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mother's day White Chocolate Raspberry Cake

Delightful Mother's Day White Chocolate Raspberry Cake

Celebrate Mother's Day with a beautiful White Chocolate Raspberry Cake that whispers love in every bite. A delightful dessert ideal for gatherings.
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Prep Time 30 minutes
Cook Time 32 minutes
Cooling Time 10 minutes
Total Time 1 hour 12 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Provides the structure for fluffy layers.
  • 1 tablespoon baking powder Creates the rise needed for a light texture.
  • 1 pinch salt Enhances flavor and balances sweetness.
  • 1 cup unsalted butter Adds richness for a tender crumb.
  • 1.5 cups granulated sugar Sweetens the cake and helps aerate the butter.
  • 3 large eggs Contribute moisture and richness.
  • 1 teaspoon vanilla extract Infuses flavor beautifully.
  • 0.5 cups whole milk Ensures a smooth batter.
  • 0.5 cups sour cream Keeps the cake tender.
  • 8 ounces white chocolate Adds creamy sweetness and a luxurious finish.
  • 1 cup fresh raspberries Brings a burst of bright, tangy flavor.
  • 0.5 cups raspberry preserves Intensifies the berry flavor.
For the Frosting
  • 8 ounces cream cheese Forms a slightly tangy base for frosting.
  • 3 cups powdered sugar Sweetens and smooths the frosting.
  • 1-2 tablespoons heavy cream Adjusts the consistency as needed.

Equipment

  • 8-inch cake pans
  • Mixing Bowls
  • hand mixer
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions for Cake
  1. Preheat the oven to 350°F (175°C) and prepare two 8-inch cake pans by greasing and lining them.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, cream together the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then add vanilla extract.
  5. Gradually stir in the melted white chocolate until creamy.
  6. Alternately mix in the dry ingredients and the milk-sour cream mixture until combined.
  7. Divide the batter evenly between the pans and smooth the tops.
  8. Bake for 28 to 32 minutes or until a toothpick comes out clean.
  9. Let cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
  10. Beat together cream cheese and butter, gradually adding powdered sugar until smooth.
  11. Adjust frosting with heavy cream, if necessary, for spreading consistency.
  12. Assemble the cake by layering frosting and raspberry preserves between cake layers and covering the top and sides.
  13. Decorate with remaining fresh raspberries and chill for 30 minutes before slicing.
  14. Serve and enjoy with coffee, tea, or sparkling lemonade.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for best results. Avoid overmixing to maintain a light texture. Chill before serving for a better presentation.

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