White Chocolate Raspberry Layer Cake
Indulge in the divine flavors of a White Chocolate Raspberry Layer Cake, where rich white chocolate meets the tartness of fresh raspberries. This show-stopping cake is perfect for any celebration, from birthdays to weddings, or simply as a delightful treat at home. Each moist layer is complemented by a creamy raspberry buttercream, making it not only a feast for the taste buds but also a visual delight on any dessert table. With easy-to-follow instructions and make-ahead options, even beginner bakers can create this impressive dessert. Get ready to wow your guests with this indulgent masterpiece!
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups unsalted butter
- 2 cups white chocolate
- 1 cup caster sugar
- 1 cup almond milk
- 2 large eggs
- 3 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup frozen raspberries
- 3.5 cups icing sugar
- 1/2 cup raspberry jam
Instructions
- Preheat oven to 180 C (350 F). Grease and line two 8-inch round cake pans.
- In a saucepan, melt butter and white chocolate with sugar and almond milk over medium heat until smooth. Cool slightly before combining with eggs and vanilla.
- Mix in flour, baking powder, salt, and gently fold in frozen raspberries.
- Divide batter between pans and bake for 30-35 minutes or until a skewer comes out clean. Cool completely on wire racks.
- For buttercream, beat room temperature butter until fluffy, add vanilla, then gradually mix in icing sugar and raspberry jam until smooth.
- Assemble by layering cake with buttercream in between and frost the top and sides.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 40g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg