Yield: 8 SERVINGS
Prep time: 40 MIN
Cook time: 35 MIN
Total time: 4 HR 35 MIN
This white chocolate raspberry cake features three layers of white chocolate cake, a sweet-tart raspberry filling, and plenty of white chocolate buttercream! This cake is the best choice for winter, especially Christmas parties.
FOR THE CHOCOLATE CAKE:
6 ounces white chocolate finely chopped
10 tablespoons unsalted butter cut into chunks
A 15.25-ounce box white cake mix
A 3-ounce box instant white chocolate pudding mix
½ cup whole milk at room temperature
½ cup full-fat sour cream at room temperature
4 large egg whites at room temperature
½ teaspoon vanilla extract
⅛ teaspoon salt
FOR THE REPBERRIES FILLING:
2 cups frozen raspberries
¼ cup granulated sugar
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
FOR THE WHITE CHOCOLATE FROSTING:
4 ounces white chocolate finely chopped
1½ cups unsalted butter, room temperature
5½ -6½ cups powdered sugar
4-6 tablespoons whole milk or heavy cream
2 teaspoons vanilla extract
¼ teaspoon salt
Fresh raspberries for garnish
TO MAKE THE CAKE:
Preheat the oven to 350°F(177°C). Spray three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper. Spray the paper with cooking spray and set pans aside.
Place the white chocolate and the butter in a microwave-safe bowl and heat on 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and the mixture is smooth. Combine the remaining ingredients in a large mixing bowl and beat with an electric mixer set to medium for 2 minutes. Beat in the white chocolate until combined. Divide batter evenly between prepared cake pans and smooth with a spatula.
Bake for 24-28 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool in pans for 20 minutes, then carefully invert onto a wire rack to cool completely before filling and frosting.
TO MAKE THE REPBERRIES FILLING:
While the cake is in the oven, combine all filling ingredients in a small saucepan set over medium heat. Bring to a simmer, stirring constantly, and simmer until the mixture is very thick and clings to a wooden spoon. Scrape into a small bowl and refrigerate until cool enough to spread.
FOR THE WHITE CHOCOLATE FROSTING:
Place the chocolate in a microwave-safe bowl and heat at 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. Set aside to cool for 5 minutes.
Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds. Turn mixer to low and beat in 5½ cups of the powdered sugar, 4 tablespoons milk, and the vanilla and salt until combined. Add the cooled white chocolate and mix on low until incorporated. Turn mixer to medium and mix until smooth. If frosting is too thick, add additional milk; if it’s too thin, add additional powdered sugar.
If your cake layers are too concave for your liking, chill the cake layers, then even them out with a long serrated knife.
Place one cake layer on a cake stand or cardboard cake circle. Spread half of the raspberry filling over the top of the cake (don’t go all the way to the edge). Gently spread (or pipe) a layer of frosting over the top of the filling, this time going all the way to the edge. Repeat with the remaining filling and another layer of frosting. Top with the remaining cake layer.
Frost your cake with the remaining frosting and decorate as desired then serve.