White Chocolate Raspberry Cake

5 from 2 reviews

This white chocolate raspberry cake is a three layer vanilla cake filled with white chocolate frosting and raspberry jam.

Prep Time1

Cook Time23

Decorating Time1

Total Time2 23

Servings: pieces

Calories: 752kcal

Preheat the oven to 350℉. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with 8-inch parchment paper circles and spray again.
In a medium bowl, sift the cake flour, baking powder, baking soda, and salt. Set aside.
3 1/4 cups Cake flour, 2 tsp Baking powder, 1 tsp Baking soda, 1 tsp Salt
Using a mixer, beat the butter, oil, and sugar on high speed for 2 minutes until pale and fluffy.
1 cup Unsalted butter, 3 TBSP Oil, 1 1/2 cups White granulated sugar
Add in eggs, vanilla, and sour cream. Mix on medium speed until combined. It will appear a little chunky due to the sour cream.
4 Large eggs, 1 tsp Pure vanilla extract, 1 cup Sour cream
Add 1/3rd of the dry ingredients and half of the buttermilk and mix on low speed. Add another1/3rd of the dry ingredients and the rest of the buttermilk. Then, finish with the rest of the dry ingredients.
1 cup Buttermilk
Pour evenly between the three cake pans. Bake for 22-25 minutes until a toothpick inserted comes out clean.
Let the cakes sit in the hot pans for 10 minutes. Then, transfer to a cooling rack. Cool completely before decorating.

Start this ahead of time or while the cakes are in the oven.
In a medium saucepan over medium heat, mix the raspberries and the sugar. Heat until berries start to soften and leak juices. Heat until the jam is thickened. IT will equal to 1 cup of jam. If more than that, cook for a few more minutes.
3 cups Raspberries, 3/4 cup White granulated sugar
Cool the jam completely before using.

In a medium bowl, sift the powdered sugar. Set aside. Melt the white chocolate chips in a bowl in the microwave. Heat for 20 second intervals until melted. Make sure to stir well.
2 cups Powdered sugar, 2 cups White chocolate chips
Using a mixer, beat the butter on high speed for 3 minutes. Scrape the bowl using a rubber spatula.
2 1/2 cups Unsalted butter
Add in the powdered sugar and mix on low until combined.
1 tsp Pure vanilla extract, Pinch of salt
Add in the vanilla, salt, and melted white chocolate. Mix on low until combined. Then, switch to high speed and beat until creamy.

Use a serrated knife to cut off any uneven domes on the cakes. Pipe a small amount of frosting on the board you are decorating on.
Place the 1st layer of cake down on the board. Frost ¾ cups of frosting over the cake. Pipe a border of frosting around the edges of the cake. Add in 1/2 of the raspberry jam.
Repeat with the second cake layer. Place the last layer of cake with the bottom of the cake facing up.
Fill any of the cracks of the cake with frosting (on the sides). Then, frost the cake in a very light layer of frosting. Place in the freezer for 15 minutes. This will lock the crumbs into the cake.
Frost the rest of the cake. Freeze for 10 minutes.

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 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.