 degrees and bake your cake for approximately 35-40 minutes or until a cake tester comes out clean.
How long to bake 8 inch cake?Divide the batter into 3 8-inch baking pans and bake in a 180c (350f) preheated oven for about 25-30 minutes (depending on your oven) or until a toothpick is inserted into the cake comes out clean. Let the cakes cool to room temperature and remove them from the pans.
How long to bake a cake?Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely.
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