White Chocolate Raspberry Cake
Indulge in a soft vanilla cake layered with raspberry filling, topped with creamy white chocolate ganache.
Equipment
- 8-inch round cake pans
- Electric hand mixer
- wire rack
- piping bag
- Offset spatula
Ingredients
Cake Batter
- 1.75 cups all-purpose flour
- 1.25 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 2 tablespoons sunflower oil
- 1.33 cups granulated sugar
- 1.5 teaspoons pure vanilla extract
- 1 large egg at room temperature
- 2 large egg whites at room temperature
- 0.5 cups full fat sour cream
- 0.5 cups whole milk
- 1.25 cups fresh raspberries
Frosting
- 1 recipe Vanilla Whipped Ganache Frosting link to recipe
Instructions
Preparation
- Make & cool the raspberry sauce according to the recipe, then chill for at least 30 minutes.
- Preheat oven to 350°F and prepare the 8-inch round cake pans.
Cake Batter
- Sift flour, baking powder, baking soda, and salt.
- Beat soft butter, oil, sugar, and vanilla until pale and fluffy.
- Add egg and egg whites, and mix in sour cream, then gradually mix in flour and milk.
- Fold in raspberries, divide batter between prepared pans, and bake until golden.
Frosting
- Make the Vanilla Whipped Ganache Frosting according to the recipe.
Assembly
- Place one cake layer on a serving plate, pipe frosting around the edge, and fill with raspberry filling.
- Top with the second layer, cover with frosting, and decorate as desired.
Notes
Ensure to chill the frosting for the best texture before applying it to the cake.
Nutrition
Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 22gSaturated Fat: 13gCholesterol: 80mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 32gVitamin A: 600IUVitamin C: 2mgCalcium: 50mgIron: 1mg
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