A special occasion isn’t truly special until someone bakes a cake for it. Cake truly makes the world a better place and the love we have for this White Chocolate Raspberry Sheet Cake will set the standard for all other cakes to live by. This never boring, moist white cake crowned with sweet crème fraiche frosting and ripe, glorious raspberries is truly a cake maker’s masterpiece. Whether you’re celebrating a grand event or just the fact that you made it to the weekend, this White Chocolate Raspberry Sheet Cake is layers above the rest. Find that special occasion and share some love today!
Ingredients
For the cake:
- 3/4 cup crème fraiche
- 1/2 cup whole milk
- 5 large egg whites
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3/4 cup unsalted butter, cut into 2-inch cubes
For the frosting:
- 4 ounces white chocolate, roughly chopped
- 3/4 cup unsalted butter, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon light corn syrup
- kosher salt, to taste
- 1 cup confectioners’ sugar
- 2 cups fresh raspberries
Directions
Step 1 –Place a rack in the center of the oven.
Step 2 –Preheat the oven to 350 degrees F.
Step 3 –Generously coat a 9×13-inch baking pan with cooking spray and line the bottom and the sides with parchment paper; coat the parchment paper with cooking spray as well.
Step 4 –In a medium bowl, whisk the crème fraiche, the milk, the egg whites, and 2 teaspoons of the vanilla extract together.
Step 5 –In the bowl of an electric mixer fitted with a paddle attachment, add the flour, the granulated sugar, the baking powder, and 1 teaspoon of the salt and beat on low speed until combined.
Step 6 –With the mixer running on its slowest setting, add 3/4 cup of the butter, 2 cubes at a time, to the flour mixture and beat until it resembles coarse, wet sand.
Step 7 –With the mixer running on low, slowly add 1/2 of the milk mixture to the flour mixture, then increase the mixer speed to medium and beat for 20 seconds.
Step 8 –Reduce the mixer speed to its slowest setting and add the remaining milk mixture, then increase the mixer speed to medium and beat for 20 seconds. Take care not to overmix the batter.
Step 9 –Pour the batter into the prepared baking pan and bake until a toothpick inserted into the center comes out clean and the top bounces back when gently poked, about 35-40 minutes.
Step 10 –Transfer the cake to a wire rack and let it cool completely before frosting.
Step 11 –While the cake is cooling, in a double-boiler over medium-low heat, add the white chocolate and heat, stirring constantly to prevent the chocolate from scorching, until it has melted.
Step 12 –Place the chocolate bowl on a wire rack to cool slightly.
Step 13 –In the bowl of an electric mixer fitted with a paddle attachment, add the remaining butter, the remaining vanilla, the corn syrup, and the remaining salt and beat on medium speed, scraping down the sides of the bowl with a spatula as needed, until combined.
Step 14 –Reduce the mixer speed to its lowest setting and add the confectioners’ sugar, 1/4 cup at a time, to the butter mixture and beat until it is fully incorporated.
Step 15 –Add the melted white chocolate to the butter mixture and beat on low speed until it is combined.
Step 16 –Use a spoon to scoop the frosting on top of the cake and then use an offset spatula to evenly spread it.
Step 17 –Sprinkle the raspberries on top of the frosting.
Step 18 –Slice and serve.