White Chocolate and Raspberry Cake
White chocolate and raspberry cake combines moist, tender vanilla layer cake with a raspberry filling between them and white chocolate buttercream frosting.
Servings: 12
Calories: 794kcal
Equipment
Ingredients
Vanilla Bean Cake
- 2 ¼ cups Bob's Red Mill 1:1 gluten-free flour + 1 tablespoon more
- 3 tablespoon cornstarch
- ½ teaspoon salt
- ½ tsp baking soda
- 2 ¼ teaspoon baking powder
- 1 ½ cup butter room temperature
- 4 eggs
- 1 ¾ cups sugar
- ⅓ cup vegetable oil
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon Singing Dog vanilla bean paste
- Raspberry filling
White Chocolate Buttercream Frosting
- 6 oz white chocolate
- 2 sticks butter softened
- ¼ cup heavy cream plus 1 tbsp
- 2 ¼ cups powdered sugar
- 1 ⅓ teaspoon Singing Dog Vanilla extract
- ⅛ teaspoon salt
Instructions
Vanilla Bean Cake
- First, preheat the oven to 350 degrees, Then, line the bottom of the pan with parchment rounds and lightly grease the sides of the pan with coconut oil using a pastry brush. If you don't have parchment rounds, lightly grease the bottom of the plan as well.
- Next, mix the milk and apple cider vinegar in a measuring cup to create a buttermilk, then set aside.
- Then, cream ½ cup butter and half the sugar with a paddle attachment in a stand mixer until light and fluffy - about 1 minute. Then, add the other half of the sugar and the oil and mix for another minute until fluffy.
- Next, add the vanilla bean paste and two eggs and mix for 20 seconds. Then, add the other two eggs, scrape the bottom of the mixer with a rubber spatula, and mix for another 20 seconds.
- Then, whisk the flour, cornstarch, baking powder, baking soda, and salt in a medium bowl.
- Next, half of the dry ingredients into the wet ingredients and mix on low until almost combined, then on medium until fully combined. Add the milk mixture and the remaining dry ingredients and mix for 90 seconds until there are no clumps.
- Divide the batter evenly between the 2 cake pans and bake for 33 to 38 minutes until a toothpick inserted into the center comes out clean. I like to weigh these on a food scale to ensure both pans will bake evenly.
- Finally, cool the cakes in their pans on a wire rack for 15 minutes. Then, run a knife along the edge of the pans, place a wire rack over the top of the pan, and gently turn out the cakes. Cool the cakes completely.
White Chocolate Buttercream
- Melt the chocolate at 20-second intervals, stirring after each until melted and smooth. Set aside to cool for 15 minutes.
- Beat the butter in a stand mixer on medium speed until creamy. Then, slowly add the powdered sugar while beating on low.
- Add the vanilla and melted white chocolate and mix for 90 seconds. Then, add the heavy cream and salt and mix on medium until combined.
Assemble
- Add a cake to a cake stand or plate and pipe the outside of the top with white chocolate buttercream frosting. Then, fill in the center with a small layer of raspberry filling.
- Then, add the second cake layer and frost the entire cake with the white chocolate buttercream frosting.
- Using a star tip, pipe dollops of white chocolate buttercream frosting around the outside edge of the top of the cake and add a decorative border to the base. Top with fresh raspberries on each frosting dollop.
Video
Notes
Storage
- Store at room temperature for up to 3 days in an airtight container.
- Refrigerate for up to 5 days in an airtight container.
- Flash freeze the cake, then store for up to 2 months wrapped in a double layer of plastic wrap and a layer of foil.
- Wrap individual slices in plastic wrap and freeze for up to 2 months in an airtight, freezer-safe container.
- Bring to room temperature before serving.
- Bring all cold cake ingredients to room temperature before mixing for the best texture.
- Mix your cake batter until there are no visible dry ingredients and no further. This avoids a tough cake.
- If you use traditional flour, I recommend cake flour for a super tender cake.
Nutrition
Calories: 794kcal | Carbohydrates: 79g | Protein: 6g | Fat: 53g | Saturated Fat: 30g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 165mg | Sodium: 613mg | Potassium: 80mg | Fiber: 2g | Sugar: 61g | Vitamin A: 1.336IU | Vitamin C: 0.1mg | Calcium: 136mg | Iron: 1mg
