White Layer Raspberry Cake
 
Prep time
Cook time
Total time
 
This elegant 6-layer white layer cake is perfect for sharing at special occasions and holidays. Layered with a ruby red raspberry filling and white chocolate frosting, this is a winning cake. The raspberry filling can easily be made a day in advance and refrigerated.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Ingredients
Batter:
  • 3 cups sifted cake flour
  • 4 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup milk (preferably whole milk)
  • 1 tablespoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 6 large egg whites
Raspberry Filling:
  • 2 12-ounce packages (about 4 cups) frozen raspberries, thawed
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
White Chocolate Frosting:
  • 8 ounces white chocolate, chopped into small pieces
  • ½ cup whipping (heavy) cream, plus additional 1 to 2 tablespoons if needed while whipping
  • 1 tablespoon light corn syrup
  • 2 teaspoons pure vanilla extract
  • ½ cup (1 stick) unsalted butter, room temperature
  • 6 cups confectioners’ (powdered) sugar
Garnish:
  • Fresh raspberries
  • About 1 cup white chocolate for chocolate curls or shavings
  • About ¼ cup semi-sweet chocolate for chocolate curls or shavings (optional)
Instructions
Preheat oven to 325 degrees F. Prepare three 8 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Tip: Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended. Set aside.
  5. In a large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Using a balloon type wire whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with a small offset spatula or the back of a large spoon. Bake 35 to 40 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Raspberry Filling:
  1. Place the raspberries in the bowl of a food processor fitted with a steel blade and pulse until raspberries are pureed. Pour pureed raspberries through a fine-mesh sieve to strain out the seeds. Discard seeds.
  2. In a medium saucepan over medium heat, combine pureed raspberries, sugar, and cornstarch and bring to a boil, stirring constantly with a rubber spatula or wooden spoon. Reduce heat to medium low to bring mixture to a simmer, cook and stir constantly for 3 minutes. Remove from heat and let cool. Cover and refrigerate until cold and thick, at least 2 hours or overnight.
White Chocolate Frosting:
  1. Place the chopped chocolate in a large mixing bowl. Set aside.
  2. In a small heavy saucepan over medium low heat, heat ½ cup whipping cream until it is hot and just beginning to steam. Remove from heat and pour over the chocolate, stirring just enough so the chocolate is completely covered by the cream, then let it sit, without stirring, for 1 to 2 minutes. Add the corn syrup. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides, stirring until the chocolate is completely melted. Stir gently so not too much air is stirred into the mixture. When the mixture is smooth, stir in the vanilla.
  3. Let chocolate mixture sit until completely cooled and thick, stirring occasionally, until it is thick like sour cream. Tip: you can speed up the cooling process by placing the bowl over another bowl of ice water.
  4. Using an electric mixer, whip the cooled chocolate mixture to a fluffy texture. Add butter and continue to beat until butter is fully incorporated. Gradually beat in the powdered sugar, continue beating until the frosting is thick and fluffy. If frosting seems too thick, add 1 to 2 tablespoons of cream to make the desired consistency.
  5. Frosting should be used immediately, or cover and refrigerate until needed. After refrigeration, return to room temperature and re-whip with an electric mixer before using.
Assembly:
  1. Using a long serrated kitchen knife, split each cake into 2 horizontal layers. White Layer Raspberry CakeTip: Cut one of the cake layers so that the bottom half is thicker than the top half, and use the thicker bottom half as the 1st layer to provide a good base to support the upper layers.
  2. Place the thicker bottom half of the layers on a cake plate. Using an offset spatula spread about one-third of the raspberry filling over the layer. Place the next layer on top and spread about ¾ cup white chocolate frosting over the layer. Repeat with the next three layers, alternating with the raspberry filling and frosting. Place the last cake layer on top.
  3. Crumb coat the cake by covering the sides and top of the cake with a thin layer of frosting. Let the cake sit, or refrigerate, until the crumb coat is dried to the touch. At this point you can cover the cake in plastic wrap and refrigerate to firm the layers, about one hour or overnight. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with the final layer of frosting.
  4. When the crumb coat is set, cover the sides and top of the cake with the remaining frosting.
Garnish:
  1. Garnish top of cake and around the bottom edge of the cake with fresh raspberries and chocolate shavings or curls.
Inspired by: Celebrating Cakes, Hoffman Media, 2012
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased and Floured Oven Temp: 325° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate

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Recipe by at https://thebakingpan.com/recipes/cakes/white-layer-raspberry-cake/