White chocolate and raspberry cake Recipe

Have you ever tried a cake that’s both sweet and tart? The combination of white chocolate and raspberries is simply irresistible! Trust me, you’ll love every bite of this moist, flavorful cake.

I was blown away the first time I made this recipe. The white chocolate melts perfectly into the batter, and the fresh raspberries add the perfect burst of flavor. It’s one of those cakes that just feels special!

Whether it’s for a celebration or just because, this white chocolate and raspberry cake will surely impress. Let’s dive into how you can make this delicious treat right at home!

Why You’ll Love This Recipe

• Decadent Flavor: The smooth, rich taste of white chocolate pairs perfectly with the bright, fruity notes of raspberry.
• Perfect Texture: A moist, gluten-free cake that’s tender on the inside, topped with a creamy, melt-in-your-mouth frosting.
• Easy to Make: Despite the luxurious taste, the recipe is simple to follow, making it a great option for both beginner and seasoned bakers.
• Customizable: You can adjust the raspberry filling to your preference, whether you prefer a jam or a more robust filling. You could even switch it up with a different berry if you like.
• Great for Any Occasion: This cake is perfect for birthdays, anniversaries, or any special celebration, and it also makes a fantastic dessert to bring to a potluck or family dinner.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: About 1 hour

Servings: This recipe yields a 9-inch cake, which can serve approximately 12 people, making it ideal for a small to medium-sized gathering. You can easily double the recipe for a larger event.

Difficulty: This recipe is beginner-friendly and fun to make for bakers of all skill levels. With clear instructions and easily accessible ingredients, it’s perfect for those looking to try their hand at a more complex cake without too much stress.

Required Kitchen Tools

Before you begin, make sure you have these tools to help you bring this cake to life:

• Mixing Bowls: For combining dry ingredients and wet ingredients.
• Stand Mixer or Hand Mixer: This will help you beat the butter, sugar, and eggs to create a smooth, fluffy batter.
• Cake Pans: You’ll need two 9-inch round cake pans to bake your cake layers.
• Offset Spatula: Ideal for spreading the frosting smoothly over the cake.
• Measuring Cups and Spoons: For accurate measurements of ingredients.
• Cooling Rack: To allow your cake to cool before frosting.

Ingredients

Here’s what you’ll need to make this luscious white chocolate and raspberry cake. The ingredients are simple and straightforward, but they come together to create a delicious dessert that’s sure to impress.

Ingredients for the Cake

• Bob’s Red Mill 1:1 Gluten-Free Flour – This gluten-free flour blend works perfectly for the cake, giving it a light and airy texture while being suitable for those with gluten sensitivities. You’ll need 2 ¼ cups plus 1 tablespoon.
• Cornstarch – Helps give the cake a tender crumb and lightens the texture, especially important in gluten-free baking. Use 3 tablespoons.
• Salt – Enhances the flavors of the cake and balances the sweetness. Just ½ teaspoon is needed.
• Baking Soda – Adds lift and helps the cake rise. Use ½ teaspoon.
• Baking Powder – Another leavening agent that ensures the cake is fluffy and tender. You’ll need 2 ¼ teaspoons.
• Butter (room temperature) – Adds richness and moisture to the cake. You’ll need 1 ½ cups.
• Eggs – They help bind the ingredients and provide structure to the cake. Use 4 large eggs.
• Sugar – Sweetens the cake and gives it that lovely texture. You’ll need 1 ¾ cups.
• Vegetable Oil – Adds moisture and helps the cake stay soft. You’ll need ⅓ cup.
• Almond Milk – A dairy-free milk alternative that works perfectly in this cake. You’ll need 1 cup.
• Apple Cider Vinegar – The vinegar helps activate the baking soda and creates a lighter cake texture. Just 1 tablespoon.
• Singing Dog Vanilla Bean Paste – This high-quality vanilla paste gives the cake a deep, aromatic vanilla flavor. You’ll need 1 tablespoon.

Ingredients for the White Chocolate Buttercream Frosting

• White Chocolate – This rich chocolate will melt into a smooth, creamy frosting. You’ll need 6 oz.
• Butter (softened) – Adds creaminess and richness to the frosting. Use 2 sticks.
• Heavy Cream – To achieve the perfect consistency for the frosting, you’ll need ¼ cup plus 1 tablespoon.
• Powdered Sugar – The powdered sugar is key for creating a smooth, fluffy frosting. You’ll need 2 ¼ cups.
• Singing Dog Vanilla Extract – A pure vanilla extract to complement the white chocolate flavor. Use 1 ⅓ teaspoons.
• Salt – Just a pinch of salt to balance out the sweetness. You’ll need ⅛ teaspoon.

Ingredients for the Raspberry Filling

• Raspberry Jam (or your preferred raspberry filling) – This adds a burst of fruity sweetness and tanginess to the cake. Use enough to generously fill the middle layer of the cake. You can use store-bought raspberry jam or homemade raspberry filling if you prefer.

These ingredients are the foundation of your cake, frosting, and filling. With a few simple steps, you’ll have a stunning dessert that’s sure to become a new favorite.

How to Make White Chocolate and Raspberry Cake – Step-by-Step Instructions

Now that you have your ingredients ready, it’s time to dive into the baking process. Follow these simple steps, and you’ll have a beautiful and delicious cake that will wow your guests.

Step 1: Prepare the Cake Layers

1. Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or non-stick spray. You can also line the bottoms with parchment paper for easy cake removal.

2. Combine Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, cornstarch, salt, baking soda, and baking powder. Set this mixture aside.

3. Beat the Butter and Sugar

In a stand mixer or using a hand mixer, beat the butter and sugar together on medium speed for about 3-5 minutes until it becomes light and fluffy.

4. Add the Eggs and Vanilla

Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla bean paste, and mix until the batter is smooth and well-combined.

5. Mix in the Wet Ingredients

In a separate bowl, whisk together the vegetable oil, almond milk, and apple cider vinegar. Add this liquid mixture to the batter and mix until combined.

6. Add Dry Ingredients to Wet Ingredients

Slowly add the dry ingredients into the wet mixture, mixing on low speed until just combined. Be careful not to overmix to avoid a dense cake.

7. Divide and Bake

Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely before frosting.

Step 2: Make the White Chocolate Buttercream Frosting

1. Melt the White Chocolate

Place the white chocolate in a heatproof bowl and melt it over a double boiler or in the microwave. Stir occasionally until it’s completely melted and smooth. Let it cool slightly.

2. Beat the Butter

In a stand mixer or with a hand mixer, beat the softened butter on medium speed for 3-5 minutes until smooth and creamy.

3. Add the Melted White Chocolate

Slowly add the melted white chocolate to the butter, mixing until fully combined.

4. Add the Remaining Ingredients

Add the powdered sugar, heavy cream, vanilla extract, and salt to the mixture. Beat on low speed until the powdered sugar is incorporated, then increase the speed to medium-high and beat for an additional 2-3 minutes, until the frosting is fluffy and smooth.

Step 3: Assemble the Cake

1. Place the First Cake Layer

Once the cakes are completely cool, place one layer on a serving plate or cake stand.

2. Add the Raspberry Filling

Spread a generous layer of raspberry jam or your preferred raspberry filling over the first cake layer. You can use a spoon or an offset spatula to smooth it evenly.

3. Add the Second Cake Layer

Place the second cake layer on top, pressing down gently to secure it in place.

4. Frost the Cake

Using an offset spatula, spread the white chocolate buttercream frosting generously over the top and sides of the cake. Smooth the frosting for a clean, even finish.

How to Serve White Chocolate and Raspberry Cake

This cake is perfect for any celebration, but it can also be a sweet treat to enjoy on any day of the week. Here are some ideas for how to serve it:

• As a Birthday Cake: A stunning choice for a birthday, especially if you’re looking for something elegant yet delicious.
• For Afternoon Tea: Serve it alongside a hot cup of tea or coffee for a cozy, indulgent afternoon.
• With Fresh Berries: Garnish the cake with fresh raspberries or other berries for added texture and color.
• With a Scoop of Ice Cream: Serve slices of the cake with vanilla or raspberry sorbet for an extra treat.

Storing White Chocolate and Raspberry Cake

If you happen to have any leftovers (though this cake is so good, it’s unlikely!), here’s how to store it properly:

• At Room Temperature: If you plan to enjoy the cake within 1-2 days, you can store it at room temperature. Just cover the cake with a cake dome or plastic wrap to keep it fresh.
• In the Refrigerator: For longer storage, keep the cake in the fridge, tightly covered, for up to 5 days. The cold will help preserve its freshness.
• Freezing the Cake: If you’d like to save some for later, wrap individual slices or the whole cake in plastic wrap, then foil, and freeze. When ready to eat, thaw at room temperature for a few hours.

Tips and Tricks for Success

• Room Temperature Ingredients: Ensure your butter, eggs, and other ingredients are at room temperature before you start baking. This helps create a smooth batter and evenly baked cake.
• Don’t Overmix the Batter: Overmixing the batter can lead to a dense cake. Mix until just combined for the best texture.
• Check Cake for Doneness: Every oven is different, so start checking the cake at around 25 minutes. A toothpick inserted into the center should come out clean when the cake is done.
• Chill the Frosting: If your frosting feels too soft to spread, chill it for 15-20 minutes before applying it to the cake.
• Customize the Filling: Feel free to get creative with your filling. You can add fresh raspberry puree for a more natural raspberry flavor, or even mix in a bit of lemon curd for a tangy twist.

Nutrition Information (Optional)

Here’s an estimate of the nutrition breakdown for each serving (based on a 12-slice cake):

Nutrient	Amount per Serving
Calories	350
Total Fat	21g
Saturated Fat	12g
Cholesterol	55mg
Sodium	120mg
Carbohydrates	40g
Fiber	1g
Sugars	35g
Protein	2g

Conclusion

This White Chocolate and Raspberry Cake is the perfect dessert for any occasion. With its rich, creamy frosting and delightful raspberry filling, it’s sure to be a hit at your next celebration. Plus, it’s easy to make and stores well, so you can enjoy a slice (or two!) whenever you like. Happy baking