White Chocolate Raspberry Cream Cake (Print View)

Luscious layered vanilla sponge with white chocolate cream filling and vibrant raspberry compote, finished with whipped topping and fresh berries.

# What You 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 (optional)

# How to Make It:

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 evenly combined.
03 - Beat butter and granulated sugar in a large bowl until light and fluffy, approximately 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 in two additions. Begin and end with flour mixture. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly between prepared pans. Bake for 28-32 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
06 - Combine raspberries, granulated sugar, and lemon juice in a saucepan over medium heat. Cook for 4-5 minutes until berries break down and release juices. Stir in cornstarch slurry and cook for 1 additional minute until thickened. Remove from heat and cool completely.
07 - Melt white chocolate using a double boiler or microwave in 30-second intervals. Let cool slightly. Beat cream cheese and powdered sugar until smooth. Add melted white chocolate and vanilla, beating to combine. In a separate bowl, whip heavy cream to soft peaks, then fold into the white chocolate mixture. Refrigerate until set, approximately 30 minutes.
08 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
09 - Place first cake layer on a serving plate. Spread with half the white chocolate cream, then top with half the raspberry compote. Repeat with second cake layer. Spread whipped cream over top and sides of cake. Decorate with fresh raspberries and white chocolate curls if desired. Refrigerate for at least 1 hour before serving.

# Expert Tips:

01 -
  • The white chocolate cream is like eating a cloud that decided to be rich and decadent
  • Fresh raspberries cut through all that sweetness in the most perfect way
  • This cake makes you look like a pastry chef without requiring years of training
02 -
  • Let your cake layers cool completely before assembling or your filling will melt right off
  • White chocolate burns faster than dark chocolate, watch it like a hawk while melting
  • The compote must be completely cold or it will soften your cream filling
03 -
  • Chill your bowl and beaters before whipping cream for faster results
  • Fold the whipped cream in gently to keep that filling light and airy

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