How do you keep raspberries from sinking in a cake?

Tossing the raspberries in flour before adding them to the batter helps prevent them from sinking to the bottom of the cake. This creates a light coating that allows them to stay suspended in the mixture.

Can I use frozen raspberries in this cake?

Yes, you can use frozen raspberries! However, do not thaw them before adding them to the batter, and gently fold them in to prevent the batter from turning pink. You might need to bake the cake for a slightly longer time to ensure it's fully cooked.

What is the best way to store White Chocolate Raspberry Cake?

Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bringing it to room temperature before serving enhances its flavor and texture.

Can I make this cake ahead of time?

Yes, you can bake the cake layers ahead of time and freeze them. Wrap them tightly in plastic wrap and then foil. When ready to assemble, thaw the layers completely, and then frost the cake as directed.

White Chocolate Raspberry Cake: 7 Delicious & Easy Recipes!

Name: White Chocolate Raspberry Cake: The ULTIMATE Easy Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 2 1/2 cups all purpose flour; 1 1/2 cups granulated sugar; 3 1/2 teaspoons baking powder; 1 teaspoon salt; 3/4 cup unsalted butter, softened; 1 cup milk; 2 large eggs; 1 teaspoon vanilla extract; ***; 1 (12 ounce) package frozen raspberries, thawed; 1/2 cup granulated sugar; 1 tablespoon cornstarch; 1 tablespoon lemon juice; ***; 1 cup (2 sticks) unsalted butter, softened; 3 cups powdered sugar; 6 ounces white chocolate, melted and cooled; 1/4 cup heavy cream; 1 teaspoon vanilla extract

Description

Indulge in a symphony of flavors with this White Chocolate Raspberry Cake. Moist cake layers, tangy raspberry filling, and creamy white chocolate buttercream make this a show stopping dessert that’s surprisingly easy to make.

Ingredients

Scale

2 1/2 cups all purpose flour
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup unsalted butter, softened
1 cup milk
2 large eggs
1 teaspoon vanilla extract
***
1 (12 ounce) package frozen raspberries, thawed
1/2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
***
1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
6 ounces white chocolate, melted and cooled
1/4 cup heavy cream
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9 inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter and milk. Mix until just combined. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Divide the batter evenly between the prepared cake pans. Bake for 25 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
In a saucepan, combine the thawed raspberries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat and stir in the lemon juice. Let cool completely.
Beat the softened butter in a large bowl until light and fluffy. Gradually add the powdered sugar, beating on low speed until combined. Pour in the melted and cooled white chocolate, heavy cream, and vanilla extract. Beat on medium high speed until light and fluffy. Be sure the white chocolate is completely cool so it does not melt the buttercream.
Once the cakes have cooled, level the tops with a serrated knife if needed. Place one cake layer on a serving plate. Spread a generous layer of white chocolate buttercream over the top. Spread the raspberry filling evenly over the buttercream. Top with the second cake layer.
Frost the entire cake with the remaining white chocolate buttercream. You can create swirls, smooth it out, or get creative with your frosting design.
Garnish with fresh raspberries, white chocolate shavings, or a dusting of powdered sugar.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 450
Sugar: 40g
Sodium: 200mg
Fat: 25g
Saturated Fat: 15g
Carbohydrates: 55g
Fiber: 1g
Protein: 5g
Cholesterol: 75mg

Keywords: white chocolate raspberry cake, raspberry white chocolate dessert, cake