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Perfect Raspberry White Chocolate Layer Cake

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A moist and elegant raspberry white chocolate layer cake topped with delicate buttercream roses, perfect for celebrations and easy enough for home bakers.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (230g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • ½ cup (120g) sour cream, at room temperature
  • 12 oz (340g) white chocolate, chopped
  • 1 ½ cups (340g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • ½ cup (120ml) fresh raspberry puree, strained
  • 1 tsp vanilla extract
  • Pinch of salt
  • Extra buttercream for piping roses
  • Fresh raspberries (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease cake pans and line bottoms with parchment paper.
  2. Whisk together sifted flour, baking powder, and salt in a medium bowl.
  3. Beat softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Alternately add dry ingredients and milk to butter mixture, starting and ending with dry ingredients. Mix gently until combined. Fold in sour cream gently.
  6. Divide batter evenly into prepared pans and smooth tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  8. Blend fresh raspberries until smooth and strain through a fine mesh sieve to remove seeds. Set aside ½ cup for buttercream.
  9. Melt white chocolate gently over a double boiler or in short bursts in the microwave, stirring often. Let cool slightly.
  10. Beat softened butter until creamy. Gradually add powdered sugar on low speed to avoid sugar cloud.
  11. Add melted white chocolate, raspberry puree, vanilla extract, and pinch of salt. Beat on medium-high until fluffy and smooth, about 5-7 minutes. Chill briefly if too soft or add a teaspoon of milk if too stiff.
  12. Place one cake layer on serving plate. Spread a generous amount of buttercream on top. Repeat with remaining layers. Smooth sides and top with offset spatula and bench scraper.
  13. Fill piping bag fitted with petal tip with remaining buttercream. Pipe roses by swirling from center outward at a 45-degree angle.
  14. Refrigerate cake for at least 30 minutes to set buttercream. Bring to room temperature for about 20 minutes before slicing.

Notes

Melt white chocolate gently to avoid graininess. Keep butter softened but not greasy for smooth buttercream. Fold sour cream gently into batter to keep cake light. Bake layers back-to-back for consistent oven heat. Chill buttercream if too soft for piping. Rotate cake turntable instead of moving piping hand for smoother roses.

Nutrition

Keywords: raspberry cake, white chocolate cake, layer cake, buttercream roses, celebration cake, easy cake recipe, homemade cake

Find it online: https://avabake.com/perfect-raspberry-white-chocolate-layer-cake-recipe-with-easy-buttercream-roses-tutorial/