White Chocolate Raspberry Cake – zallec

White Chocolate Raspberry Cake

Ingredients

White Cake Recipe

  • 3 cups granulated sugar (600 grams)
  • 1 cup unsalted butter, room temperature (226 grams) – 2 sticks
  • 1 cup pasteurized egg whites from a carton (or about 7 egg whites) (235 grams)
  • 2 1/2 tsp baking powder (10 grams)
  • 1 tsp salt (6 grams)
  • 3 cups cake flour (360 grams)
  • 1 1/2 cups full-fat sour cream, room temperature (382 grams)
  • 1 tsp vanilla extract (4 grams)
  • 1/4 cup vegetable oil (56 grams)

Raspberry Cake Filling

  • 4 cups of fresh or frozen raspberries (500 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 1 Tbsp lemon juice (12 grams)
  • 2 tsp fresh lemon zest (5 grams)
  • 1/2 cup water, divided (118 grams) – half added to raspberry mixture, half used to make the cornstarch slurry
  • 1/4 cup cornstarch (31 grams)

White Chocolate Buttercream Frosting

  • 3 cups unsalted butter, room temperature (678 grams)
  • 11 cups powdered sugar (1375 grams)
  • 1 tsp salt (6 grams)
  • 1/3 cup heavy cream (or whipping cream) (75 grams)
  • 1 tsp vanilla extract (4 grams)
  • 1 cup white chocolate chips, melted and cooled (175 grams)

Instructions

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