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–+ servings
White chocolate cake with raspberry frosting and flamingo cake topper

White chocolate cake with raspberry frosting

A simple, versatile and delicious cake that is perfect for any season.
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Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Cuisine American/Australian
Servings 12 slices

Equipment

Ingredients
  

For the white chocolate cake

  • 200 g white chocolate
  • 1 cup milk
  • ½ cup cream
  • 2 ½ cups plain flour
  • 3 tsp baking powder
  • ½ tsp salt
  • ¾ cup butter at room temperature
  • 1 ¼ cups white sugar
  • 3 eggs (large)
  • 1 tsp vanilla essence

For the filling

  • 125 g double cream
  • ¼ cup raspberries
  • 1 tsp icing sugar

For the raspberry frosting

  • 250 g unsalted butter at room temperature
  • 200 g white chocolate melted and cooled to room temperature
  • ⅓ cup freeze dried raspberries ground into powder
  • 2 cups icing sugar
  • ¼ cup double cream
  • ½ tsp vanilla essence

Instructions
 

For the cupcakes

  • Combine the chocolate, milk and cream in a saucepan over medium heat until the chocolate is completed melted and the milk, cream and chocolate are well combined. Allow to cool to room temperature.
  • Preheat the oven to 175° c. Grease and flour three 6" cake forms and line with baking paper. Set aside.
  • Sift flour, baking powder and salt into a bowl. Set aside.
  • In a stand mixer using a paddle attachment, cream butter and sugar on medium-high until pale and fluffy (3 to 5 minutes). Reduce the speed and add the eggs, one at a time, beating until it is full incorporated before additing the next one. Add the vanilla essence and mix until well combined.
  • Add the sifted flour and the chocolate and mix mixtures to the butter, sugar and egg mix. Add a little at a time, alternating between the two, starting and ending with the flour mixture. Mix after each addition until completely incorporated before adding any more.
  • Pour into the cake pans and bake in the oven for 40-45 minutes or until a toothpick inserted into the centre comes out clean.
  • Allow the cakes to cool completely before assembling.

For the filling

  • Using a fork, crush the raspberries gently in a small bowl. Add the cream and icing sugar and mix to combine.
  • Carefully cut the top of each cake so that each cake is level. Spread the top of one cake with the filling and top with the second cake. Top the second cake with the filling, too and add the third cake. Try and get the cakes to line up to prevent layers slipping off.

For the frosting

  • Grind the raspberries until they form a fine powder.
  • Whip the butter until light and creamy. Add one cup of icing sugar and mix well to combine.
  • Once the white chocolate has cooled completely, add it to the mixture and mix to combine.
  • Add the vanilla essence, salt and cream and mix to combine. Add the powdered raspberries and mix well so that the mixture is a uniform colour.
  • Add the remaining icing sugar, a little at a time, until the desired consistency is reached. If it is not pink enough for you, add some more powdered raspberries or a few drops of red or pink food colouring if you prefer, until the desired colour intensity is reached.
  • Frost the top and sides of the cakes and enjoy!

Notes

For the filling: you can use fresh or frozen raspberries for the filling. If you use frozen raspberries, defrost completely and drain well before using.
The easiest way to grind the freeze dried raspberries is with a coffee grinder. A blender would probably work well to. 

Nutrition

Calories: 712.91kcalCarbohydrates: 84.2gProtein: 7.92gFat: 39.45gSaturated Fat: 24.05gCholesterol: 131.04mgSodium: 302.05mgPotassium: 218.25mgFiber: 1.15gSugar: 62.46gVitamin A: 1019.5IUVitamin C: 1.7mgCalcium: 205.64mgIron: 1.65mg
Keyword raspberry frosting, White chocolate cake
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