White Chocolate Cake with Fresh Raspberry Filling

by Melissa on June 1, 2008

Since the bottom tier of my Wilton Course 3 two-tier cake was uber-chocolatey, I decided to lighten it up a bit for the top tier. I had starred a recipe for white chocolate cupcakes with raspberry filling in Katie’s blog, Good Things Catered and decided that would perfect for my cake. This cake was delicious and provided a perfect contrast to the chocolate cake.

White Chocolate Cake

  • 8 oz. high-quality white chocolate (such as Lindt or Perugina), chopped
  • 1 3/4 c. all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 c. sugar
  • 1/2 c. (1 stick) unsalted butter, room temperature
  • 1/4 c. oil
  • 1 Tbsp vanilla extract
  • 1/2 c. canned unsweetened coconut milk
  • 3 large egg whites

Preheat oven to 325 degrees and prepare muffin tins with paper liners, or grease and flour two 6-inch round cake pans.
Place white chocolate in metal bowl set over pan of barely simmering water. Stir until melted and smooth.
In medium bowl, whisk flour, baking powder, and salt.
In bowl of stand mixer, beat sugar, butter, and vanilla until blended and fluffy, about 2 minutes. Slowly add in oil while running and mix until combined. Add hot white chocolate to sugar mixture; stir to combine.
Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating batter just to combine between additions.
Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gently fold egg white mixture into batter. Divide batter among muffin cups (about 1/4 cup each), or cake pans.
Bake until tester inserted into center comes out clean, about 25 minutes. Cool completely.

Fresh Raspberry Filling

  • 2 c. powdered sugar
  • minuscule pinch of salt
  • 1/2 c. shortening
  • 1 1/2 tsp natural raspberry extract
  • 1/2 tsp butter flavor
  • 4 oz. fresh raspberries

In the bowl of stand mixer, combine shortening and extracts and stir on low until relatively combined.
In a separate bowl, combine sugar and salt, then add to mixer while still on. Stir, scraping down sides of bowl, until thoroughly combined. Add raspberries and stir to combine. Add water if needed to reach desired texture. * I have also made this filling with strawberries and strawberry extract and it was very good.

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