Description
This elegant layer cake combines a tender crumb enriched with sour cream and sunflower oil with a vibrant, tart raspberry filling. Enveloped in a luxurious whipped white chocolate ganache, it strikes the perfect balance between creamy sweetness and bright fruit notes for a sophisticated dessert.
Ingredients
- Fresh raspberries
- Frozen raspberries (for filling)
- Granulated sugar
- Cornstarch (optional)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter, softened
- Sunflower oil
- Vanilla extract
- Vanilla bean pod or seeds
- 1 large egg
- 2 egg whites
- Full-fat sour cream
- Whole milk
- High-quality white chocolate bars
- Heavy cream
Instructions
- Combine raspberries and sugar in a saucepan and heat until jammy, adding a cornstarch slurry if a thicker consistency is desired; chill for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, sift and whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter, oil, sugar, and vanilla for 2 minutes until fluffy, then beat in the whole egg, egg whites, and sour cream.
- Alternately add the dry ingredients and milk to the wet mixture, mixing slowly, then give a final 5-second high-speed blast before folding in fresh raspberries by hand.
- Divide the batter between pans and bake for 25–30 minutes; cool in pans for 20 minutes before transferring to a wire rack to cool completely.
- Prepare the ganache by simmering 1/2 cup heavy cream with vanilla, pouring it over chopped white chocolate, whisking until smooth, then stirring in the remaining cold cream.
- Chill the ganache for at least 2 hours, then whip with a mixer until stiff peaks form.
- Assemble by piping a frosting dam on the first layer, filling with raspberry sauce, topping with the second cake layer, and covering the exterior with the remaining whipped ganache and fresh berries.
Notes
To achieve the cleanest slices, use a sharp knife dipped in hot water and wiped dry between each cut. If you are making this ahead of time, the raspberry sauce can be prepared up to three days in advance and kept in the refrigerator until you are ready to assemble the cake.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American