A delicious and moist crumb filled with raspberries and white chocolate covered with a raspberry white chocolate ganache. This is the perfect white chocolate raspberry cake.
One of the best combinations out there: white chocolate and raspberry! This cake is highly addictive, and people might want to be friends with you just to have a slice, lol. Seriously, it is incredibly good: moist, and tartness of the raspberries works perfectly with the sweetness of the white chocolate. Hope you enjoy making and savoring it as much as I did!
I made this white chocolate raspberry cake recipe into a Bundt cake, because they are so pretty, and I think it really shows off how good it is! I used this pan from Nordic Ware. It has the capacity for 10 cups of cake batter.
However, you can use a loaf cake pan if you do not have a Bundt cake pan. You can use any shape and size you like, but do not forget to adjust the baking time accordingly!
Here are a few tricks to make sure you cake turns out great:
After that, putting together this cake batter is straight forward:
You are now ready to bake the cake!
That is the question! If you are a planner, and prefer to eat this cake freshly made, you can make the batter ahead, transfer to the Bundt cake pan, cover with plastic wrap, and refrigerate overnight. You can chill it for up to 24 hours.
Once you are ready to bake, let it sit at room temperature for 30 to 40 minutes. Then bake and glaze as instructed in this recipe.
Two important things when baking this cake, and any other cake for that matter:
Then transfer the cake batter onto the pan and distribute evenly using an offset spatula or the back of a spoon. Bake for 45/50 minutes approximately. Check by inserting a skewer, a cake tester, or a knife into the cake; if it comes out clean then you can remove from the oven.
To make this raspberry white chocolate ganache recipe, you simply must:
Once it has been frosted with the white chocolate ganache this cake keeps at room temperature for up to 4 to 5 days. You can cover it with a cake keeper or a bowl to protect from dust.
Once it has been sliced you can cover the cut edges with plastic wrap to prevent the cake from drying up.
You can choose to cover the cake with a different frosting if you are not a fan of white chocolate ganache.
A simple raspberry glaze will do the trick. You can get a recipe here Raspberry Glazed Cake Donuts.
You can also just dust with powdered sugar and call it a day!
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