Dessert | March 21, 2016

Raspberry Cake with Lemon Curd Filling and White Chocolate Icing

It’s officially spring! And Easter is next week! And we love cake! I know that you will love this raspberry cake with lemon curd filing and white chocolate icing.

Overhead shot of Raspberry Cake with Lemon Curd Filling and White Chocolate Icing

Especially if it’s pink…

Raspberry Cake with Lemon Curd Filling and White Chocolate Icing with a slice on a plate

Several Easters ago, I made a Strawberry Coconut Cake that was the prettiest cake I’d ever made! I revamped the recipe last year, and this year went after the same aesthetics with different flavors. With white chocolate.

cut white chocolate

I also did a Cherry and Lime Curd Shortcake, the curd of which I’ve been jonesing for. But lemon.

A trick I love? To prevent your filling from being pushed out the sides, pipe a ring of icing around the circumference of each layer. Then fill.

Raspberry Cake with Lemon Curd Filling

I’m loving the rustic, naked cake look. Makes icing a heck of a lot easier.

Raspberry Cake with Lemon Curd Filling and White Chocolate Icing
Cutting into a Raspberry Cake with Lemon Curd Filling and White Chocolate Icing

The raspberry cake, oh the cake! This cake has a soft crumb, is oh-so tender, and full of tasty, old-fashioned pink flavor.

Overhead shot of Raspberry Cake with Lemon Curd Filling and White Chocolate Icing and a slice on a plate

Oh, it’s so pretty.

Piece of Raspberry Cake with Lemon Curd Filling and White Chocolate Icing

 

3 from 1 vote
Raspberry Cake with Lemon Curd Filling and White Chocolate Icing
Prep Time
6 hrs
Cook Time
1 hr
Total Time
7 hrs
 

It's officially spring! And Easter is next week! And we love cake! I know that you will love this raspberry cake with lemon curd filing and white chocolate icing. 

Course: Dessert
Cuisine: American
Keyword: lemon and raspberry cake, raspberry sponge cake
Servings: 16 servings
Calories: 495 kcal
Author: Stephanie
Ingredients
  • 6 egg whites reserve 2 yolks for lemon curd
  • 3 c flour
  • 1 1/2 t baking powder
  • 3/4 t baking soda
  • 3/4 t salt
  • 3/4 c butter softened
  • 2 1/3 c sugar
  • 2 t vanilla
  • 2 c buttermilk room temperature
  • 1/2 c raspberries
  • 2.4 oz. freeze-dried raspberries
  • 1/2 c fresh lemon juice
  • 1/2 c granulated sugar
  • 2 large egg yolks reserved egg yolks from the cake
  • 2 large eggs
  • pinch salt
  • 6 T unsalted butter
  • 8 oz. white chocolate
  • 1/4 c butter
  • 2 T heavy whipping cream
  • 2 t vanilla
  • 1/4 t salt
  • 6 + c powdered sugar
Instructions
  1. Cut rounds of parchment paper the size of your pans, place in the bottom of the pan, then grease with butter and flour and set aside. In a medium bowl, mix flour, baking powder, baking soda and salt.
  2. Blend buttermilk, raspberries, and freeze-dried raspberries in blender until raspberries are mostly smooth.
  3. Preheat oven to 350 degrees. In a large mixing bowl beat butter with an electric mixer on high for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites and beat on medium-high for 3 minutes.
  4. Alternate adding flour mixture and buttermilk mixture to butter/egg whites about a 1/3 of each at a time. Beat on low after each addition until well combined.
  5. Divide batter amongst 3 prepared pans.
  6. Bake in preheated oven 30-35 mins, or until toothpick comes out clean. Let rest in pan for 10 minutes, then flip over onto cooling rack. Can make the day before and wrap individual layers with saran wrap after completely cool.
  7. In medium saucepan, whisk lemon juice, sugar, egg yolks, eggs, and salt. Add butter and whisk over low heat until butter has melted. Increase heat and whisk constantly over medium heat until mixture thickens and just begins to become jelly-like, about 10 minutes.
  8. It should somewhat hold a shape when dripped into the pan from the whisk. Place strainer over bowl and pour through strainer. Cover so that the curd is in direct contact with saran wrap to prevent skin from forming. Chill in refrigerator at least three hours, preferably overnight.
  9. For icing, melt white chocolate and butter in microwave for one minute. Stir until smooth and chocolate is melted. Add whipping cream, salt, and vanilla. Beat with electric mixer until mixture has emulsified and thickened a bit. Beat in powdered sugar until desired consistency is reached.
  10. Assemble cake by layering cake, lemon curd with a piped circumference of icing, then repeat with remaining cake layers, topping with icing. Top with raspberries and lemon zest.
Recipe Notes

refrigerate cake before serving as well as leftovers

Nutrition Facts
Raspberry Cake with Lemon Curd Filling and White Chocolate Icing
Amount Per Serving
Calories 495 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 14g 70%
Cholesterol 95mg 32%
Sodium 380mg 16%
Potassium 204mg 6%
Total Carbohydrates 65g 22%
Dietary Fiber 1g 4%
Sugars 46g
Protein 6g 12%
Vitamin A 12.6%
Vitamin C 6.2%
Calcium 10.1%
Iron 7.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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3 thoughts on “Raspberry Cake with Lemon Curd Filling and White Chocolate Icing

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    1. Hi Celina, so sorry for the late response. I used three 9″ round cake pans, but 8″ pans would work as well. Just add a few minutes to the baking time if using 8″.

  1. Made this yesterday as a joint birthday cake for my me and my husband. He wanted a lemon cake, and I wanted a raspberry one- compromise! :) We ran into two problems though. First, the white chocolate/butter mixture was grainy, greasy, and thick after microwaving. We did 30 seconds as a time to make sure not to burn it. Tried the boiling water trick for siezed chocolate, which did not fix it. We proceeded as instructed, hoping for the best, but it turned into a greasy dough instead of turning into icing. We had to toss it, and make some regular vanilla buttercream instead.

    Also, the sponge ended up being quite dense, not the texture you’d expect, and a bit disappointing. The flavors were good though!

    One final note, it would be helpful to separate the ingredients by what goes into what. We figured it out just fine, but when you’re looking back and forth at the recpie when cooking, it can get confusing. (I ended up copying and pasting into a word doc to do that myeslf.)