Raspberry And White Chocolate Cake: A Wedding Dream

A raspberry and white chocolate cake is a great choice for a wedding cake. It's a flavour combination that's both sweet and creamy, with the fruity freshness of raspberries. This article will take you through how to make a three-layer raspberry and white chocolate cake, with a silky white chocolate buttercream and raspberry jam filling.

The cake is made by mixing butter and sugar, then adding eggs and vanilla extract. Self-raising flour is mixed in, followed by the folding in of raspberries and white chocolate chips. The mixture is then divided between three cake tins and baked.

To decorate, a white chocolate buttercream is made and piped onto the bottom sponge, with a flat layer of buttercream and raspberry jam added on top. This process is repeated for the second layer. For the final cake layer, larger buttercream rosettes are piped, and the cake is decorated with fresh raspberries, white chocolate curls, and freeze-dried raspberries.

Choosing the right white chocolate

• Check the Ingredients: When purchasing white chocolate, carefully read the ingredient list on the package. Look for cocoa butter as the primary ingredient. Avoid white chocolate chips or candy melts that often contain palm oil instead of cocoa butter. Cocoa butter ensures an authentic flavour, proper melting, and a smooth texture.
• Brand Recommendations: Opt for reputable brands known for their quality white chocolate, such as Lindt.
• Melting Behaviour: White chocolate has a lower melting point than other chocolates. When melting white chocolate, use low heat and melt slowly to avoid scorching. You can melt it in the microwave at 50% power in 15-second intervals, stirring after each interval, or use a double boiler for more controlled heating.
• Flavour and Texture: White chocolate is known for its rich, creamy texture and extra sweetness. When paired with tart raspberries, it creates a perfect balance of flavours.
• Storage: Store your white chocolate in a cool, dry place to maintain its quality and freshness.
• Experimentation: Feel free to experiment with different brands and types of white chocolate to find the one that best suits your taste preferences and works well with your cake recipe.

Making the cake batter

To make the batter for a raspberry and white chocolate wedding cake, you will need the following ingredients:

• Butter
• Sugar
• Eggs
• Vanilla extract
• Flour
• Baking powder
• White chocolate
• Milk
• Raspberries

First, cream the butter and sugar together in a large bowl, using an electric mixer until the mixture is light and fluffy. This should take around 1-3 minutes. Scrape down the sides of the bowl as needed.

Next, add the eggs one at a time to the butter mixture, mixing on medium speed and allowing each egg to fully combine before adding the next. The eggs should be at room temperature, as cold eggs will curdle the batter.

Add the vanilla extract and mix until combined.

In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.

Add one-third of the dry flour mixture to the wet ingredients and mix on low speed until just combined.

Then, add half of the milk, followed by the remaining dry ingredients and the rest of the milk. Mix until everything is combined.

Finally, gently fold in the raspberries and white chocolate chips, if using.

Divide the batter evenly between your prepared cake pans. You can use a digital kitchen scale to ensure that the layers are even.

Bake the cakes at 335-350°F for 25-40 minutes, or until a toothpick inserted into the centre comes out clean.

Making the raspberry filling

After cooking, pour the raspberry mixture into a metal strainer suspended over a bowl and use a rubber spatula to push the mixture through the strainer. This step is optional but helps create a smoother filling by removing the seeds. You should be left with about half a cup of seedy pulp, which can be discarded or composted.

Next, create a slurry by combining water and cornstarch in a separate small bowl. Stir well until the cornstarch is fully dissolved in the water. This mixture will help thicken the raspberry filling.

Add the cornstarch slurry to the strained raspberry filling and stir until it is well incorporated. At this point, you can choose to discard or keep the seeds, depending on your preference. Rinse out the saucepan and pour the filling back into it.

Heat the filling over medium-high heat, stirring constantly to prevent burning. Continue cooking until the mixture starts to boil, then reduce the heat to medium-low. Let the filling cook for a few additional minutes to thicken.

Once the filling has reached your desired consistency, turn off the heat and pour it into a separate bowl. Cover the bowl with plastic wrap, ensuring the plastic touches the surface of the filling to prevent a skin from forming. Place the bowl in the refrigerator to cool and thicken. The filling can be made ahead of time and stored in an airtight container in the refrigerator for up to two weeks.

Making the white chocolate ganache

The first step in making the ganache is to chop the white chocolate bar into smaller pieces with a knife. Then, microwave the chocolate in a microwave-safe bowl for about a minute to soften it. Meanwhile, bring the heavy whipping cream to a simmer in a pot on the stove. Once the chocolate is slightly soft, pour the warm cream over it and make sure that all the chocolate is fully covered. Let it sit for about 5 minutes.

After 5 minutes, gently whisk the mixture until the cream and chocolate come together and form a smooth and creamy texture. If the chocolate is not fully melted, microwave the mixture in 30-second increments until it is. Set the ganache aside to cool. The ganache will be used in the buttercream and the cake layers.

Making the white chocolate buttercream

Ingredients:

• 6 ounces/170 grams of white chocolate, finely chopped
• 2 cups/450 grams of unsalted butter, room temperature
• 5 1/2 to 6 1/2 cups/680-810 grams of powdered sugar, sifted
• 4 to 6 tablespoons/60-90 millilitres of whole milk or heavy cream
• 2 teaspoons of vanilla extract
• A pinch of salt (optional)

Instructions:

• Start by chopping your white chocolate into small, even pieces. This step is important to ensure that the chocolate melts evenly and smoothly.
• Place the chopped white chocolate in a heat-safe bowl and melt it gently. You can do this by microwaving it in short intervals, stirring after each interval, or using a double boiler on the stove. Stir the chocolate occasionally to prevent overheating and promote even melting.
• Once the white chocolate is melted, set it aside to cool down to room temperature or slightly above. It is crucial that the chocolate is not too hot when added to the other ingredients.
• In a large mixing bowl or the bowl of a stand mixer, cream the butter until it is smooth and free of lumps. Mix on low speed for about 30 seconds to a minute.
• Add in the vanilla extract and a pinch of salt (if desired) and mix until combined. The salt will enhance the flavours and balance the sweetness.
• Slowly add the powdered sugar to the creamed butter and vanilla mixture. Start with 5 1/2 cups of powdered sugar and increase the amount gradually if needed. Mix on low speed until the sugar is fully incorporated and the mixture has a smooth, creamy consistency.
• With the mixer still on low speed, gradually add the milk or heavy cream. This will help adjust the consistency of the buttercream, making it smoother and easier to spread.
• Once all the milk is incorporated, slowly add the melted white chocolate to the mixture. Mix on low speed until the chocolate is fully combined. Scrape down the sides of the bowl occasionally to ensure all the ingredients are blended evenly.
• Continue mixing the buttercream until it reaches the desired consistency. If the buttercream seems too thick, you can add a little more milk, a tablespoon at a time, to thin it out. Conversely, if it is too thin, gradually add more powdered sugar, a quarter of a cup at a time, until you achieve the desired thickness.
• Taste the buttercream and adjust the sweetness or flavourings to your preference. You can add more vanilla extract or a tiny pinch of salt to enhance the flavours.
• If you prefer a very smooth and creamy buttercream, switch to a paddle attachment (if using a stand mixer) and mix on low speed for an additional 15-20 minutes. This step is optional but will result in an incredibly creamy and stable buttercream.

Your white chocolate buttercream is now ready to be used for your wedding cake! This buttercream pairs perfectly with the raspberry filling, creating a delightful balance of sweet and tart flavours. Remember to store the buttercream in an airtight container at room temperature until you are ready to assemble the cake. Enjoy creating your raspberry and white chocolate wedding cake!

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