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White Chocolate-Raspberry Cake
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
600 minutes
Elevate your cake with luscious raspberry filling, rich buttercream frosting, and elegant white chocolate curls topped with fresh raspberries for a bakery-quality treat.
Ingredients:
  • 2 (6 ounce) containers fresh raspberries
  • 6 large egg yolks
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 2 cups whipping cream
  • 1 (15.25 ounce) package French vanilla cake mix
  • 0.33333334326744 cup vegetable oil
  • 3 large eggs
  • 2 sticks unsalted butter, softened
  • 1.5 cups confectioners' sugar
  • 12 ounces white chocolate, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 (4 ounce) bar white chocolate
  • 1 cup large raspberries
Instructions:
  • Blend fresh, juicy raspberries until smooth. Strain to create a seedless puree, reserving 1 cup of the vibrant pulp.
  • Combine egg yolks, sugar, flour, and cornstarch in a bowl and whisk until silky smooth.
  • Heat cream in a saucepan until steaming. Slowly whisk half into eggs, then return mixture to the saucepan. Cook until thickened, about 3-5 minutes. Stir in raspberry pulp, cool for 30 minutes, cover, and refrigerate for 8 hours.
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease two 9-inch round cake pans with butter or non-stick cooking spray.
  • Combine cake mix, water, oil, and eggs in a large bowl and mix on low speed until moistened, about 30 seconds. Increase speed to medium and beat for 2 minutes. Pour batter into prepared pans.
  • Bake until a toothpick inserted in the center comes out clean, for 23 to 28 minutes. Cool in the pans on a wire rack for 15 minutes, then remove cakes from the pans and cool completely for another 15 to 20 minutes.
  • To make the frosting, combine butter and confectioners' sugar in a large bowl. Beat on medium speed until creamy, then mix in melted white chocolate. Add vanilla and beat on low speed until light and fluffy, scraping the bowl as needed. Transfer the frosting to a piping bag with a #18 star tip.
  • Trim the tops of the cooled cake layers using a large serrated knife. Add a dollop of frosting in the center of a serving plate. Place the first layer, cut-side down, on the plate. Pipe a thick ring around the top edge of the layer to secure the filling and prevent sliding. Spread raspberry pastry cream over the cake. Add the second layer, cut-side down, on top. Frost the top and sides with the remaining frosting, and decorate as desired.
  • Wrap a paper towel around the white chocolate bar to keep it from melting in your hand. Using a vegetable peeler, delicately shave the bar lengthwise to create beautiful curls. Adorn the sides of the cake with the chocolate curls and arrange raspberries in a ring on the top edge.

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