Description
Moist vanilla cake layers with homemade raspberry filling and luscious white chocolate buttercream. Perfect for special occasions!
Ingredients
Scale
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 12 ounces (340g) fresh raspberries
- 1/2 cup (100g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 6 ounces (170g) good quality white chocolate, melted and cooled slightly
- 1/4 cup (60ml) heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh raspberries
- White chocolate shavings
Instructions
- Prepare Raspberry Filling: In a medium saucepan, combine raspberries and sugar. Cook over medium heat, stirring occasionally, until raspberries break down (5-7 minutes). Stir in lemon juice. Whisk cornstarch with 1 tablespoon cold water. Pour into raspberry mixture and stir until thickened (1-2 minutes). Cool completely. Cover with plastic wrap, pressing onto the surface, to prevent a skin from forming.
- Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment rounds).
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy (3-5 minutes).
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Stir in vegetable oil until just combined.
- Divide batter evenly between prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare White Chocolate Buttercream Frosting: Melt white chocolate in a double boiler or microwave (30-second intervals) until smooth. Cool slightly.
- In a large bowl, cream butter until light and fluffy (3-5 minutes).
- Gradually add sifted powdered sugar to butter, beating on low speed until combined.
- Pour in slightly cooled melted white chocolate and beat until smooth.
- Add heavy cream, vanilla extract, and salt. Beat until light and fluffy. Add more cream if needed.
- Assemble the Cake: Level the cakes if needed.
- Place one cake layer on a serving plate.
- Spread cooled raspberry filling evenly over the first layer, leaving a small border.
- Carefully place the second cake layer on top of the filling.
- Frost the entire cake with white chocolate buttercream.
- Garnish with fresh raspberries and white chocolate shavings (optional).
- Chill in the refrigerator for at least 30 minutes before serving (optional).
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the cake batter.
- Cool cakes completely before frosting.
- Sift powdered sugar to prevent lumps.
- Adjust sweetness of frosting to your preference.
- Cake layers, raspberry filling, and buttercream can be made ahead of time.
- Substitute other berries for raspberries.
- Add lemon zest to the cake batter.
- Add almond extract to the buttercream.
- Use a chocolate cake recipe for a raspberry chocolate cake.
- Create an ombre effect with tinted buttercream.
- Store the cake in the refrigerator for up to 3 days.
- Let the cake come to room temperature before serving.
- Prep Time: 45 minutes
- Cook Time: 35 minutes