White Chocolate Raspberry Cake (Print Version)
Moist white cake layered with raspberry and white chocolate, topped with fresh berries and mousse.
# Ingredients:
→ Cake Base
01 -
6 egg whites, bring to room temperature
02 -
1/2 cup softened unsalted butter
03 -
2 teaspoons vanilla, pure extract
04 -
1 teaspoon almond extract, pure
05 -
1 tablespoon baking powder
06 -
1/2 cup oil (vegetable)
07 -
1 1/4 cups buttermilk or regular milk, room temperature
08 -
1/2 cup sour cream, room temperature
09 -
1 teaspoon table salt
10 -
2 cups sugar, white granulated
11 -
2 3/4 cups regular all-purpose flour
→ White Chocolate Ganache
12 -
1 cup white chocolate chips
13 -
1/3 cup heavy cream
14 -
Optional: white food dye gel
→ White Chocolate Mousse
15 -
4 tbsp powdered sugar
16 -
3 ounces premium white chocolate, cut up
17 -
1 3/4 cup chilled heavy cream
18 -
1 1/2 tsp pure vanilla extract
→ Toppings
19 -
Shaved white chocolate
20 -
Fresh raspberries
21 -
Raspberry sauce
# Directions:
01 -
Prep raspberry sauce; set it aside to cool. Heat oven to 350°F. Coat your 9x13-inch pan with grease.
02 -
Stir together salt, flour, and baking powder by sifting them in a large bowl.
03 -
Whisk butter until smooth. Toss in white sugar and whip until it’s light. Stir in sour cream and add egg whites one at a time.
04 -
Stir milk, vanilla, almond flavor, and oil together. Alternate mixing the flour and wet blend into the butter mix, little by little.
05 -
Pour mix into your prepared pan. Let it bake for about 30-35 minutes or until a toothpick comes out clean. Cool it entirely.
06 -
Heat heavy cream with white chocolate in the microwave in small intervals. When smooth, mix in color if using.
07 -
Gently melt white chocolate with some of the cream. Whip the remaining cream with sugar and vanilla until thick. Carefully fold in cooled white chocolate.
08 -
Poke holes in the cake. Fill rows alternatively with ganache and sauce. Spread mousse on top, drizzle mix of sauce and ganache, then pile on raspberries and shaved curls.
# Notes:
01 -
You can serve it cold or at normal room temp
02 -
Leave it in the fridge overnight for best taste