Are you looking to impress your guests with a dessert that is both elegant and mouth-wateringly delicious? Look no further than our White Chocolate Cake with Raspberries! This cake is not just a treat for the taste buds; it offers a sensory experience that combines the creamy sweetness of white chocolate with the refreshing tartness of raspberries. According to culinary studies, desserts incorporating fruits are not only more appealing but can also enhance the overall flavor profile, making this combination a winning choice.

Ingredients Needed

Creating the perfect White Chocolate Cake with Raspberries requires a selection of quality ingredients:

• ½ c heavy cream: Adds richness and moisture to the cake.
• ½ c white chocolate chips: The star of the dessert, providing creamy sweetness.
• 2 ½ c flour: Acts as the structure of the cake.
• 1 tsp baking powder: Helps the cake rise beautifully.
• ½ tsp baking soda: Enhances the cake’s texture.
• ½ tsp salt: Balances the flavors.
• 1 ⅔ c sugar: Sweetens the cake, making it decadent.
• ¾ c butter (room temperature): Adds a lush, buttery flavor.
• ¼ c shortening: Creates a finer crumb in the cake.
• 4 egg whites: Contributes to a light and airy texture.
• ½ c milk: Keeps the batter moist.
• ½ c sour cream: Adds acidity for a deeper flavor.
• 1 tsp vanilla: Infuses the cake with aromatic flavor.
• 1 package white chocolate pudding mix: Enhances the cake’s creaminess.
• 1 ½ c raspberries (washed and dried): Provides tartness and a burst of flavor.
• 1 c chocolate chips (separated): For frosting or additional texture.
• 7 ½ c powdered sugar: The base for our sweet frosting.
• 2 ½ c butter (room temperature): Perfect for creating a rich and fluffy frosting.
• 1 Tbs milk: Adjusts the consistency of the frosting.
• 1 tsp vanilla: Amplifies flavor in the frosting.
• ½ c + 1 Tbs heavy cream: For the ganache.
• 1 c white chocolate chips: For the ganache and additional flavor.
• 1-2 c raspberries for topping: Fresh and vibrant garnish for presentation.

Timing

The total time to whip up this masterpiece is approximately 90 minutes—which is 20% less than the average cake recipe. Here’s the breakdown:

• Preparation Time: 30 minutes
• Cooking Time: 40 minutes
• Cooling Time: 20 minutes

How to Make White Chocolate Cake with Raspberries

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures a perfectly baked cake.

Step 2: Prepare the Cake Pans

Line the bottom of three 9” cake pans with parchment paper and spray them with baking spray. This step is crucial to prevent sticking.

Step 3: Make the White Chocolate Mixture

In a microwave-safe bowl, heat ½ cup of heavy cream for 1 minute. Pour it over ½ cup of white chocolate chips and let it set for 1 minute. Afterward, stir until completely smooth and set aside.

Step 4: Mix Dry Ingredients

In a large mixing bowl, whisk together 2 ½ cups of flour, 1 tsp of baking powder, ½ tsp of baking soda, and ½ tsp of salt. This forms a well-balanced base for your cake.

Step 5: Cream Butter and Sugar

In a stand mixer fitted with a paddle attachment, combine 1 ⅔ cups of sugar, ¾ cup of butter, and ¼ cup of shortening. Beat on high speed for about 2 minutes or until fluffy and lighter in color.

Step 6: Incorporate Wet Ingredients

Add 4 egg whites, ½ cup of milk, ½ cup of sour cream, and 1 tsp of vanilla into the butter mixture and stir until combined.

Step 7: Add Dry Ingredients

Gradually add the flour mixture along with 1 package of white chocolate pudding mix, mixing just until incorporated.

Step 8: Fold in Raspberries and White Chocolate Chips

Gently fold in 1 ½ cups of raspberries and 1 cup of white chocolate chips. This may require a soft touch to ensure the raspberries remain whole.

Step 9: Bake the Cakes

Evenly divide the batter among the prepared pans and bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Place the pans on a cooling rack to cool completely.

Step 10: Prepare the Frosting

In the stand mixer bowl, place 7 ½ cups of powdered sugar, 2 ½ cups of butter, 1 Tbs of milk, and 1 tsp of vanilla. Beat together on high speed for about 2-3 minutes, until fluffy.

Step 11: Create the Ganache

Heat the remaining ½ cup of heavy cream in a microwave-safe bowl for 1 minute. Pour it over 1 cup of white chocolate chips, letting it stand for 1 minute. Stir until smooth.

Step 12: Assemble the Cake

Begin assembling by placing one cake layer on a stand. Spread about ⅔ cup of frosting on top, add the next layer, and repeat. Once completed, frost the top and sides of the cake. Pour the ganache over the top, letting it drizzle down the sides. Finish with a delightful pile of fresh raspberries.

Nutritional Information

Each slice of this indulgent White Chocolate Cake with Raspberries contains approximately:

• Calories: 580
• Fat: 32g
• Carbohydrates: 75g
• Protein: 6g
• Fiber: 1g

If you are seeking rich flavor, this cake fits the bill without sacrificing your dietary balance.

Healthier Alternatives For White Chocolate Cake with Raspberries

If you’re looking to make this cake a bit healthier, consider the following modifications:

• Substitute whole wheat flour for all-purpose flour for added fiber.
• Replace some or all of the sugar with coconut sugar or a sugar substitute.
• Use Greek yogurt instead of sour cream to reduce fat.
• Try dark chocolate chips instead of white chocolate for a richer flavor.

Serving Suggestions

This cake can be served in many delightful ways:

• Accompany with a scoop of vanilla ice cream for an extra creamy touch.
• Garnish with mint leaves for a fresh contrast.
• Pair with a drizzle of raspberry sauce for enhanced flavor.

Common Mistakes To Avoid

• Overmixing the batter can lead to a dense cake. Mix just until combined.
• Do not skip the cooling step; frosting a hot cake can cause it to melt.
• Be careful not to overbake, as this will dry out the cake.

Storing Tips For White Chocolate Cake with Raspberries

To keep your cake fresh:

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to a week, or freeze for up to 3 months. Make sure to wrap tightly.

Conclusion

In summary, our White Chocolate Cake with Raspberries is an irresistible dessert that combines a variety of flavors and textures, providing a memorable treat for any occasion. Don’t hesitate to try this recipe, and be sure to share your results or explore similar posts for more heavenly desserts!

Frequently Asked Questions

What can I substitute for raspberries?

If you cannot find fresh raspberries, consider using strawberries or blueberries for a similar burst of flavor.

Can I make this cake in advance?

Yes! You can bake the cakes in advance and store them in the freezer. Just frost them the day you plan on serving.

How do I avoid a crumbly cake?

Ensure that all your ingredients are at room temperature and measure everything accurately. Additionally, avoid overmixing the batter.

Can I use whole eggs instead of egg whites?

You can, but using solely egg whites results in a lighter, fluffier cake.

What can I do if my cake is too dry?

If your cake ends up slightly dry, drizzle a simple syrup or fruit juice over the layers before frosting to add moisture.

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