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Decadent White Chocolate Raspberry Layer Cake Easy Homemade Recipe with Edible Flowers

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A moist and tender white chocolate layer cake with tart raspberry filling and creamy white chocolate frosting, topped with delicate edible flowers for a stunning and festive dessert.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup (240ml) whole milk, room temperature
  • 6 oz (170g) white chocolate, melted and slightly cooled
  • 2 cups (300g) fresh raspberries
  • ¼ cup (50g) granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch
  • 8 oz (227g) white chocolate, chopped
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 tsp pure vanilla extract
  • 2–4 tbsp heavy cream or milk
  • Edible flowers like pansies, violets, or nasturtiums (fresh and pesticide-free)
  • Fresh raspberries for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, cream together 1 cup softened butter and 2 cups sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
  3. Beat in 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt.
  5. Add the dry ingredients to the creamed mixture in three parts, alternating with 1 cup whole milk (start and end with dry ingredients). Mix on low speed until just combined.
  6. Gently fold in the 6 oz melted white chocolate using a spatula.
  7. Divide batter evenly between pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in pans for 15 minutes, then transfer to wire racks to cool completely.
  9. In a small saucepan, combine 2 cups raspberries, ¼ cup sugar, and 1 tablespoon lemon juice. Cook over medium heat until raspberries break down, about 5 minutes.
  10. Stir in 1 tablespoon cornstarch dissolved in 2 tablespoons water and cook until thickened. Cool completely.
  11. Melt 8 oz chopped white chocolate and let cool slightly.
  12. Beat 1 cup softened butter until creamy. Gradually add 4 cups powdered sugar, then mix in the melted white chocolate and 2 teaspoons vanilla.
  13. Add heavy cream 1 tablespoon at a time until desired spreadable consistency is reached.
  14. Place one cake layer on a serving plate. Spread half of the raspberry filling evenly. Top with about one-third of the frosting.
  15. Add the second cake layer, repeat filling and frosting. Use remaining frosting to cover the top and sides smoothly.
  16. Gently press fresh edible flowers and raspberries on top.
  17. Chill the cake for at least 30 minutes before serving to set everything nicely.

Notes

Do not rush creaming butter and sugar to trap air for a tender crumb. Melt white chocolate slowly to avoid seizing. Cool raspberry filling completely before spreading to prevent frosting melting. Chill cake layers before frosting to prevent crumbs. If frosting softens during decorating, chill for 10 minutes. For thinner layers, slice cakes horizontally and chill on racks.

Nutrition

Keywords: white chocolate cake, raspberry filling, edible flowers, layer cake, homemade cake, easy dessert, celebration cake

Find it online: https://fizzlefork.com/decadent-white-chocolate-raspberry-layer-cake-easy-homemade-recipe-with-edible-flowers/