Elegant White Chocolate And Raspberry Cake
This sophisticated layer cake features a moist, velvet-crumbed sponge infused with high-quality white chocolate and layered with a vibrant, tart raspberry reduction and silky white chocolate buttercream.
Ingredients
Ingredients
- 2.5 cups cake flour sifted
- 1.5 cups granulated sugar
- 1 cup unsalted butter softened to room temperature
- 6 oz white chocolate melted and cooled slightly
- 1 cup whole milk room temperature
- 4 large egg whites room temperature
- 2 tsp baking powder
- 0.5 tsp salt
- 2 tsp vanilla extract
- 1.5 cups fresh raspberries for filling and garnish
- 3 cups powdered sugar for the frosting
- 0.25 cup raspberry jam seedless
Notes
Store the cake in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving for the best texture. You can make the cake layers a day in advance and wrap them tightly in plastic wrap once cooled. For a 'naked cake' look, use less frosting on the sides.