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–+ servings

White Chocolate Raspberry Cake

This delightful cake features tender vanilla layers, a bold raspberry compote, and a silky whipped white chocolate ganache frosting. Perfect for any special occasion!
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 4 minutes
Servings: 10
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Ingredients

Raspberry Filling:

  • 1 ¼ – 1 ½ cups 170g fresh or frozen raspberries
  • 2 tbsp 25g granulated sugar
  • ½ tsp lemon juice
  • 2 tsp 10ml water
  • 1 ½ tsp 4g cornstarch

Cake Batter:

  • 1 ¾ cups 250g all-purpose flour
  • 1 ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 6 tbsp 84g unsalted butter, softened
  • 2 tbsp 30ml sunflower oil
  • 1 ⅓ cups 265g granulated sugar
  • 1 ½ tsp 7ml pure vanilla extract
  • 1 large egg
  • 2 large egg whites
  • ½ cup 120ml sour cream
  • ½ cup 120ml whole milk
  • 1 ¼ cups 150g fresh raspberries

Frosting:

  • 1 recipe Vanilla Whipped Ganache Frosting

Instructions

Prepare Raspberry Filling:

  • Cook raspberries, sugar, and lemon juice in a saucepan over medium heat until softened. Add cornstarch mixed with water, stir until thickened, and cool completely.

Make Cake Batter:

  • Preheat oven to 350°F (175°C). Prepare two 8-inch round pans with parchment paper. Mix dry ingredients in one bowl. Cream butter, oil, sugar, and vanilla in another. Beat in eggs, then fold in dry ingredients and milk alternately. Add raspberries last.

Bake Cake:

  • Divide batter into pans and bake for 25-30 minutes. Cool completely.

Prepare Frosting:

  • Follow the recipe for Vanilla Whipped Ganache Frosting (link provided in the original document).

Assemble the Cake:

  • Pipe a frosting border on the first cake layer, spread raspberry filling inside, stack the second layer, and frost the entire cake. Decorate with swirled raspberry dollops and fresh raspberries.

Notes

Decorate with additional fresh raspberries for an elegant finish!