White Chocolate Raspberry Cream Cake (Printer-friendly)

Moist vanilla layers with white chocolate cream and raspberry compote.

# What you'll need:

→ 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

# Method:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat butter and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix 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, being careful not to overmix.
05 - Divide batter evenly between prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
06 - In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until berries break down, 4-5 minutes. Stir in cornstarch slurry and cook until thickened, about 1 minute. Remove from heat and cool completely.
07 - Melt white chocolate gently over a double boiler or in the microwave, stirring frequently. Let cool slightly. In a large bowl, 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, about 30 minutes.
08 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
09 - Place one cooled cake layer on a serving plate. Spread with half the white chocolate cream, then top with half the raspberry compote. Repeat with second layer. Spread whipped cream over top and sides of cake.
10 - Decorate with fresh raspberries and white chocolate curls if desired. Refrigerate for at least 1 hour before serving to allow flavors to meld and cake to set.

# Expert Tips:

01 -
  • The white chocolate cream filling is like eating a cloud that decided to be indulgent
  • Fresh raspberries bring this bright tartness that makes every forkful exciting
  • This cake looks like it came from a fancy bakery but youre the one who made it happen
02 -
  • Room temperature ingredients combine smoothly and create a tender crumb texture
  • The white chocolate cream needs proper chilling time or it will slide right off the cake
  • Fold the whipped cream gently, over mixing collapses all the air you just whipped in
03 -
  • Chill your mixing bowl and whisk before whipping cream for faster, more stable results
  • Freeze the cake layers for 30 minutes before frosting to reduce crumbs and make assembly easier

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