Description
A stunning and delicious layered dessert that combines fluffy vanilla cake, tangy raspberry compote, and creamy white chocolate buttercream. Perfect for celebrations or special occasions.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
1 3/4 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1/2 tsp almond extract (optional)
1 cup whole milk
1 cup fresh or frozen raspberries (do not thaw if frozen)
1 tbsp all-purpose flour (for tossing raspberries)
For the Raspberry Compote:
1 1/2 cups raspberries
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water
For the White Chocolate Buttercream:
1 cup unsalted butter, room temperature
3 1/2 cups powdered sugar
6 oz white chocolate, melted and cooled slightly
1 tsp vanilla extract
2–3 tbsp heavy cream or milk
Instructions
- Preheat the oven to 350°F (175°C) and grease and line three 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each. Stir in vanilla and almond extract.
- Alternately add the flour mixture and milk to the batter, beginning and ending with the flour. Mix until just combined.
- Toss raspberries in 1 tbsp flour and gently fold into the batter.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool completely before assembling.
- To make the raspberry compote, combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook for about 5 minutes until berries break down.
- Stir in cornstarch slurry and cook another 1–2 minutes until thickened. Let cool completely.
- For the buttercream, beat the butter until creamy. Gradually add powdered sugar and beat until fluffy.
- Mix in cooled melted white chocolate and vanilla. Add cream as needed for smooth consistency.
- To assemble, place the first cake layer on a serving plate, spread with buttercream, and top with raspberry compote.
- Repeat with the second layer, then top with the final cake layer and frost the entire cake with remaining buttercream.
- Decorate with fresh raspberries and white chocolate curls. Chill for 30 minutes before slicing for cleaner cuts.
Notes
You can substitute raspberry jam for the compote if short on time.
Toasting the white chocolate enhances its flavor in the buttercream.
For an elegant variation, use raspberry mousse instead of compote.
Replace almond extract with lemon zest for a citrusy twist.
Add raspberry puree to the frosting for a pink hue if desired.
Store the cake covered in the refrigerator for up to 4 days.
Let the cake sit at room temperature for 30 minutes before serving.
Cake layers and slices can be frozen for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
