Can I use frozen raspberries instead of fresh raspberries for this white chocolate raspberry cake?

Yes, you can sub frozen raspberries for the inside of the cake but not for the top. Be careful not to overmix the batter when using frozen fruit; work quickly and gently hold the fruit to combine.

Can I use 8 inch cake pans instead of 9 inch pans?

Yes, you can use 8 inch cake pans instead of 9 inch pans. Typically you can use 1 inch smaller or larger than what a recipe calls for. You may need to adjust your bake time. A larger pan may need less time and a smaller pan may need a little longer.

Can I make a layered cake in advance?

The best way to make a layered cake in advance is to make your cake layers and freeze them until ready to build and ice. It's best to ice a cake with fresh icing. Wrap each layer tightly in plastic wrap and freeze up to a month.

White Chocolate Raspberry Cake

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This white chocolate raspberry cake will be your most popular cake to serve for a special day or for the holidays. And that’s a promise! The cake has 3 layers, is filled with bursts of juicy sweet raspberries and is coated in a fluffy sweet white chocolate buttercream icing. To top it off, fresh raspberries are piled on top to create a show stopper of a dessert!

Author: Alie Romano
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 minutes
Yield: 16 1x
Category: Dessert
Cuisine: American

Ingredients

Units Scale

Cake

3 1/2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
2 cups granulated sugar
3 eggs, at room temperature
1 1/2 teaspoons vanilla extract
2 1/4 cups buttermilk or sour milk*, at room temperature
2 half pints (12 oz) fresh raspberries

Icing

4 1/2 cups icing sugar, sifted
1 cup unsalted butter, at room temperature
4 Tablespoons fresh whipping cream
2.5–3 oz white chocolate, melted

Topping

2 half pints (12 oz) fresh raspberries

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Instructions

Preheat the oven to 350˚F. Line three 9″ round cake pans with parchment paper and grease the sides (if you only have two pans that will work too). Set them aside.
In a large bowl, add flour, baking powder, soda, and salt together. Mix to combine and set aside.
In the bowl of a stand mixer, add butter and slowly add sugar together beating until light and fluffy. Add eggs one at a time and continue to beat until well incorporated. Add vanilla.
Now add the dry ingredients and the buttermilk to the butter mixture; making 3 additions of dry ingredients and 2 of buttermilk. Your batter should be airy and light, be careful not to overmix the batter.
Add fresh raspberries to the batter and gently fold the berries into the batter (I like to break the raspberries in half).
Spoon the batter evenly into your prepared pans.
Place the pans into the middle of the oven and bake for 25 – 30 minutes or until a toothpick inserted in the middle comes out clean. Rotate the pans halfway through baking time.
Immediately place the baked cakes in the freezer (right in the pans).
Meanwhile, make your icing. In a large bowl of a stand mixer add icing sugar and butter together, beat on low and slowly add your whipping cream. Continue to beat while adding the melted chocolate. Beat on high until airy, light and fluffy.
Build your cake. Take cakes out of the freezer and remove them from the cake pans (and parchment paper on the bottoms). Using a large bread knife, carefully trim the tops of the cakes to make flat even layers. Dust any crumbs off the cakes.
Build your cake on a cake board or right on your cake stand. Place a dollop of icing in the middle of the board/cake stand. This is to keep your cake in place. Add your first cake layer. Next, add a heaping amount of icing and spread out over the cake, letting lots of icing fall over the sides.
Add your next cake layer and repeat, letting the icing fall off the sides again. Add your top layer and add icing, again let the icing fall off the sides. Smooth the top so it’s flat and even.
Using a large offset spatula run the spatula along the sides with the icing that is hanging off the cake. Make sure the sides are thick with icing and don’t worry about the icing being even.
Make the design. Now place the offset spatula at the bottom of the cake and gently run the spatula up the cake. This will leave a long indent. Continue placing the spatula at the bottom and running it up the cake beside the last indent. Repeat until the cake is completely covered in indents.
Add fresh raspberries to the top of the cake once ready to serve.

Notes

*Sour Milk – if you don’t have buttermilk you can make your own. Add 2 1/4 cups of milk to a bowl (or large measuring cup). Remove 2 tablespoons of the milk. Now add 2 tablespoons of lemon juice and stir together. Let milk sit for 5-8 minutes. The milk will begin to form lumps and thicken. Volia, you now have buttermilk!

The cake will last 4 days stored in the fridge.

Nutrition

Serving Size: 1 of 18
Calories: 609
Sugar: 58.9g
Sodium: 368mg
Fat: 29.6g
Saturated Fat: 18.1g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 84.1g
Fiber: 5.6g
Protein: 5.9g
Cholesterol: 101mg

Find it online: https://bakingforfriends.com/white-chocolate-raspberry-cake/