White Chocolate Raspberry Cream Cake (Printable)
Luscious vanilla sponge layers with creamy white chocolate filling, vibrant raspberry compote, and fresh whipped cream topping.
# What You'll Need:
→ Cake Layers
01 - 2 ½ cups all-purpose flour
02 - 2 ½ tsp baking powder
03 - ½ tsp 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 tsp 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 tsp vanilla extract
→ Raspberry Compote
14 - 2 cups fresh or frozen raspberries
15 - ⅓ cup granulated sugar
16 - 2 tsp lemon juice
17 - 1 tbsp cornstarch mixed with 2 tbsp water
→ Topping
18 - 1 cup heavy cream, cold
19 - 2 tbsp powdered sugar
20 - 1 tsp vanilla extract
21 - Fresh raspberries and white chocolate curls, optional
# Steps:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, then line bottoms with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl until well combined.
03 - In a large bowl, beat butter and sugar on medium-high speed until light and fluffy, approximately 3–4 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 in two additions. Begin and end with flour mixture. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly between prepared pans. Bake for 28–32 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
06 - Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 4–5 minutes, breaking down berries with a spoon. Stir in cornstarch slurry and continue cooking for 1 minute until thickened. Remove from heat and let cool completely.
07 - Melt white chocolate gently using a double boiler or microwave in 30-second intervals. Allow to cool slightly. Beat cream cheese and powdered sugar until smooth. Add melted white chocolate and vanilla, mixing until combined. Whip heavy cream to soft peaks, then fold gently into white chocolate mixture. Refrigerate until set, approximately 30 minutes.
08 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
09 - Place first cake layer on serving plate. Spread with half the white chocolate cream, then spoon half the raspberry compote over cream. Place second cake layer on top and repeat with remaining fillings. Frost top and sides with whipped cream.
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 filling to set.
# Expert Advice:
01 -
- The white chocolate cream is silkier than anything you will buy at a bakery
- Fresh raspberry compote cuts through the richness in the most perfect way
- Make it ahead and let the flavors deepen overnight
02 -
- Room temperature ingredients are not optional here, cold butter creates sad, dense cakes
- The compote must be completely cooled before layering or the cream will melt into a mess
03 -
- Spray your measuring cup with oil before the cornstarch water mixture, it slides right out
- Freeze the white chocolate for 15 minutes before making curls, they hold their shape better