White Chocolate Raspberry Cake (Print Version)

# Ingredients:

→ Raspberry Cake Filling

01 - 375 g fresh or frozen raspberries
02 - 133 g granulated sugar
03 - 8 g lemon juice
04 - 5 g fresh lemon zest
05 - 90 g water, divided
06 - 14 g cornstarch

→ White Cake Layers

07 - 226 g unsalted butter, at room temperature
08 - 600 g granulated sugar
09 - 360 g cake flour
10 - 10 g baking powder
11 - 6 g fine salt
12 - 360 g full-fat sour cream, at room temperature
13 - 240 g egg whites, at room temperature
14 - 56 g vegetable or canola oil
15 - 24 g lemon juice
16 - 5 g fresh lemon zest
17 - 4 g vanilla extract or vanilla bean paste

→ Simple Syrup (Optional)

18 - 160 g water
19 - 133 g granulated sugar

→ White Chocolate Buttercream Frosting

20 - 454 g unsalted butter, at room temperature
21 - 24 g lemon juice
22 - 5 g fresh lemon zest
23 - 8 g vanilla extract or vanilla bean paste
24 - 6 g fine salt
25 - 904 g powdered sugar
26 - 80 g heavy whipping cream, at room temperature
27 - 260 g white chocolate chips, melted and cooled

# Instructions:

01 - Combine raspberries, sugar, lemon juice, lemon zest, and 60 g water in a saucepan. Heat over medium-high, stirring until boiling. Reduce to medium-low and simmer for 10–15 minutes. Remove from heat.
02 - Pour mixture through a metal strainer into a bowl, pressing with a spatula to extract liquid. Discard seeds if a smooth filling is preferred. In a small bowl, dissolve cornstarch in 30 g water, then stir slurry into warm raspberry mixture.
03 - Return mixture to a cleaned saucepan. Cook over medium-high, stirring constantly until thickened and bubbling. Transfer to a bowl, cover, and chill for at least 1 hour or overnight.
04 - Preheat oven to 171°C. Line and grease four 18 cm or three 20 cm round cake pans with parchment.
05 - Beat butter and sugar in a stand mixer at high speed for 2–3 minutes until pale and fluffy. Scrape bowl as needed.
06 - In a separate bowl, whisk cake flour, baking powder, and salt until well mixed.
07 - Add half of dry ingredients to creamed mixture and mix on medium speed. Add sour cream, egg whites, oil, lemon juice, lemon zest, and vanilla. Mix well, then add remaining dry ingredients and mix until just combined.
08 - Evenly distribute batter into prepared pans. Bake for 38–42 minutes, or until a toothpick emerges with a few moist crumbs. Rotate pans halfway for even baking.
09 - Cool cakes in pans for 10 minutes, then loosen edges with an offset spatula. Place layers in freezer for 45 minutes. Remove from pans and level tops with a serrated knife when fully cooled.
10 - Combine water and sugar in a small saucepan. Cook over medium heat, stirring until sugar dissolves and mixture boils. Cool to room temperature before using.
11 - Beat butter on low for 30 seconds. Add lemon juice, lemon zest, vanilla, and salt; beat until smooth. Slowly incorporate powdered sugar, adding heavy cream midway. Mix in melted white chocolate and continue until fluffy and smooth.
12 - Brush cooled cake layers with simple syrup. Place first layer on cake board, spread white chocolate buttercream evenly, and pipe a frosting ring around the edge. Fill with raspberry filling. Repeat for remaining layers.
13 - Spread a thin coat of buttercream around entire cake and smooth with a bench scraper. Chill cake for 30 minutes in fridge, or 10 minutes in freezer until set.
14 - Apply a second, thicker layer of buttercream. Smooth surfaces and decorate with colored buttercream, fresh raspberries, or flowers as desired.

# Notes:

01 - For optimal flavor and ease, prepare raspberry filling and cake layers a day in advance and refrigerate until assembly.
02 - Freeze cake layers for easy handling and cleaner cuts during assembly.
03 - Store frosted cake in the refrigerator for up to 1 week, or freeze for up to 1 month.
04 - To make cupcakes, fill liners three-quarters full and bake at 175°C for 18–21 minutes.

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