Ingredients
Raspberry Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 5 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream, room temperature
- ½ cup whole milk, room temperature
- 1 ½ cups frozen raspberries, thawed and well drained or fresh
White Chocolate Raspberry Buttercream
- ¾ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 4 oz white chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 1 tablespoon freeze-dried raspberry powder (store-bought or homemade)
Topping
- Fresh raspberries
- White chocolate curls or shavings
Instructions
- Prepare the Pan and Dry Ingredients: Preheat the oven to 350°F. Generously grease and flour a 10-12 cup Bundt pan, ensuring all crevices are well coated. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined.
- Make the Cake Batter: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes. Add the egg whites, vanilla extract, and sour cream, mixing until blended. Incorporate half of the dry ingredient mixture, followed by the milk, then the remaining dry ingredients, stirring just until combined to avoid overmixing.
- Add the Raspberries: Lightly mash the thawed and well-drained raspberries to release some juice but keep some larger pieces for texture. Gently fold the raspberries into the batter a few times, allowing for visible swirls and streaks. Pour the batter into the prepared Bundt pan and smooth the top evenly.
- Bake and Cool: Place the pan in the preheated oven and bake for 52-58 minutes. Check doneness by inserting a toothpick into a plain section of the cake; it should come out with a few moist crumbs. Remove the cake from the oven and let it cool in the pan for 15 minutes. Then invert the cake onto a wire rack and allow it to cool completely, approximately 2 hours, before frosting.
- Make the Buttercream: Melt the white chocolate in a microwave in 15-second intervals, stirring after each until smooth, then set aside to cool. In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, beating until incorporated. Mix in the cooled melted white chocolate, vanilla extract, and freeze-dried raspberry powder until the buttercream is smooth and fluffy.
- Frost and Decorate: Transfer the buttercream into a piping bag fitted with a round tip. Pipe the frosting evenly over the cooled cake, allowing it to cascade down the sides naturally. Garnish with fresh raspberries and white chocolate curls or shavings for an elegant finish.
Notes
- Ensure all dairy ingredients and eggs are at room temperature for better cake texture.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- Drain raspberries well to avoid excess moisture that could affect baking.
- Allow the cake to cool completely before applying the buttercream to prevent melting.
- Freeze-dried raspberry powder can be homemade by crushing freeze-dried raspberries in a food processor.
- Prep Time: 20 minutes
- Cook Time: 58 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
