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Decadent White Chocolate Raspberry Layer Cake with Silky Ganache

A close-up slice of white chocolate raspberry cake showing three layers of vanilla cake, white frosting, and bright red raspberry filling.
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You will love this moist, elegant White Chocolate Raspberry Cake. It combines sweet white chocolate cake layers with tart raspberry filling and a smooth white chocolate ganache, making it a showstopper dessert for any celebration.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate chips, melted and slightly cooled
  • 1 1/2 cups fresh or frozen raspberries (for filling)
  • 1/4 cup granulated sugar (for filling)
  • 1 tablespoon cornstarch (for filling)
  • 1/2 cup water (for filling)
  • 12 ounces high-quality white chocolate, chopped (for ganache)
  • 1 cup heavy cream (for ganache)
  • 1/4 cup powdered sugar (for frosting, optional addition to buttercream)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, 1 3/4 cups granulated sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the milk, eggs, and vanilla extract until combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Gently fold in the melted and slightly cooled white chocolate chips until incorporated.
  7. Divide the batter evenly among the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the raspberry filling: In a small saucepan, combine the raspberries, 1/4 cup sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let it cool completely.
  10. Prepare the white chocolate ganache: Place the chopped white chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges. Pour the hot cream over the white chocolate. Let it sit undisturbed for 5 minutes, then whisk until completely smooth. Let the ganache cool and thicken at room temperature until it reaches a spreadable consistency.
  11. Assemble the cake: Place one cooled cake layer on a serving plate. Spread a layer of the cooled raspberry filling over the cake. Top with the second cake layer. Spread a thin layer of ganache over the second layer. Top with the final cake layer.
  12. Frost the entire cake with the thickened white chocolate ganache. If you prefer a lighter frosting, you can whip the cooled ganache with powdered sugar to create a white chocolate buttercream.
  13. Chill the cake for at least 30 minutes before slicing to allow the layers and frosting to set firmly.

Notes

  • For the moistest cake, make sure your eggs and milk are at room temperature before mixing the batter.
  • If you want a stronger raspberry flavor in the filling, gently fold in 1/4 cup of fresh raspberries after the compote has cooled.
  • To achieve a very smooth ganache, use high-quality white chocolate that contains cocoa butter.
  • If your ganache becomes too stiff, warm it slightly over a double boiler or in short bursts in the microwave until it is spreadable again.

Nutrition

Find it online: https://tastetaught.com/white-chocolate-raspberry-cake/