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White Chocolate Raspberry Cake

A soft and flavorful vanilla cake layered with fresh raspberries and topped with a smooth white chocolate ganache, this cake is perfect for any dessert table.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cup unsalted butter, softened Use softened butter, not melted.
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon baking powder Ensure it is evenly distributed.
  • 1 teaspoon vanilla extract The vanilla enhances the flavors.
  • 1 cup fresh raspberries Fresh raspberries are preferred for texture.
For the ganache
  • 8 ounces white chocolate, chopped Use real white chocolate for best results.
  • 1 cup heavy cream Heat until simmering.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
  2. In a large bowl, cream the softened butter and granulated sugar until pale and fluffy.
  3. Mix in the eggs one at a time, adding the vanilla extract last, until fully combined.
  4. In a separate bowl, whisk together the flour and baking powder.
  5. Gradually add the flour mixture and milk to the butter mixture, alternating until fully incorporated.
  6. Gently fold in the fresh raspberries.
Baking
  1. Divide the batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then turn onto wire racks to cool completely.
Making the Ganache
  1. Heat the heavy cream until simmering, then pour over the chopped white chocolate and stir until smooth.
Assembling the Cake
  1. Place one cake layer on a serving plate and spread some ganache on top.
  2. Add the second layer, then pour remaining ganache over the top, allowing it to drape down the sides.
  3. Refrigerate until the ganache has set, then slice and serve.

Notes

For clean slices, chill the cake and use a warm knife. Cool cake layers completely before adding ganache.