White Chocolate Raspberry Cream Cake (Print Page)

Luscious vanilla sponge layered with white chocolate cream and raspberry compote, topped with fresh berries.

# What You Need:

→ Cake Layers

01 - 2 ½ cups all-purpose flour
02 - 2 ½ tsp baking powder
03 - ½ tsp salt
04 - ¾ cup unsalted butter, room temperature
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 cup whole milk, room temperature
08 - 2 tsp vanilla extract

→ White Chocolate Cream Filling

09 - 8 oz white chocolate, chopped
10 - 1 ½ cups heavy cream, cold
11 - 8 oz cream cheese, softened
12 - ⅓ cup powdered sugar
13 - 1 tsp vanilla extract

→ Raspberry Compote

14 - 2 cups fresh or frozen raspberries
15 - ⅓ cup granulated sugar
16 - 2 tsp lemon juice
17 - 1 tbsp cornstarch mixed with 2 tbsp water

→ Topping

18 - 1 cup heavy cream, cold
19 - 2 tbsp powdered sugar
20 - 1 tsp vanilla extract
21 - Fresh raspberries and white chocolate curls (optional)

# Directions:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl until evenly combined.
03 - Beat butter and sugar in a large bowl until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Add flour mixture to butter mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly between prepared pans. Bake for 28-32 minutes or until a toothpick inserted in center comes out clean. Let cakes cool completely in pans before removing.
06 - Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until berries break down, 4-5 minutes. Stir in cornstarch slurry and cook until thickened, about 1 minute. Let cool completely.
07 - Melt white chocolate gently over a double boiler or in microwave, stirring frequently. Let cool slightly. Beat cream cheese and powdered sugar until smooth. Add melted chocolate and vanilla, beat to combine. Whip heavy cream to soft peaks and fold into white chocolate mixture. Chill until set.
08 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
09 - Place first cake layer on serving plate. Spread with half the white chocolate cream, then top with half the raspberry compote. Repeat with second layer. Frost top and sides with whipped cream. Decorate with fresh raspberries and white chocolate curls if desired. Refrigerate at least 1 hour before serving.

# Expert Tips:

01 -
  • The white chocolate cream is the kind of thing people will ask you about for years afterward
  • That sweet tart raspberry cutting through all the creamy richness keeps everyone coming back for just one more slice
02 -
  • Room temperature ingredients are not a suggestion here cold butter or eggs will ruin your batter texture and theres no fixing it once it happens
  • Let those cake layers cool completely before assembling or your beautiful white chocolate cream will melt into a sad puddle
03 -
  • Buy actual white chocolate baking bars not those white chips which contain palm oil and wont melt smoothly into your cream mixture
  • If your layers come out slightly domed use a serrated knife to level them before assembling or your cake will wobble precariously

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