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White Chocolate Raspberry Cake
David Atikson

White Chocolate Raspberry Cake

Soft, buttery vanilla layers filled with ruby-red raspberry compote and wrapped in a silky whipped white chocolate ganache. A perfect balance of sweet and tart in every bite.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoon unsalted butter softened
  • 2 tablespoon sunflower oil
  • 1 ⅓ cups granulated sugar
  • 1 ½ teaspoon pure vanilla extract
  • 1 large egg
  • 2 large egg whites
  • ½ cup sour cream
  • ½ cup whole milk
  • 1 ¼ cups fresh raspberries
  • 1 recipe vanilla whipped ganache frosting
  • 1 recipe raspberry filling

Method
 

  1. Step 1 Prepare raspberry compote and chill completely.
  2. Step 2 Beat butter, oil, sugar, and vanilla until pale and fluffy. Add eggs, sour cream, then dry ingredients alternately with milk.
  3. Step 3 Fold in raspberries and bake at 350°F for 25–30 minutes.
  4. Step 4 Make the whipped white chocolate ganache and chill until cold.
  5. Step 5 Assemble by layering cake, filling, and frosting. Decorate with fresh raspberries.

Notes

Chill ganache before whipping, use fresh raspberries for best results, and avoid overbaking for a moist crumb.