Description
Indulge in the decadent delight of White Chocolate Raspberry Layer Cake, a stunning dessert that harmonizes the creamy richness of white chocolate with the refreshing tartness of raspberries. Perfect for any celebration, this cake features moist layers enveloped in luscious raspberry buttercream, making it an impressive centerpiece for birthdays, weddings, or just a cozy afternoon treat. Easy to make yet visually stunning, this recipe invites bakers of all skill levels to create a masterpiece that will leave guests craving more.
Ingredients
Scale
- 230g unsalted butter
- 300g white chocolate
- 200g sugar
- 240ml almond milk
- 2 large eggs
- 350g all-purpose flour
- 100g frozen raspberries
- For buttercream: 230g unsalted butter
- 435g icing sugar
- raspberry jam
Instructions
- Preheat oven to 180ยฐC (350ยฐF). Grease and line two 8-inch round pans.
- Melt butter, white chocolate, sugar, and almond milk in a saucepan over medium heat until smooth. Cool slightly.
- Stir in eggs and vanilla extract until combined.
- Mix in flour, baking powder, salt; fold in frozen raspberries.
- Divide batter between pans and bake for 30-35 minutes until a skewer comes out clean. Cool on a wire rack.
- For buttercream, beat softened butter until fluffy. Gradually add icing sugar and milk; mix in raspberry jam until creamy.
- Assemble cake by layering with buttercream and fresh raspberries.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (110g)
- Calories: 480
- Sugar: 45g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Use high-quality white chocolate for superior flavor. Ensure all ingredients are at room temperature for better mixing. Customize flavors with lemon zest or almond extract if desired.