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5 from 2 votes

White Chocolate Raspberry Cake

Moist white chocolate layers with a light raspberry buttercream and fresh raspberries in between the layers.
Cook Time: 25 minutes
Total Time: 2 hours
Servings: 1 8" cake
Author: Lori Vaughn

Ingredients

Cake

  • (312 g) 2 ½ cups all purpose flour
  • 1 3/4 cups sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 small box instant white chocolate pudding mix
  • 1 cup buttermilk
  • ¾ cup applesauce
  • 4 egg whites
  • 1 cup sour cream
  • 1 tsp vanilla

Frosting

  • 8 oz raspberries (fresh or frozen)
  • 1 tsp lemon juice
  • 2 cups unsalted butter
  • ¾ tsp salt
  • 3 tbsp heavy whipping cream
  • About 7 cups powdered sugar, sifted

Assembly - optional ingredients

  • 6 oz fresh raspberries
  • 6 oz white chocolate chips
  • 2 tbsp heavy whipping cream
  • any garnishes as desired (flowers, macarons, additional berries, etc.)
  • About 5 drops white food gel (optional - will make your ganache a brighter white; I prefer Americolor brand)

Instructions

Cake

  • Preheat oven to 350° F.
  • Prepare and grease three 8" pans. Set aside. I like using round parchment liners to round my pan for additional non stick protection.
  • Combine all of the dry ingredients, including the dry pudding mix in a large bowl.
  • Add applesauce, buttermilk, and egg whites. Beat for 2 minutes.
  • Add sour cream and vanilla and gently mix until combined.
  • Pour batter into the greased pans until there is an even amount in each.
  • Bake for 22-24 minutes, until toothpick comes out with moist crumbs, no batter. Take out of pans and let cakes cool on cooling racks. Do not wrap or frost until cakes are completely cool.

Frosting

  • First prepare your raspberry puree by blending up your defrosted or fresh raspberries. Pour the blended raspberries through a fine strainer to leave the seeds behind. Add lemon juice to your now puree. Gently mix and set aside.
  • Beat your butter on medium for about 2 minutes until light and fluffier. Then when the mixer is turned off, add a heaping ½ cup of the seedless raspberry puree made in the previous step to the butter. Mix until combined.
  • Add salt. Alternate adding sifted powdered sugar and heavy whipping cream until you reach desired consistency. If the frosting is to your desired sweetness but it's softer than you'd like, you can also stick it in the fridge to let it chill, and then rewhip before frosting the cake.

Ganache*

  • Heat together white chocolate chips (high quality like Ghirardelli or Guittard will melt best) and heavy whipping cream in the microwave until chips are almost melted, but not all the way. Remove from microwave and whisk together allowing the chips to finish melting as you mix. Add white food gel if desired to achieve a brighter white color. Set aside to cool slightly before you add to your assembled cake.

Assembly

  • Put a cake board down and put a small dollop of frosting on the cake board to act as a glue for the first cake layer.
  • Add first cake layer, then spread an even layer of frosting on top. Place raspberries on top of the frosting to cover the layer. If your raspberries are larger, I recommend slicing them in half before placing.
  • Then add the next cake layer, and repeat frosting and raspberries.
  • Add the last cake layer and frost the entire outside with a light coat of frosting, like naked cake style where the layers are still somewhat visible. This is your crumb coat. Place the cake in the fridge (NOT FREEZER) to allow the frosting to set for about 15 minutes before adding your next layer of frosting.
  • Once crumb coat has chilled, frost the outside with an even coat of frosting.
  • Using a spoon or drip bottle, add a ganache layer to the top.
  • Using a favorite piping tip (I like Wilton 1M) pipe the top of the cake with remaining frosting if desired.
  • Chill in the fridge until ready to serve.

Notes

Ganache tip:
To test the consistency of your ganache before applying to your cake, one trick is to drip it down the sides of a glass cup first. If it runs down at a good speed, then you have a great consistency. If it doesn't want to run down, you may need to add more cream to thin it out. If it runs down extremely quickly and off the glass, you may need to add more chocolate chips and/or let it chill to help it thicken.