Description
This Raspberry Heaven Cake is the perfect mix of tangy, fruity flavor and creamy sweetness. The raspberry-infused cake is light and airy, while the white chocolate frosting adds a rich, luscious finish. It’s the ultimate crowd-pleasing dessert for birthdays, brunches, or just because!
Ingredients
Scale
For the Cake:
- 3 cups all-purpose flour
- 3½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 5 egg whites, room temperature
- 2½ cups fresh raspberry puree
- ½ cup whole milk
- 1 tsp vanilla extract
- 6–10 drops red food color gel (optional)
For the Frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 12 oz white chocolate, melted
- ⅔ cup heavy cream
- 1 tsp vanilla extract
- ¼ tsp salt
Garnish:
- ½ cup freeze-dried raspberries, crushed
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9″x13″ pan with parchment.
- Whisk together flour, baking powder, and salt.
- Beat butter and sugar until fluffy; mix in dry ingredients alternately with raspberry puree and milk.
- Whip egg whites to stiff peaks and fold into the batter. Bake for 40–45 minutes.
- For frosting, beat butter and powdered sugar, mix in melted white chocolate, then add cream, vanilla, and salt.
- Frost cooled cake, garnish with freeze-dried raspberries, and serve!
Notes
- Ensure raspberries are well-drained to prevent excess moisture.
- For a brighter color, adjust food coloring as needed.
- Prep Time: 25 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American