White Chocolate Raspberry Cream Cake (Print Version)

Moist vanilla sponge layered with creamy white chocolate filling and tangy raspberry compote, topped with whipped cream and fresh berries.

# What You'll Need:

→ Cake Layers

01 - 2 ½ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ teaspoon 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 teaspoons 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 teaspoon vanilla extract

→ Raspberry Compote

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

→ Topping

18 - 1 cup heavy cream, cold
19 - 2 tablespoons powdered sugar
20 - 1 teaspoon vanilla extract
21 - Fresh raspberries and white chocolate curls

# Step-by-Step Guide:

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 well combined.
03 - Beat butter and granulated sugar in a large bowl until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix 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 until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then transfer to wire rack to cool completely.
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. 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 white chocolate and vanilla, beating to combine. Whip heavy cream to soft peaks and fold into white chocolate mixture. Chill until set, about 30 minutes.
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.
10 - Spread whipped cream over top and sides of cake. Decorate with fresh raspberries and white chocolate curls if desired. Refrigerate at least 1 hour before serving.

# Expert Suggestions:

01 -
  • The white chocolate cream is ridiculously stable unlike other frostings that slide right off your cake
  • That raspberry compote gets this gorgeous jewel tone that makes people think you slaved for hours
02 -
  • Room temperature ingredients combine better and prevent that curdled look when you add eggs to butter
  • The white chocolate filling needs at least 30 minutes in the fridge to firm up or it will squish out when you stack the layers
03 -
  • If your white chocolate seizes and gets grainy whisk in a teaspoon of vegetable oil to smooth it out
  • Use cake flour instead of all purpose for an even more tender delicate crumb that practically melts in your mouth

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