White Raspberry Cake Recipe

May 03, 2023 Post a Comment

White Cake filled with peaches, raspeberry jam, swiss meringue buttercream and white chocolate from www.elciervo.co

Are you looking for a delicious and fancy cake for a special occasion? Look no further than this White Raspberry Cake recipe! It’s a beautiful cake that’s sure to make an impression, and the flavors of white cake and raspberries go so well together. It’s the perfect cake for a birthday, shower, or any other celebration.

This White Raspberry Cake starts with a homemade white cake. It’s a light and fluffy cake that’s so easy to make. The frosting is a sweet and creamy buttercream that’s flavored with raspberry extract and has fresh raspberries folded into it. Finally, the cake is adorned with a white chocolate drizzle and more fresh raspberries.

This White Raspberry Cake is a showstopper - it looks so pretty and tastes even better! Plus, it’s so simple to make. I promise that you’ll have a lot of compliments when you serve it. So let’s get baking!

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup buttermilk
4-5 tablespoons raspberry extract
2 cups fresh raspberries
2 cups white chocolate chips, melted

Instructions:

Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each one. Beat in the vanilla extract.

Add the dry ingredients to the wet ingredients in thirds, alternating with the buttermilk. Beat until just combined.

Pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pans, then turn out onto a cooling rack to cool completely.

While the cakes are cooling, make the frosting. In a large bowl, beat together the butter, raspberry extract, and 2 tablespoons of the melted white chocolate. Slowly add the powdered sugar and beat until light and fluffy. Fold in the fresh raspberries.

Place one cake layer on a cake stand or plate. Spread the top with frosting. Place the second layer on top and spread the top and sides with frosting. Drizzle the remaining melted white chocolate over the top of the cake. Top with fresh raspberries.

Serve and enjoy!