Go Back
Print Recipe
5 from 4 votes

White Chocolate Raspberry Brownie Cake

White chocolate cake with brownie filled raspberry cream filling, chocolate ganache and white chocolate buttercream.
Course: Dessert
Cuisine: Cake
Keyword: Raspberry brownie filling, Raspberry Cream Filling, white chocolate buttercream, white chocolate cake, White chocolate raspberry brownie cake

Ingredients

FOR THE CAKE

  • 3 cups (345 g) cake flour
  • 1 tablespoon (14 g) baking powder
  • 3/4 teaspoon (1.4 g) salt
  • 1 cup (226 g) unsalted butter, room temperature
  • 1 1/2 cups (300 g) granulated sugar
  • 3 ounces white chocolate instant pudding mix
  • 3 whole eggs, room temperature
  • 3 egg whites, room temperature
  • 1 teaspoon (4.2 g) pure vanilla extract
  • 1 1/4 cup (262.5 g) buttermilk, room temperature

FOR THE BUTTERCREAM

  • 1/4 cup (57.75 g) heavy whipping cream
  • 8 ounces (150 g) white chocolate chips
  • 2 cups (452 g) unsalted butter, slightly cold
  • 6 cups (750 g) powdered sugar, measured and then sifted
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

FOR THE RASPBERRY CREAM FILLING

  • 1/4 cup (15 g) freeze dried raspberries, measured and then pulverized into a powder
  • 1/4 cup (40 g) sugar
  • 1 cup (225 g) heavy cream

For the Brownies

  • One batch of your favorite boxed brownies. I used Ghirardelli dark chocolate brownies.

For the Ganache

  • 8 ounces chocolate chips
  • 3/4 cup heavy whipping cream

Instructions

FOR THE CAKE

  • Pre-heat oven to 325 degrees. Spray four 6-inch round cake pans (or three 8-inch round cake pans) with nonstick spray, line the bottom of the pans with parchment paper and spray again. Set aside
  • In a medium size mixing bowl whisk together the flour, baking powder, and salt. Set aside.
  • Place the butter in the bowl of a stand mixer and beat on high until light in color. Add the sugar and pudding mix and continue to mix until smooth and fluffy, about 2 minutes.
  • Turn the mixer to medium-low, add in the whole eggs, egg whites, and vanilla. Stop the mixer and scrape down the sides of the bowl. Mix on medium-high for an additional 2 to 3 minutes. The mixture should be smooth and silky.
  • With the mixer on low, alternately add in the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined, making sure to scrape the sides and bottom of the bowl to incorporate all of the ingredients.
  • Pour batter into prepared pans (about 12 to 13 ounces in each 6-inch pan) and bake until slightly golden in on top, 30 to 35 minutes. (A few moist crumbs should come out on a toothpick when testing the centers).
  • Let the cake layers cool about 10 minutes in the pans and then invert onto wire cooling racks.
  • When the cake layers are room temperature, level each layer (if needed), with a cake leveler. Wrap each layer with plastic wrap and chill until ready to use.

FOR THE BUTTERCREAM

  • In a microwave safe bowl, heat the cream and the pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
  • In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
  • Slowly add the white chocolate ganache and mix until smooth. Make sure to scrape the sides and bottom of the bowl to incorporate all of the white chocolate.
  • With the mixer on low and gradually add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
  • Increase the speed to medium-high and beat the frosting for about 3 to 5 minutes, until light in color and texture.

FOR THE RASPBERRY CREAM FILLNG

  • In a food processor or blender, pulse the freeze dried raspberries until they resemble a powder.
  • Add the sugar and cream. Scrape down the sides and corners to gather all the fruit powder.
  • Pulse the mixer for about 1 to 2 minutes or until the texture becomes thick like Greek yogurt. Keep chilled until ready to use.

For the Brownies

  • Make brownie batter according to directions. Bake in a 9" x 13” pan for about 10 mins less than recommended time. Allow to cool completely before using.

For the Ganache

  • In a microwave safe bowl, heat the heavy cream.
  • Pour the cream over the chocolate chips and stir to melt.

Assembly

  • Chop brownies into bite size pieces. Fold in about 1 cup of the brownie pieces into the raspberry cream filling. Reserve remaining brownies to decorate the top of the cake (and for snack, of course).
  • Place the first cake layer, top side up, in the center of a cake board or cake plate.
  • Pipe a rim of buttercream around the edge of the cake and fill the center with raspberry brownie filling. (For the 6-inch layers, you'll use a generous 1/2 cup of the filling between each layer. If you make three 8-inch layers, you'll use about one cup of filling between layers).
  • Sprinkle crushed freeze dried raspberry pieces over the filling, followed by a drizzle of chocolate ganache.
  • Repeat these steps for the next two layers (if making a four layer 6-inch cake, or the next layer, if making a three layer 8-inch cake).
  • Place final cake layer, top side down, on the filling.
  • Apply a thin layer of buttercream around the cake. This is the crumb coat. Freeze the cake for about 15 minutes to set the crumb coat.
  • Continue frosting the cake with the remaining buttercream. Use remaining ganache for a drip, if desired.