Description
A decadent White Chocolate Raspberry Cake featuring moist layers of vanilla cake studded with white chocolate chips and fresh raspberries, topped with a creamy, smooth cream cheese frosting. Perfect for celebrations or indulging in a sweet treat, this cake balances tart berries with sweet white chocolate and rich frosting.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 cup white chocolate chips (or chopped white chocolate)
- 1 1/2 cups fresh raspberries (or frozen, thawed and drained)
- 1 tablespoon flour (for tossing raspberries)
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- Optional: extra raspberries and white chocolate curls for garnish
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter, Oil, and Sugar: In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, mixing thoroughly after each addition, then stir in the vanilla extract to infuse flavor.
- Add Buttermilk and Sour Cream: Mix in the buttermilk and sour cream to add moisture and tenderness to the cake batter.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the batter and ensuring a tender crumb.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the batter, distributing them evenly without deflating the batter.
- Prepare Raspberries: Toss the fresh raspberries with 1 tablespoon of flour to prevent them from sinking and bleeding color into the batter, then carefully fold them into the batter.
- Divide and Bake: Evenly divide the batter among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool Cakes: Allow cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely, ensuring the frosting won’t melt.
- Make Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, then vanilla extract and heavy cream. Continue to beat until the frosting is fluffy and spreadable.
- Assemble Cake: Frost the cooled cake layers with the cream cheese frosting, stacking them carefully. Decorate the top with extra raspberries and white chocolate curls if desired.
- Chill and Serve: Chill the cake before slicing to help the frosting set, allowing for cleaner cuts and easier serving.
Notes
- To prevent raspberries from sinking to the bottom of the cake, always toss them in flour before folding them into the batter.
- This cake recipe can be adapted to make a two-layer 9-inch cake or baked in a 9×13-inch pan for simpler assembly.
- Use fresh raspberries for best texture and flavor; frozen raspberries should be thawed and well drained before use.
- Allow the cake layers to cool completely before frosting to avoid melting the frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
