Description
Smashed Raspberry White Chocolate Layer Cake is a stunning dessert that perfectly balances tart raspberries with sweet white chocolate. Each slice reveals moist cake layers filled with juicy raspberry goodness and topped with rich white chocolate frosting. Ideal for birthdays, summer picnics, or any celebration, this cake is sure to impress your guests and create lasting memories.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries (halved)
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- 2 cups powdered sugar (sifted)
- Zest of 1 lemon (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time and mix in vanilla.
- Gradually combine dry ingredients into wet mixture until just mixed.
- Gently fold in half of the raspberries and divide batter between prepared pans. Bake for 25–30 minutes until a toothpick comes out clean.
- For frosting, melt white chocolate, then mix with heavy cream and powdered sugar until smooth.
- Once cooled, layer cakes with frosting and remaining raspberries between the layers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 360
- Sugar: 32g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg