When I was discussing flavor options for the wedding with my cousin and his wife, one of the first things they mentioned was how much they like raspberries. Since they were so excited about the Raspberry White Chocolate Cupcakes they asked that I use the same flavor profile for the cake.
This recipe is basically identical to the recipe for the cupcakes, but the assembly is obviously different, and the cake turned out so well I wanted to make sure it had its own post in case someone else would want to make it. I tried this cake with both a bittersweet chocolate and a white chocolate ganache. The cake is delicious either way, but the bittersweet chocolate ganache is way easier to make since the white chocolate ganache is a bit more finicky to get the right consistency.
Organic Valley generously provided the dairy products that were used when I made this cake for the wedding. When you scan through the ingredient list you’ll see that this included a lot of eggs and butter as well as some cream cheese and heavy whipping cream. The Organic Valley products help make this cake delicious!
Raspberry White Chocolate Cakes
- 1 1/2 cups unsalted butter, at room temperature
- 8 oz. cream cheese, at room temperature
- 3 cups sugar
- 6 large eggs
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 3 cups all purpose flour
- 1 tsp. salt
- 16 oz. raspberries (fresh or frozen)
- 1/4 cup sugar
- 1 tbsp. water
- 1 tbsp. cornstarch
- Squeeze of lemon juice
- 10 oz. white chocolate
- 6 large egg whites
- 1 1/2 cup sugar
- 3 cup unsalted butter, at room temp and cut into tablespoon-sized pieces
- 1/2 tsp. salt
- 4 oz. bittersweet chocolate*
- 1/2 cup heavy whipping cream
- 1/4 cup light corn syrup
- 2 tsp. vanilla extract
* If you want to use white chocolate, use 3 tbl. heavy cream and 1 1/2 tbl. corn syrup, follow the rest of the directions as written
- Preheat the oven to 325 degrees. Grease and flour four 8-inch cake pans.
- Beat the butter and cream cheese on medium speed until smooth. Pour in the sugar and beat on high until light and airy, at least 5 minutes. Add the eggs, one at a time, using the whisk attachment on the mixer. Beat after each addition and scrap the bowl as needed. Mix in the vanilla and almond extracts. Stir in the flour and salt until combined.
- Scoop 2 cups of batter into each cake pan. Bake for about 20 minutes until the top of the cake is very light brown and a toothpick inserted in the cake comes out clean. Allow the cake to cool in the pan for a few minutes before transferring to a cooling rack.
- While the cakes are baking, you can make the raspberry filling. Start by combining the raspberries and sugar in a medium saucepan over medium heat, stirring occasionally. Whisk the water and cornstarch in a small bowl until smooth. When the berries have started to boil, stir in the cornstarch. Allow to boil for a few minutes until thick. Remove from heat and stir in the lemon juice. Allow the filling to cool.
- To make the frosting, chop the white chocolate and then melt it over a double boiler. Set it aside to cool slightly.
- In a double boiler, whisk the egg whites and sugar together, I use the bowl from my Kitchen Aid for this step. Heat, whisking constantly, until the mixture reaches 160 degrees. Remove from heat and use an electric mixer with the whisk attachment to beat the eggs until they are fluffy and hold stiff peaks, about 6 minutes.
- On a medium-low speed, add the salt and butter a few pieces at a time. Once all the butter is added, turn the mixer on high and beat until smooth and creamy. Add the cooled white chocolate mixture and mix until combined.
- To assemble the cake, start by using a large knife or cake leveler to make sure each layer of the cake is level. Smooth some frosting over the first layer of cake, then pipe a ring of frosting around the outer edge to serve as a ‘dam’ to keep the raspberry filling from leaking out the side. Spoon some raspberry filling into the center of the cake and smooth to evenly cover the surface. Repeat the process with the remaining layers. Apply a thin layer of frosting around the outside of the cake to serve as the crumb coat. Place in the freezer for about 30 minutes.
- If you’d like the outer layer of frosting to be tinted pink, add a spoonful of the raspberry filling to the frosting. Remove the cake from the freezer and finish frosting the cake then return to the refrigerator.
- To make the ganache, finely chop the chocolate and place in a heat-safe bowl. Heat the cream over the stove or microwave until it simmers, then pour over the chopped chocolate. Let sit for several minutes, then stir until smooth. Add the corn syrup and vanilla. Let the glaze cool for 5-10 minutes until it reaches a pourable consistency then slowly pour it over the surface of the cake allowing it to drip down the sides. Chill the cake until the glaze sets.