White Chocolate Raspberry Delight!
A beautiful and decadent vanilla cake with raspberry preserves and a rich white chocolate buttercream frosting. This delightful dessert is perfect for any special occasion or a sweet treat.
Equipment
- Stand Mixer
- 8-inch Round Cake Pans
- Parchment Paper
- Wire Rack
- Spatula
- Microwave-safe Bowl
- Piping bag
- Offset Spatula
- Cake Scraper
- Sharp Knife
Ingredients
Vanilla Cake
- 2 cups Granulated Sugar
- 2 3/4 cups Cake Flour spooned and leveled
- 2 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 3/4 cup Unsalted Butter softened
- 1 cup Heavy Cream
- 1/2 cup Buttermilk
- 2 teaspoons Vanilla Extract
- 1 cup Egg Whites at room temperature
Filling
- 1/2 cup Raspberry Preserves divided
White Chocolate Buttercream Frosting
- 12 ounces White Chocolate finely chopped
- 2 cups Unsalted Butter softened
- 4 cups Powdered Sugar
- 1/4 cup Heavy Cream (or whole milk)
Garnish (Optional)
- 1 cup Fresh Raspberries
- White Chocolate Curls (from a bar)
Instructions
For the Simple Vanilla Cake:
1. Preheat & Prep Pans: Get your oven ready at 350°F (175°C). Lightly grease three 8-inch round cake pans and line the bottoms with parchment paper.- 2. Combine Dry Ingredients: In a large stand mixer bowl with the paddle attachment, gently mix the granulated sugar, flour, baking powder, and salt on low speed until just combined.
- 3. Add Butter: Add the softened butter to the dry mixture. Increase the mixer speed to medium and beat for about 3 minutes until the mixture looks like damp, coarse sand.
- 4. Wet Ingredients: Reduce the mixer speed to its lowest setting. Gradually pour in the heavy cream, buttermilk, and vanilla extract.
- 5. Mix Well: Increase the speed to medium and beat for 2 minutes. The batter will be delightfully thick!
- 6. Scrape & Whisk: Stop the mixer and use a spatula to thoroughly scrape down the sides and bottom of the bowl. Mix on medium for another 30 seconds.
- 7. Egg Whites: With the mixer still on low, add the egg whites in three parts, beating for just 20 seconds after each addition. You'll see the batter become beautifully silky smooth – be careful not to overmix!
- 8. Divide Batter: Evenly distribute your lovely cake batter among the three prepared pans.
- 9. Bake: Pop them into the preheated oven for 20-22 minutes. The cakes are done when they're a pale golden color, slightly pull away from the pan edges, and spring back when gently touched. A toothpick inserted in the center should come out clean.
- 10. Cool: Let the cakes cool in their pans for 10 minutes, then carefully invert them onto a wire rack to cool completely. This is crucial before frosting!
For the Decadent White Chocolate Buttercream:
1. Melt Chocolate: Place the finely chopped white chocolate in a microwave-safe bowl. Melt it slowly in 30-second bursts at 50% power, stirring well after each interval, until smooth. Set aside to cool completely.- 2. Cream Butter: In a large stand mixer bowl with the paddle attachment, beat the softened butter on medium speed for a few minutes until it’s wonderfully creamy.
- 3. Add Powdered Sugar: With the mixer on its lowest speed, gradually add the powdered sugar. Once it's incorporated, crank up the speed to high and beat for 2 minutes. Don't forget to scrape down the sides of the bowl!
- 4. Mix in Chocolate: Add the cooled, melted white chocolate and beat on medium speed for 2 minutes.
- 5. Fluff it Up: Finally, pour in the heavy cream (or milk) and beat for 1 more minute until the buttercream is incredibly light and fluffy. Transfer about one-third of the frosting to a piping bag for easy assembly.
Assembling Your Beautiful Cake:
1. First Layer: Place one cooled cake layer on your serving plate or cake stand. Pipe a neat ring of buttercream around the outer edge.- 2. Fill & Frost: Gently fill the inside of the buttercream ring with ¼ cup of raspberry preserves, then pipe a layer of buttercream on top of the preserves.
- 3. Second Layer: Carefully place the next cake layer on top and press gently to sandwich them. Repeat the piping, filling with the remaining ¼ cup raspberry preserves, and frosting steps.
- 4. Final Layer & Crumb Coat: Place the last cake layer on top. Use an offset spatula to spread a thin layer of buttercream over the top and sides of the entire cake – this is your 'crumb coat' to seal in any loose crumbs. Chill the cake in the refrigerator for 30 minutes to firm up.
- 5. Final Frosting: Once chilled, spread the remaining buttercream generously over the top and sides of the cake. Use a cake scraper or offset spatula to smooth it out for a stunning finish.
- 6. Garnish & Serve: Adorn the outside edge of the cake with fresh raspberries and scatter those lovely white chocolate curls over the top.
- 7. Enjoy! Slice, serve, and savor your homemade masterpiece! (For clean slices, dip a sharp knife in hot water and wipe it dry before each cut.)
Notes
Nutrition Information (per serving):
Calories: 400
Total Carbohydrates: 55g
Net Carbohydrates: 53g
Fat: 20g
Protein: 4g
Fiber: 2g Enjoy this homemade masterpiece! For clean slices, dip a sharp knife in hot water and wipe it dry before each cut.
Calories: 400
Total Carbohydrates: 55g
Net Carbohydrates: 53g
Fat: 20g
Protein: 4g
Fiber: 2g Enjoy this homemade masterpiece! For clean slices, dip a sharp knife in hot water and wipe it dry before each cut.
