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White Chocolate Raspberry Cake
Dessert

White Chocolate Raspberry Cake

2 hServes 12Nutri-Score D€€
from @inbloombakery62 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • all-purpose flour (sifted)Grains300 g
  • granulated sugarPantry300 g
  • unsalted butter (softened)Dairy170 g
  • egg whites (at room temperature)Dairy5 pieces
  • whole milk (at room temperature)Dairy240 ml
  • vanilla extractPantry15 ml
  • baking powderPantry12 g
  • saltSpices3 g
  • sour cream (at room temperature)Dairy120 g
  • sweetened condensed milk (for the vanilla milk soak)Pantry120 ml
  • raspberry jamPantry250 g
  • cream cheese (softened)Dairy300 g
  • white chocolate (melted and cooled)Pantry200 g
  • powdered sugar (sifted)Pantry150 g
  • heavy cream (cold)Dairy240 ml
  • raspberries (fresh, for decorating)Produce150 g

per serving

Nutrition

404kcal

Carbs
52 g
Proteins
5 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Cake pan ×2
  • Mixing bowl ×2
  • Hand mixer
  • Cooling rack
  • offset spatula
  • cake stand

step by step

Method

  1. Preheat and prepare the pans

    • Preheat the oven to 175 °C.
    • Grease and line the cake pans with baking paper.
    Step 1

  2. Make the white cake batter

    • Beat the softened butter with the sugar until pale and fluffy.
    • Add the egg whites and vanilla extract and mix until smooth.
    • Fold in the sifted flour, baking powder and salt alternately with the milk and sour cream until just combined.
    Step 2

  3. Bake the cake layers

    • Divide the batter evenly between the prepared pans.
    • Bake until golden and a skewer comes out clean.
    • Let the layers cool in the pans, then turn out onto a cooling rack.
    Step 3

  4. Prepare the vanilla milk soak

    • Stir the sweetened condensed milk with a splash of milk and a little vanilla extract until smooth.
    Step 4

  5. Make the white chocolate raspberry frosting

    • Beat the cream cheese with the powdered sugar until smooth.
    • Mix in the melted white chocolate and a little raspberry jam.
    • Pour in the cold heavy cream and whip until silky and spreadable.
    Step 5

  6. Soak and fill the cake

    • Brush the cooled cake layers with the vanilla milk.
    • Spread raspberry jam over the first layer, then add a layer of frosting.
    • Stack the remaining layers, repeating the jam and frosting.
    Step 6

  7. Frost and decorate

    • Cover the whole cake with the white chocolate raspberry frosting.
    • Decorate with fresh raspberries.
    Step 7

  8. Chill and serve

    • Refrigerate the cake until the frosting is set before slicing.
    Step 8
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