Raspberry and white chocolate have never looked so good together as they do in this stunning sheet cake. Tangy raspberry sauce ripples through the silkiest white chocolate buttercream, topping a raspberry-studded cake. The contrasting colours and vibrant flavours will have you salivating in seconds. I make and taste a lot of cake, and this one is definitely a new favourite.
Who else is loving the revival of the humble sheet cake?! Sure, layered cakes are gorgeous, but this raspberry and white chocolate sheet cake proves that single layers can be just as beautiful. And easier to bake too! Slice and serve straight from the pan at your next big party or special celebration.
ingredients
Cake:
Raspberry Sauce:
Frosting:
directions
Preheat the oven to 350°F. Grease the bottom and sides of a 9X13-inch cake pan with butter and set aside.
In a medium bowl, stir together the flour, cornstarch, baking powder and salt. Set aside.
Using an electric mixer, beat together the butter and sugar at medium speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, allowing the mixture to absorb the eggs before adding another. Add the vanilla extract and mix to combine.
Add half of the flour mixture and mix until combined. With the mixer on low, stream in the milk followed by the sour cream and mix until smooth. Add the remaining flour mixture and mix until combined.
In a small bowl, toss the raspberries with a tablespoon of flour. Add them to the cake batter and gently fold together with a large rubber spatula. Scrape the batter into the pan and spread until smooth.
Bake for 30 to 33 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Set the cake on a wire rack to cool completely before frosting.
To make the raspberry sauce, add the berries and sugar to a saucepan. In a small bowl, stir together the water and cornstarch with a fork to form a slurry, then add it to the pan. Heat the mixture over medium heat until the juices begin to simmer. Reduce the heat to low and continue cooking for about 5 minutes, or until the raspberry sauce has thickened.
Remove from the heat and strain the sauce with a mesh sieve to remove the seeds, if desired. Chill the sauce to thicken until ready to use.
To make the frosting, melt the white chocolate by placing it in a heat-safe bowl on top of a saucepan of simmering water (this creates a double boiler). Gently melt the chocolate until smooth and remove from the heat. Set aside to cool.
Using an electric mixer, beat the butter until smooth. Add 3 cups of powdered sugar along with the milk and vanilla. Mix on medium speed until smooth yet fluffy. Add the melted white chocolate and mix until well combined. If the frosting is too soft, add a little more of the powdered sugar. The frosting should spread easily over the top of the cake.
Swoop and swirl the frosting on top of the cooled cake. Add little dollops of the raspberry sauce with a spoon to polka-dot the top of the cake. Use a small spatula or the back of a spoon to gently swirl the sauce into the frosting for a rippled effect. Decorate the cake with fresh raspberries and white chocolate shavings, if desired.
Slice and serve the cake straight from the pan. Cover leftovers in food wrap and store overnight at room temperature or in the refrigerator for up to 3 days.
