White Chocolate Raspberry Cream Cake (Printable Version)
Moist vanilla sponge cake with creamy white chocolate filling and vibrant raspberry compote, finished with whipped cream topping.
# Ingredient List:
→ Cake Layers
01 - 2 ½ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ teaspoon salt
04 - ¾ cup unsalted butter, room temperature
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 cup whole milk, room temperature
08 - 2 teaspoons vanilla extract
→ White Chocolate Cream Filling
09 - 8 oz white chocolate, chopped
10 - 1 ½ cups heavy cream, cold
11 - 8 oz cream cheese, softened
12 - ⅓ cup powdered sugar
13 - 1 teaspoon vanilla extract
→ Raspberry Compote
14 - 2 cups fresh or frozen raspberries
15 - ⅓ cup granulated sugar
16 - 2 teaspoons lemon juice
17 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Topping
18 - 1 cup heavy cream, cold
19 - 2 tablespoons powdered sugar
20 - 1 teaspoon vanilla extract
21 - Fresh raspberries and white chocolate curls
# How to Make:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl until well combined.
03 - Beat butter and granulated sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Add flour mixture to butter mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined.
05 - Divide batter evenly between prepared pans. Bake for 28-32 minutes or until a toothpick inserted into center comes out clean. Cool completely in pans before removing.
06 - Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until berries break down, 4-5 minutes. Stir in cornstarch slurry and cook until thickened, about 1 minute. Cool completely.
07 - Melt white chocolate gently over a double boiler or microwave. Let cool slightly. Beat cream cheese and powdered sugar until smooth. Add melted white chocolate and vanilla, beat to combine. Whip heavy cream to soft peaks, then fold into white chocolate mixture. Chill until set.
08 - Whip heavy cream with powdered sugar and vanilla extract to stiff peaks.
09 - Place first cake layer on serving plate. Spread with half the white chocolate cream, then top with half the raspberry compote. Repeat with second layer.
10 - Spread whipped cream over top and sides of cake. Decorate with fresh raspberries and white chocolate curls if desired. Refrigerate at least 1 hour before serving.
# Expert Tips:
01 -
- The combination of tangy raspberry compote and silky white chocolate cream is pure magic in every bite
- This cake looks stunning but is completely achievable for home bakers who take their time
- Make ahead friendly, which means you can actually enjoy your own party
02 -
- All components must be completely cool before assembling, or the cream will melt and slide
- The white chocolate cream needs proper chilling time to set firm enough for layering
- Raspberries vary in sweetness, so taste your compote and adjust sugar accordingly
03 -
- Freeze your cake layers for 45 minutes before assembly to reduce crumbs and make handling easier
- Mix a tablespoon of raspberry compote into the remaining whipped cream for a pretty pink topping variation