White chocolate is notoriously difficult to balance in baking; its high cocoa butter content often leads to greasy, heavy cakes, while its delicate flavor is easily lost. In the Cake Peak test kitchen, we found the solution wasn’t adding melted chocolate to the batter, but rather pairing a vanilla-forward, sour cream-enriched sponge with a stabilized whipped ganache. This approach preserves the pristine, milky flavor of the chocolate without compromising the cake’s plush crumb.
This Raspberry White Chocolate Cake features distinct layers of tender, white vanilla cake studded with tart fresh raspberries. The filling—a sharp raspberry reduction—cuts through the sweetness of the whipped white chocolate frosting, creating a scientifically perfect flavor profile. It is precise, stable, and relies on temperature control for success.
The Science of Flavor Balance
The success of this cake lies in the interplay of lipids and acids. By using a combination of butter and sunflower oil, we achieve both the rich flavor of milk solids and the sensation of moisture that oil provides at room temperature. The inclusion of sour cream introduces lactic acid, which tenderizes the gluten network, resulting in a velvety crumb that supports the suspension of fresh fruit.
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Raspberry White Chocolate Cake
- Total Time: 4 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
A sophisticated dessert that balances the creamy richness of a white chocolate whipped ganache with a tender, vanilla-infused sponge and tart fresh raspberries. This recipe uses a precision-based creaming method and temperature-controlled frosting to achieve a professional-grade crumb and stable, silky finish.
Ingredients
- 3/4 cup unsalted butter, softened
- 1/4 cup sunflower oil
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg, room temperature
- 3 large egg whites, room temperature
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup full-fat sour cream
- 1/2 cup whole milk
- 1 1/2 cups fresh raspberries
- 12 oz high-quality white chocolate bar, finely chopped
- 1 1/2 cups heavy cream
- 1/2 cup sharp raspberry reduction
Instructions
- Preheat your oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper, leaving the sides ungreased.
- In a large bowl, beat the softened butter, sunflower oil, sugar, and vanilla on medium-high speed for exactly 2 minutes to aerate the fat.
- Add the whole egg and beat until incorporated, then add the egg whites and continue beating until the mixture is uniform and light.
- Sift together the flour, baking powder, baking soda, and salt; in a separate small bowl, whisk the sour cream into the milk.
- Add the dry ingredients in three parts and the milk mixture in two parts, alternating between them and starting and ending with the dry ingredients.
- Beat on high speed for exactly 5 seconds at the end to ensure the batter is fully emulsified.
- Gently fold the fresh raspberries into the batter by hand to prevent breaking the fruit, then divide the batter between the prepared pans.
- Bake for 25–30 minutes until the internal temperature reaches 205°F–210°F, then cool in the pans for 20 minutes before inverting onto a wire rack.
- For the ganache, pour simmering heavy cream over the chopped white chocolate, let sit for 2 minutes, then whisk until smooth and chill until it reaches 40°F.
- Whip the chilled ganache until soft peaks form, then assemble the cake layers with the raspberry reduction and frosting.
Notes
For the most stable whipped ganache, ensure you use a white chocolate bar with at least 20% cocoa butter rather than baking chips, which contain stabilizers that interfere with the emulsion. If your cake batter appears curdled during the mixing process, the final five-second high-speed beat is essential for bringing the water and fat phases back together. Always serve this cake at room temperature to allow the butter-based sponge to soften, though it should be stored in the refrigerator due to the fresh cream and fruit content.
- Prep Time: 40 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredient Variables & Precision
- Cake Flour vs. All-Purpose: We tested this with both. All-purpose flour (11% protein) provided the necessary structure to hold the raspberries in suspension. Low-protein cake flour resulted in fruit sinking to the bottom.
- Fats (Butter & Oil): We use a 3:1 ratio of butter to oil. The butter provides the aeration potential during the creaming method, while the oil ensures the cake stays moist days after baking.
- Sour Cream: Full-fat is non-negotiable here. The fat content coats the flour proteins, shortening gluten strands for a tender bite.
- Egg Whites: Using whites alongside one whole egg reduces the yolk content, keeping the crumb pale and allowing the vanilla and white chocolate aesthetics to shine.
- White Chocolate: Use a bar containing at least 20% cocoa butter, not chips. Chips contain stabilizers that prevent proper melting and emulsification in the ganache.
Method: Precision Mixing
Step 1: Temperature Preparation
Preheat your oven to 350°F (175°C). Line two 8-inch round pans with parchment. We do not grease the sides; allowing the batter to cling to the pan walls promotes higher rise and prevents the edges from shrinking inward during cooling.
Step 2: The Creaming Phase
In a large bowl, beat the softened butter, oil, sugar, and vanilla for exactly 2 minutes on medium-high speed. We need to mechanically force air into the fat structure. Add the whole egg, beat until incorporated, then add the egg whites. Beat until the mixture is uniform.
Step 3: Alternating Addition
Sift the dry ingredients (flour, baking powder, baking soda, salt) to aerate. Mix the sour cream into the wet base. Add the dry ingredients in three parts and the milk in two parts, alternating (Dry-Milk-Dry-Milk-Dry). This prevents the batter from flooding the fat emulsion. Beat on high for exactly 5 seconds at the very end to fully emulsify the liquids.
Step 4: Fruit Suspension
Gently fold in the fresh raspberries. Do not overmix, or the berries will break and bleed into the batter. Divide between pans and bake for 25–30 minutes. The internal temperature should register around 205°F–210°F. Cool in pans for 20 minutes before inverting.
Step 5: The Whipped Ganache
Pour simmering heavy cream over chopped white chocolate. Let stand for 2 minutes to allow conductive heat transfer to melt the cocoa butter. Whisk until smooth, then chill until completely cold (40°F). Whipping warm ganache will break the emulsion. Once cold, whip until soft peaks form—do not over-whip or it will become grainy.
Lauren’s Lab Notes
- The Emulsion Factor: If your batter looks curdled after adding the milk, it means the water phase and fat phase have separated. That final 5-second high-speed beat is crucial to re-emulsify the batter for a uniform crumb.
- Ganache Stability: White chocolate whipped ganache is temperature-sensitive. If it splits/curdles while whipping, it got too warm or was over-agitated. Melt a small amount of extra chocolate and fold it in, or gently heat the bowl over a water bath for 5 seconds and re-whisk.
- Reference: For more on the chemistry of cocoa butter crystallization, explore our Chocolate Alchemy archives.
Tested Variables
- Berry Swap: We tested blackberries and blueberries. Blueberries are heavier and require tossing in 1 tsp of flour to prevent sinking.
- Citrus Note: Rub 1 tablespoon of lemon zest into the sugar before creaming to release the essential oils. This pairs efficiently with the raspberry tartness.
- Cupcake Format: This batter divides perfectly into 24 cupcakes. Bake at 350°F for 18–20 minutes.
- More Fruit: If you want to expand your repertoire, check our Fresh Fruit Baking category for other stable fruit sponge formulas.
Serving & Storage Protocols
- Temperature: Serve this cake at room temperature. While the frosting contains cream, the butter-based sponge feels tight when cold. Remove from the fridge 1–2 hours before serving to allow the fats to soften.
- Slicing: Use a hot, dry knife to cut through the chilled ganache and fruit layers cleanly.
- Pairing: This cake stands well on its own, but pairs excellently with the lighter options found in our Celebration Design Studio.
Final Analysis
Mastering this Raspberry White Chocolate Cake is a lesson in temperature management and emulsification. By respecting the variables of the whipped ganache and the suspension capability of the batter, you achieve a professional-grade result.
For further reading on the original inspiration for this technique, you can visit Scientifically Sweet. To continue your baking education, try our Foundational Recipes.
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