Description

This Easy White Chocolate Raspberry Cake is a luscious and elegant dessert featuring moist white cake layers filled and frosted with smooth white chocolate buttercream and ganache, complemented by fresh raspberries for a perfect balance of sweet and tart flavors. Ideal for special occasions or a refined treat, this cake combines rich white chocolate with vibrant raspberry accents.

Ingredients

Scale

Cake

2 boxes white cake mix (or homemade white cake batter)
3 large eggs
1 1/2 cups water
1 tsp vanilla extract
1 vanilla bean (optional, for added aroma)

Filling

1 cup fresh raspberries (or store-bought raspberry jam)
1/2 cup white chocolate Ganache (recipe below)

Ganache

1 cup white chocolate chips
1/4 cup heavy cream
1 tsp vanilla extract

Frosting

1 cup white chocolate buttercream (recipe below)

Decoration

Fresh raspberries or edible flowers for decoration
White chocolate shavings (optional)

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Instructions

Prepare the Ganache: Melt white chocolate chips with heavy cream and vanilla extract using a double boiler or microwave in short bursts, stirring until smooth. Set aside to cool slightly so it thickens to a spreadable consistency.
Make the Frosting: Combine melted white chocolate chips with softened butter, powdered sugar, and a touch of milk. Beat until smooth and creamy, then add vanilla extract to enhance the flavor.
Bake Cake Layers: Prepare the white cake batter by mixing the cake mix (or homemade batter) with eggs, water, and vanilla extract, including the scraped seeds from a vanilla bean if using. Pour into prepared cake pans and bake according to cake mix/package instructions or recipe guidelines until a toothpick inserted comes out clean. Let cool completely.
Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a thin layer of raspberry jam or fresh raspberries evenly over the surface. Drizzle with the prepared white chocolate ganache.
Add Second Layer and Frost: Carefully place the second cake layer over the ganache-covered first layer. Use a spatula to spread the white chocolate buttercream frosting all over the top and sides of the assembled cake, smoothing for an even finish.
Decorate: Garnish the cake with fresh raspberries and edible flowers as desired. Add white chocolate shavings on top for an elegant touch.
Rest and Serve: Let the cake stand at room temperature for about 15 minutes before serving to allow the frosting to set and flavors to meld.
Storage: Best served within a few hours for optimal freshness, but if stored in the refrigerator, bring the cake to room temperature before serving to maintain frosting texture.

Notes

Ensure the double boiler used for melting ganache is well-insulated and free of water droplets to achieve a smooth finish.
If using fresh raspberries for decoration, make sure they are dry to prevent the frosting from melting or becoming too soft.
This cake is best enjoyed the same day it is made, though it can be refrigerated and brought back to room temperature before serving.
Using a vanilla bean in the cake batter adds an extra layer of aromatic flavor but is optional.
White chocolate buttercream can be adjusted in sweetness and consistency by varying powdered sugar and milk amounts.