Recipes

White Chocolate Raspberry Cake

Ingredients:

• 3 1/2 cups (438g) All-Purpose Flour
• 1 tbsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 1/2 cups (341g) Unsalted Butter, room temperature
• 2 cups (400g) White Fine Sugar
• 3 Large Eggs, room temperature
• 1 1/2 tsp Vanilla Extract
• 2 1/4 cups (532ml) Buttermilk or Sour Milk*, room temperature
• 2 half pints (12oz) Fresh Raspberries

Icing:

• 4 1/2 cups (540g) Icing Sugar, sifted
• 1 cup (227g) Unsalted Butter, room temperature
• 4 tbsp Fresh Whipping Cream
• 2.5-3 oz White Chocolate, melted

Topping:

• 2 half pints (12oz) Fresh Raspberries

Directions:

1. 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.
2. In a large bowl, add flour, baking powder, baking soda, and salt together. Mix to combine and set aside.
3. In a 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 extract.
4. 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.
5. Add fresh raspberries to the batter and gently fold the berries into the batter (I like to break the raspberries in half).
6. Spoon the batter evenly into your prepared pans.
7. 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.
8. Immediately place the baked cakes in the freezer (right in the pans).
9. 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.
10. Build your cake. Take cakes out of the freezer and remove them from 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.
11. 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.
12. 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.
13. 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.
14. 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.
15. 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.

Prep Time: 25 Minutes
Cook Time: 30 Minutes
Total Time: 55 Minutes
Yield: 16 Slices

Thanks to @bakingforfriends_