WHITE CHOCOLATE
RASPBERRY CAKE
baranbakery.com
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This white chocolate raspberry cake is made up of fluffy vanilla cake layers frosted with a white chocolate buttercream and tart raspberry swirls.
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Ingredients
VANILLA Cake
AP flour baking powder fine sea salt unsalted butter granulated sugar vegetable oil eggs vanilla extract sour cream milk
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FILLING
raspberries lemon juice cornstarch granulated sugar fine sea salt
BUTTERCREAM
egg whites granulated sugar unsalted butter white chocolate chips vanilla extract
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STEP 1:
For the cake, whisk flour, baking powder and salt. Set aside. Whisk butter and sugar, and in oil and beat. Beat in one egg at a time.
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STEP 2:
Beat in sour cream and vanilla, add half the dry ingredients and mix. Pour in milk, followed by the rest of the dry ingredients.
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STEP 3:
Distribute batter among prepared pans. Bake at 350F for 30 min and allow the cake to cool completely before frosting.
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STEP 4:
For filling, combine raspberries, sugar, salt, cornstarch and lemon over heat. Stir until sugar starts to dissolve.
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STEP 5:
Simmer for 5-10 minutes, until thickened, then press filling through a sieve and cool completely, then refrigerate.
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STEP 6:
For the buttercream, whisk egg white and sugar over a double boiler until sugar dissolves. Then remove and beat the mixture.
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STEP 7:
Beat in 2 Tbsp of butter at a time and melt the white chocolate. Add white chocolate, vanilla and salt and beat until combined.
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STEP 8:
To assemble, spread buttercream on top of 1st layer and swirl raspberry filling on top of the buttercream.
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STEP 9:
Repeat with all the layers and place the last layer on top. Refrigerate for 30 min then frosting the outside.
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STEP 10:
Swirl some more raspberry sauce on top of the cake and top with fresh raspberries and white chocolate shavings.
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baranbakery.com
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