This white chocolate raspberry cake is decadent without being overwhelming. The frosting is light and subtly sweet. The cake is perfect AND gluten-free (no one will ever know). And the layer of sweet raspberry jam ties everything all together with a little red bow.
- 1 1/4 cup + 2 tbsp milk
- 4 tsp lemon juice
- 1/4 cup melted coconut oil, cooled
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 4 eggs, room temperature
- 1 cup white chocolate morsels, melted
- 2 tsp vanilla extract
- 3 cups 1-1 Gluten-Free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 1/2 cups fresh raspberries
- 1/4 cup honey
- 3 tbsp water, divided
- 2 tbsp cornstarch
- 1 1/2 cup cold heavy cream
- 8 oz cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 cup white chocolate morsels, melted
- 1/2 –1 cup fresh raspberries (optional)
- Preheat the oven to 350.
- Combine the milk and lemon juice in a liquid measuring cup and let stand five minutes.
- Prepare the cake batter. In the bowl of a stand mixer, cream together the oil, butter, and sugar on medium speed until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, beating well after each addition. Turn the mixer down to low, and add the melted white chocolate and vanilla. Increase the speed to medium and mix for another 2 minutes.
- Alternately add the flour and the clabbered milk (milk + lemon juice) to the cake batter, mixing on low speed until incorporated. Add the baking soda and baking powder after the first flour addition. Continue to mix just until the ingredients are well incorporated.
- Bake the cake. Grease two 9″ round baking pans. Cut a piece of parchment to fit in the bottom of each pan (or use precut rounds of parchment). Sprinkle the pans with a light coating of flour, shaking out the excess. Evenly divide the cake batter between the two pans, then bake them in the preheated oven for 28-32 minutes or until a toothpick inserted in the middle comes out clean.
- While the cake cooks, prepare the filling. In a small saucepan, combine the fresh raspberries, honey, and 2 tablespoons of water. Bring to a simmer and cook for 5 minutes, until the raspberries begin to break down. Strain the mixture through a wire strainer, stirring and pressing gently, until all the liquid falls into a bowl and only the seeds are left in the strainer. Return the raspberry puree to the saucepan. Stir together the remaining tablespoon of water and the cornstarch in a small dish. Slowly whisk the cornstarch slurry into the raspberry puree. Return to a simmer and cook for 2 more minutes until thickened. Set aside to cool completely.
- When the cakes are finished cooking, remove them from the oven and let them cool for 10 minutes in the pans before removing from the pans to cool completely on a cooling rack.
- Make the frosting. In the bowl of the stand mixer with the whisk attachment, whip the heavy cream on high speed until soft peaks form, about 5-10 minutes. Gently transfer the whipped cream to a small bowl. Combine the cream cheese and powdered sugar in the bowl of the stand mixer. With the paddle attachment, beat until the mixture is light and fluffy. Blend in the melted white chocolate. Fold in the whipped cream.
- Finish the cake. When the cake is completely cooled, you can assemble the layers. Level off the top of one of the cake layers (I do this with a long bread knife). Spread the raspberry filling on the leveled cake layer, stopping a half inch from the sides of the cake. Place the second cake layer on top of the raspberry filling.
Use an icing spatula to spread the frosting over the top and sides of the cake. Top the cake with fresh raspberries (optional).
I like using Bob’s Red Mill 1-1 Gluten-Free flour for this cake, and other GF recipes.
One 11-12oz package of white chocolate morsels is enough for both the cake and frosting.
Store the cake in the fridge until you are ready to serve it.
You can substitute raspberry jam for the filling if you’d prefer not to make it.