- 8 oz
- white chocolate, chopped
- 2 1/4 c
- all purpose flour
- 2 1/4 tsp
- baking powder
- 1/2 tsp
- 10 Tbsp
- butter, unsalted room temperature
- 1 1/3 c
- zest of one large lemon
- 3 tsp
- lemon extract
- 1 1/4 c
- whole milk
- 400 g
- frozen raspberries
- 1/2 c
- brown sugar
- 1 c
- unsalted butter at room temperature
- 4 c
- powdered sugar
How to Make White Chocolate & Lemon Layer Cake with Raspberry
- 1To prepare the cake, preheat oven to 350F. Grease two 8-inch round cake pans. Line the bottoms with parchment paper, and grease paper. Dust pans with flour and set aside.
- 2Sift the flour, baking powder, and salt into a medium bowl.
Place chocolate in a heat safe bowl and microwave for one minute. Remove from oven and stir. Heat again for 30 seconds. Stir chocolate until no lumps remain. Set aside.
- 3Beat the butter and sugar together until light and fluffy, about 3-4 minutes. Scrape down sides of the bowl. Add eggs one at a time, beating well after each addition. Add lemon zest and lemon extract and mix to combine. Alternatively add the dry ingredients with milk in 3 additions. Add the warm white chocolate and mix until just combined.
- 4Equally divide the batter into the two prepared pans and bake for 30-40 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove cakes from oven and allow to cool in the pan for 20 minutes on a wire rack. Remove cakes from pan and discard baking paper. Allow cakes to cool completely on wire racks.
- 5To prepare the frosting, cook the frozen berriers and brown sugar over medium heat. Bring to a gentle simmer, reduce heat and cook for 10 minutes until the mixture has reduced and become thick and syrupy, stirring often.
Place mixture over a fine strainer to remove seeds. Allow to cool to room temperature.
- 6Place butter in the bowl of a mixer. Beat for about one minute. Sift in powedered sugar one cup at a time, scraping down the sides of the bowl after each addition. Add raspberry mixture and beat until combined.
- 7To assemble the cake, place a cake board on top of your cake platter (this makes transferring/storing the cake easier). Add one cake layer on top of the board. If the top of your cake isn't level (or has domed), use a bread knife to even it out.
Add about 1 cup of frosting to the first layer and spread evenly with an offset spatula. Top with second layer of trimmed cake and continute to frost the top and sides using a metal spatula to evenly distribute the frosting.
- 8Keep cake refrigerated but it is best served at room temperature to allow the buttercream to soften.