White Chocolate Cake With Raspberry Mousse Filling Recipe

This White Chocolate Raspberry Cake is made of layers of soft, airy, buttery vanilla cake, luscious raspberry filling and white chocolate cream cheese frosting! The bakery style white cake is the BEST white cake ever — the only white cake recipe you will ever need, and becomes exponentially better (just when you didn’t think it was possible) when combined with the filling. The combination of airy cake, fresh raspberries, and luscious white chocolate frosting is indulgently rich yet fresh at the same time. You can either use homemade or store-bought raspberry jam (directions included for both) and the best part is you can make the cake a day ahead for a stress free, stunningly delicious White Chocolate Cake. Tips and tricks, Step-by-Step Photos, How to Make Video, How to Make Ahead, How to Freeze all included!

Spring and summer mean bright and fresh desserts! Some of our favorite cakes include:Lemon Blueberry Cake, Lemon Pound Cake, Chocolate Raspberry Cake, Strawberry Shortcakes, Strawberry Shortcake Cake, Hummingbird Cake, Carrot Cake with Pineapple Cream Cheese FrostingandCream Cheese Stuffed Carrot Cake.

White Chocolate Raspberry Cake just in time for Mother’s Day! This dreamy, stunning cake will have everyone asking what bakery it came from instead of who made it! You will

White Chocolate Raspberry Loaf Cake!

This White Chocolate Raspberry Cake is pure heaven. It is the fluffiest cake you will ever sink your teeth into thanks to the reverse-creaming method from Baking/Cooks Illustrated White Cake Recipe (and we all know Baking/Cook’s Illustrated knows their stuff). I’ll go into detail later, but all you need to know now is their method creates a cloud-like cake that’s tender, velvety with a very fine crumb laced with almond and vanilla extract.

In fact, when Patrick dove into a plain cake (practice run), he said it reminded him of angel food cake – it is

Now for the filling. The raspberry filling tastes so fresh and bright, I highly encourage you to go the homemade route. It’s a simple simmering of raspberries, sugar, lemon juice and cornstarch to create a sweet and tangy filling to perfectly complement the sweet cake and delicate white chocolate frosting.

White Chocolate Cake Filled With Fresh Raspberries Soaked In Chambord , Raspberry Preserves And Iced With A Vanilla Cream Cheese Buttercream.

Even if you’re not a white chocolate fan, this frosting will win you over. It’s wonderfully smooth, creamy and sweet with a hint of tanginess, and subtle white chocolate flavor. The sublime frosting is made with melted white chocolate, cream cheese, butter, sugar and vanilla for a sensational creamy frosting which will have you questioning which is better, the frosting or the cake?

The raspberry filling and white chocolate frosting are sandwiched between the snowy white cake layers and then enveloped by more white chocolate frosting for an impressive cake that everyone will be swooning over – before and after they take a bite.

This White Chocolate Cake recipe has a few steps, but each step is easy. I’ve detailed the steps below with helpful tips and tricks. It’s more than you need to know, but everything you would ever want to know for imminent success! Happy Indulging!

Chocolate Cake With Raspberry White Chocolate Cream Cheese Frosting

White chocolateis the star of this White Chocolate Cake, so what exactly is it? White chocolate is made from cocoa butter, sugar, milk solids and often vanilla. It differs from milk and dark chocolate because it doesn’t contain any cocoa solids. Instead, the cocoa butter is separated from the cocoa solids (cocoa nibs) during production to give white chocolate its pale, ivory color. The remaining cocoa butter is combined with sugar and milk solids to create white chocolate.

Due to its mild cream/butter/yogurt flavor, white chocolate is often flavored with vanilla which gives it a delicate, subtle, slightly floral flavor that pair well with bolder flavors, especially this vibrant raspberry filling.

This White Chocolate Cake recipe has three components: the white cake, the raspberry filling, and the white chocolate cream cheese frosting. Here’s what you’ll need to make this recipe:

Chocolate Roll Cake With Raspberry Mousse Filling ~sweet & Savory

You’ve heard it here many times, and no doubt in other recipes, so why use room temperature ingredients when baking a cake? Is it that important? The answer is YES! It is essential that you use room temperature eggs, milk and butter for this recipe or your cake will not rise properly or be as tender. Here’s why:

You can’t tweak this Chocolate White Cake recipe very much (baking is a science, after all!). But there are a few ways to subtly change it up:

What sets this White Chocolate Raspberry Cake apart is the reverse creaming method. After dozens of experiments, Baking Illustrated found that instead of creaming the butter and sugar as usual, if you work the butter into the flour and then whisk in milk with gently whisked egg whites, you don’t get an over-glutenized cake that can be dry and riddled with small holes. Instead, the reverse creaming method delivers a wonderfully velvety, soft, moist, ultra-light cake with buttery vanilla flavor. And it works! You will be blow away at how melt-in-your mouth tender the cake are. Thank you, Baking Illustrated.

Df's Wedding Ring, Silky White Cake With Raspberry Filling And White Chocolate Frosting

You will need three 9-inch pans to bake the white cakes in. If you only have two cake pans, you can bake two cakes, transfer to a baking rack then bake the third cake. This works because the batter is leavened by baking powder which is double acting, meaning it begins working immediately, but is further heat-activated by baking. It would not work if the cakes were leavened by baking soda because it is single acting, meaning it creates the gas needed for leavening as soon as it is mixed with liquid ingredients.

Making your own homemade Raspberry Filling is optional but highly recommended. You are welcome to use your favorite seedless Raspberry Jam instead. You will need approximately 1 ⅓ cups.

If making homemade raspberry jam, use super ripe fresh raspberries or frozen raspberries for best results. Frozen raspberries are picked at peak ripeness which means they often have more flavor than store bought raspberries which can be a gamble. When purchasing your frozen raspberries, take care your frozen raspberries do NOT have any sugar added.

Raspberry & White Chocolate Mousse Cake

To make the filling, puree the raspberries in your food process then transfer to a a fine mesh sieve over a medium saucepan. Whisk in the cornstarch, sugar and lemon juice and simmer until thickened.

This frosting should be on the thicker side and not a thin icing so it’s thick enough to stand up against the weight of the cake layers. To achieve a thick frosting without having to add too much powdered sugar, make sure to use room temperature butter and cream cheese – not overly soft/melting from the microwave.

You’ll make the frosting like a standard cream cheese frosting by beating the butter and cream cheese together, then beating in the melted white chocolate followed by the powdered sugar.

Easy Raspberry Cake Filling Recipe

While this gorgeous cake looks impressive, it is easy to assemble! You can assemble the cakes when ready to serve or up to a day in advance, then refrigerate until ready to serve. Make sure to frost the cake on the plate or cake stand you’re going to be serving it on. You’ don’t want to risk the cake sliding apart when you’re trying to move it.

I like to place four strips of parchment paper around the edges of my cake plate or cake stand to create a square with an open space in the middle which keeps the cake stand clean while frosting.

I made sure there is plenty of frosting – so don’t be shy! The frosted cake should have about ½ cup leftover which you can use to decorate the cake if you wish.

White Chocolate Raspberry Cake: Delicious Recipe From Scratch

To frost the cake, start by transfer about ¾ cup frosting to a separate container to create the crumb coat. This way you won’t contaminate all of the frosting with crumbs. The crumb coat keeps crumbs from getting in the frosting and allows you to create a smooth second layer that stays in place.

After creating the crumb layer, refrigerate the cake for 30 minutes or until crumb layer has set. Meanwhile, refrigerate remaining frosting and lightly beat again before using again. This firmer frosting will make frosting your cake much easier

Frost the outside of cake as you desire with the remaining frosting and garnish with lots of raspberries! The fresh raspberries make this White Chocolate

White Chocolate Mousse Cake With A Raspberry Blast Secret Centre

This White Chocolate Cake is stand-alone fabulous but it’s also wonderful with more fresh raspberries or even a combination of raspberries, strawberries, blueberries and/or blackberries. You can also garnish it with white chocolate and/or dark chocolate shavings.

The assembled and frosted cake should be covered with a cake cover or foil and refrigerated. It will stay fresh for up to 2 days, but may be stored for up to 4 days. Bring the cake to room temperature before serving.

Yes, refrigerating cake can dry it out out, especially if it’s not properly stored. The cold air in the refrigerator causes moisture to evaporate from the cake, resulting in a drier texture. To prevent this, it’s important to store the cake correctly:

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Wrap Well: Before refrigerating, wrap the cake tightly in plastic wrap or place it in an airtight container to minimize exposure to air and moisture loss.

Short Refrigeration Time: If possible, refrigerate the