Description
A rich and decadent white chocolate raspberry layer cake with moist vanilla layers, raspberry filling, and creamy white chocolate frosting.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 1/2 cup seedless raspberry jam
- 1 cup white chocolate chips, melted
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternately add dry ingredients and milk, mixing until just combined.
- Divide batter evenly into pans and bake for 25-30 minutes. Cool completely.
- Spread raspberry jam between cake layers.
- Whip heavy cream and powdered sugar until stiff peaks form. Fold in melted white chocolate.
- Frost the cake with white chocolate whipped cream. Chill before serving.
Notes
- Use room-temperature ingredients for best results.
- For a smoother texture, strain the raspberry jam.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: white chocolate raspberry cake, layer cake, dessert recipe