Raspberry White Chocolate Cake

5 from 1 vote

This raspberry cake is made with raspberry jello and is pink. It is filled with homemade raspberry jam and whipped white chocolate ganache. It is topped with a white chocolate buttercream and fresh raspberries.

Prep Time2

Cook Time40

Total Time2 40

Servings: slices

Calories: 649kcal

Author: Stephanie Rutherford

Ingredients

Raspberry Cake

3 ¼ cups All-purpose flour
1 tablespoon Baking powder
1 teaspoon Salt
1 cup Unsalted butter room temperature
1 ¾ cups White granulated sugar
½ cup Raspberry jello the powder
4 Egg whites room temperature
2 Large eggs room temperature
2 teaspoon Pure vanilla extract
1 cup Buttermilk room temperature

Raspberry Jam

1 lb Fresh raspberries
1 ¼ cups White granulated sugar
2 tablespoon Lemon juice
1 tablespoon Unsalted butter

White Chocolate Ganache

1 cup White chocolate chips quality brand guittard or ghirardelli
½ cup Heavy cream
2 tablespoon Unsalted butter melted

White Chocolate Buttercream

2 cups Unsalted butter slightly cold
6 cups Powdered sugar sifted
6 oz White chocolate melted
2 tablespoon Heavy cream
1 teaspoon Pure vanilla extract
Pinch of salt
Fresh raspberries for decoration

US Customary - Metric

Instructions

Raspberry Cake

Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Place an 8 inch parchment circle on the bottom of the pans. Spray again.
In a mixing bowl, sift the flour, baking powder, and salt. Using a mixer, beat the butter and sugar together. Beat for 3 minutes on medium-high. Add in raspberry jello powder. Mix for 20 seconds. Scrape the bowl and mix until combined.
Add in vanila and mix. Add in eggs and egg whites one at a time. Scrape bowl halfway through. Make sure all of the butter is mixed in.
Add in ⅓ of the dry ingredients and half of the buttermilk. Mix until almost combined. Add in another ⅓ of the dry ingredients and the rest of the buttermilk. Then, add the rest of the dry ingredients. Mix until just combined. Scrape the bowl and mix again for 10 seconds.
Pour batter evenly between the three cake pans by using a kitchen scale. Bake for 20-22 minutes. It is done baking when a toothpick inserted comes out clean.
Let the cakes sit in the pans for 10 minutes. Then, transfer to a cooling rack. Allow the cakes to cool completely.

Raspberry Jam

In a saucepan over medium, mix the raspberries, sugar, and lemon juice. Heat until sugar is melted. Turn to medium-high. Heat for 2 minutes. Turn heat down to medium-low and cook for 20-22 minutes.
Place a small ceramic plate in the freezer so it is cold. To test if jam is ready, place a small bit of jam on the plate. Wear gloves and push the jam with your finger to see if it wrinkles. It should slightly wrinkle. Take the jam off the heat.
Add in the butter. Mix until it is melted. Let it sit in the saucepan for 20 minutes before storing.

White Chocolate Ganache

Pour white chocolate chips in a bowl. Heat heavy cream in a saucepan over medium-low heat. Heat until hot and steaming. Pour hot cream over white chocolate chips. Let it sit for 1 minute and 30 seconds.
Mix the chocolate until combined and smooth. Heat the butter in the microwave until melted. Mix the butter with chocolate. If there are small white chocolate flecks, heat the chocolate in the microwave for 10 seconds. Mix thoroughly to see if everything is melted.
Place white chocolate in the freezer. Every 10 minutes mix the chocolate. Keep doing this process until the chocolate is thick like pudding.
Use a hand mixer to whip up the white chocolate. Beat on high for less than 30 seconds. Mix until it is fluffy. Don't over mix because it can split.

White Chocolate Buttercream

Let butter sit on the counter for 30 minutes. This will allow the butter to be slightly cold. While waiting for the butter, sift the powdered sugar.
Using a mixer, beat the butter on medium-high for 2 minutes. The butter should be light and fluffy. Very slowly, add in the powdered sugar. Mix until combined.
Chop white chocolate into small pieces and place in a bowl. Heat for 30 seconds. Then, stir. Heat in 15 second intervals until the chocolate starts to melt. Make sure to stir in between. Then, heat in 10 second intervals until it is melted while stirring in between.
Pour in white chocolate, heavy cream, vanilla, and salt. Mix on low until combined. Beat on high for 4 minutes. Scrape the bowl and mix for 30 seconds.
Place frosting in the fridge for 15 minutes. Then, stir with a wooden spoon to get rid of air bubbles.

Assembly

Place first layer bottom side down. Pipe a double layer of frosting around the edge of the cake to create a barrier. Smooth half of the white chocolate ganache on the cake. Spread half of the jam on top of the white chocolate. Spread until smooth and even.
Repeat with the second layer. Place the last layer with the bottom side up. Apply a small layer of frosting around the cake for the crumb coat layer. Freeze for 15 minutes.
Frost the rest of the cake until smooth. Top the cake with fresh raspberries, white chocolate chips, and white chocolate squares.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 3 tablespoon of flour.

Room temperature baking- Pull out dairy ingredients 2 hours before baking.

Make ahead-

Cake can be made ahead of time. Wrap in cling wrap. Store in the fridge or freezer. Let the cake sit at room temperature for 1 hour before decorating.

White chocolate ganache needs to be made right before decorating.

Jam can be made ahead of time and stored in the fridge.

Nutrition