White Chocolate Raspberry Cake

Ingredients

• 3.5 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 0.5 tsp salt
• 1.5 cup unsalted butter (At room temperature; for the cake)
• 2 cup granulated sugar (For the cake)
• 3 eggs (At room temperature)
• 1.5 tsp vanilla extract
• 2.25 cup buttermilk or sour milk (At room temperature)
• 2 half pint fresh raspberries (12 oz total; fold into the cake batter. The author likes to break the berries in half.)
• 4.5 cup icing sugar (Sifted; for the buttercream)
• 1 cup unsalted butter (At room temperature; for the buttercream)
• 4 tbsp fresh whipping cream (For the buttercream)
• 2.5 oz white chocolate (Melted; for the buttercream)
• 2 half pint fresh raspberries (12 oz total; for topping the finished cake)

Steps

1. 1

   Preheat the oven to 350°F (about 175°C). Line three 9-inch round cake pans with parchment paper and grease the sides. If you have only two pans, they can also be used. Set the prepared pans aside.

2. 2

   In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix thoroughly, then set the dry ingredients aside.

3. 3

   In the bowl of a stand mixer, beat the room-temperature butter while slowly adding the granulated sugar. Continue beating until the mixture is light and fluffy.

4. 4

   Add the eggs one at a time, beating until each egg is well incorporated before adding the next. Add the vanilla extract and mix to combine.

5. 5

   Add the dry ingredients and buttermilk to the butter mixture in alternating additions: three additions of dry ingredients and two additions of buttermilk. Mix only until combined; the batter should remain airy and light, so do not overmix.

6. 6

   Add the fresh raspberries to the batter and gently fold them in. The author likes to break the raspberries in half as they are folded into the batter.

7. 7

   Spoon the batter evenly into the prepared cake pans.

8. 8

   Place the pans in the middle of the oven and bake for 25–30 minutes, rotating the pans halfway through the baking time. The cakes are done when a toothpick inserted into the center comes out clean.

9. 9

   Immediately place the baked cakes in the freezer while they are still in their pans. The source does not specify a freezing duration; freeze until the layers are frozen or at least partially frozen and firm enough to handle.

10. 10

    While the cakes freeze, make the buttercream. In the bowl of a stand mixer, combine the sifted icing sugar and room-temperature butter. Beat on low speed while slowly adding the whipping cream.

11. 11

    Continue beating while adding the melted white chocolate. Increase the mixer speed to high and beat until the buttercream is airy, light, and fluffy.

12. 12

    Remove the cakes from the freezer and take them out of the pans. Remove the parchment paper from the bottoms. Using a large bread knife, carefully trim the tops to create flat, even layers, then brush away any loose crumbs.

13. 13

    Build the cake on a cake board or directly on a cake stand. Place a dollop of buttercream in the center of the board or stand to help hold the cake in place, then set the first cake layer on top.

14. 14

    Spread a heaping amount of buttercream over the first cake layer, allowing plenty of icing to fall over the sides.

15. 15

    Add the second cake layer and repeat the buttercream filling, again allowing the icing to fall over the sides.

16. 16

    Add the top cake layer and cover it with buttercream. Let the icing fall over the sides, then smooth the top until it is flat and even.

17. 17

    Using a large offset spatula, smooth the icing hanging over the sides of the cake. Keep the sides thickly coated; they do not need to be perfectly even at this stage.

18. 18

    Place the offset spatula at the bottom of the cake and gently run it upward to create one long vertical indent. Repeat beside the previous indent, always starting at the bottom and moving upward, until the entire cake is covered with vertical indents.

19. 19

    Add the remaining fresh raspberries to the top of the cake just before serving.

Notes

The source says the cakes may be covered with foil if freezing a day or two in advance; leaving them uncovered helps them freeze faster. The cakes may also be cooled at room temperature, although freezing makes them easier to handle and decorate. The source does not specify an exact freezer time. For best results, use three 9-inch pans so the layers bake evenly.

Nutrition per serving

• dessert
• cake
• layer cake
• baked
• holiday
• celebration
• vegetarian