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