White Chocolate Raspberry Cream Cake (Print Version)
Luscious layered vanilla sponge with white chocolate cream and vibrant raspberry compote, topped with whipped cream and fresh berries.
# What You'll Need:
→ Cake Layers
01 - 2 ½ cups all-purpose flour
02 - 2 ½ tsp baking powder
03 - ½ tsp salt
04 - ¾ cup unsalted butter, room temperature
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 cup whole milk, room temperature
08 - 2 tsp vanilla extract
→ White Chocolate Cream Filling
09 - 8 oz white chocolate, chopped
10 - 1 ½ cups heavy cream, cold
11 - 8 oz cream cheese, softened
12 - ⅓ cup powdered sugar
13 - 1 tsp vanilla extract
→ Raspberry Compote
14 - 2 cups fresh or frozen raspberries
15 - ⅓ cup granulated sugar
16 - 2 tsp lemon juice
17 - 1 tbsp cornstarch mixed with 2 tbsp water
→ Topping
18 - 1 cup heavy cream, cold
19 - 2 tbsp powdered sugar
20 - 1 tsp vanilla extract
21 - Fresh raspberries and white chocolate curls
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl until evenly combined.
03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Add flour mixture to butter mixture in three additions, alternating with milk in two additions. Begin and end with flour mixture. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly between prepared pans. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove to wire rack to cool completely.
06 - Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 4-5 minutes until berries break down and release juices. Stir in cornstarch slurry and cook for 1 additional minute until thickened. Transfer to bowl and cool completely.
07 - Melt white chocolate gently over a double boiler or in microwave in 30-second intervals, stirring between intervals. Let cool slightly. Beat cream cheese and powdered sugar until smooth. Add melted chocolate and vanilla, beat to combine. In separate bowl, whip heavy cream to soft peaks. Fold whipped cream into white chocolate mixture until incorporated. Refrigerate until set, approximately 30 minutes.
08 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
09 - Place one cooled cake layer on serving plate. Spread with half the white chocolate cream, leaving a ½-inch border. Top with half the raspberry compote. Place second cake layer on top and repeat with remaining filling and compote.
10 - Spread whipped cream over top and sides of assembled cake. Decorate with fresh raspberries and white chocolate curls if desired. Refrigerate for at least 1 hour before serving to allow flavors to meld.
# Expert Tips:
01 -
- The white chocolate cream is like eating a cloud that somehow decided to be rich and indulgent
- Raspberries cut through all that sweetness so every bite feels balanced, not overwhelming
- This cake actually gets better after chilling overnight, making it perfect for make-ahead dinner parties
02 -
- Room temperature ingredients blend together seamlessly while cold ones create curdled disasters
- The compote must be completely cold or it'll melt that white chocolate cream into a sad puddle
- Chilling the assembled cake for at least an hour makes it easier to slice cleanly
03 -
- Chill your mixing bowl and beaters for 10 minutes before whipping cream, it makes all the difference
- Grate a vegetable over your cake pans with butter inside to ensure even coating
- Sprinkle a little flour into greased pans and rotate to coat fully for guaranteed release