🎀 Raspberry White Chocolate Cake 🎀 | Peaceful Baking Therapy | Slow Living | Aesthetic Vintage Cake

🍓🤍 Make a Raspberry White Chocolate Cake With Me 🤍🍓 Today we’re slowing things down in the kitchen with this delicate raspberry and white chocolate cake. Think light, fluffy layers, a gently tart homemade raspberry filling, and the creamiest white chocolate buttercream coming together in the most comforting way. I am also bringing you a really beginner friendly vintage design that only requires 3 nozzles. Along the way, the soft sounds, the simple steps, and the little details are meant to feel calming, almost like therapy through baking. If you enjoyed spending this time here, don’t forget to like, comment, and subscribe for more slow baking moments 💕 VANILLA CAKE INGREDIENTS ▢ 110g Unsalted Butter, softened ▢ 30g Oil ▢ 180g Caster Sugar ▢ 3 Eggs, room temperature ▢ 180g Buttermilk, room temperature ▢ 40g Vegetable Oil ▢ 10ml Vanilla Extract ▢ 310g Plain Flour ▢ 1g Salt ▢ 10g Baking Powder METHOD • Preheat the oven to 165°C (329°F). Line two 8-inch cake pans with parchment paper. • Ensure all ingredients are at room temperature before starting. • Combine the softened butter with the sugar, oil, vanilla and cream until light, pale, and fluffy. • Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. • Add the buttermilk and vegetable oil to the cake batter. • Sift together the plain flour, baking powder, and salt and gently fold using spatula. Do not overmix. • Divide the batter evenly among the prepared cake pans. • Bake for 30–40 minutes or until the tops are lightly golden and a skewer inserted into the centre comes out clean. • Allow the cakes to cool in the pans for 15 minutes before transferring to a wire rack to cool completely. HOMEMADE RASPBERRY JAM INGREDIENTS ▢ 250g Fresh or Frozen Raspberries ▢ 70g to100g Caster Sugar depending on the tartness of the Raspberry ▢ 15g Lemon Juice METHOD • Combine raspberries, sugar, and lemon juice in a saucepan. • Cook over medium heat, stirring occasionally. • As the raspberries soften, gently mash some of them. • Taste and adjust sweetness depending on tartness of raspberry by adding few tbsp of sugar to the mixture. • Simmer for 10–15 minutes until thickened. • Transfer to a bowl, cover with cling film touching the surface, and chill completely. WHITE CHOCOLATE BUTTERCREAM INGREDIENTS ▢ 500g Unsalted Butter (softened) ▢ 300g Icing Sugar ▢ 200g White Chocolate (melted & cooled) ▢ 1 tsp Vanilla Extract ▢ Pinch of Salt METHOD • Melt white chocolate and let it cool to come back to room temp for an hour. • Beat/Whisk butter until pale, fluffy, and smooth (3–5 minutes). • Add icing sugar, mixing on low speed. • Pour in cooled melted white chocolate and mix well. • Add vanilla, salt as needed and continue mixing on high speed. • Once the buttercream is light, white, and fluffy, reduce the mixer speed to low and mix for an additional 5 minutes to remove air bubbles and achieve an ultra-smooth finish. • TIPS - if your buttercream is to melty then pop it into the fridge for 20 mins. ASSEMBLY • Layer the vanilla cake with raspberry jam and buttercream. • Apply a crumb coat and chill. • Finish with a smooth final coat of buttercream. • Decorate using vintage piping techniques. • Chill briefly before serving. 🎀 Nozzles Used • Wilton 4B – for the top and bottom shell borders • Wilton 16 – for delicate vintage piping details and mini borders • Ateco 87– for ruffles. Alternative Wilton 70 Enjoy! You can also use any other buttercream for this recipe. Here are all my other buttercream recipes. Italian Meringue Buttercream -    • How to Make Italian Meringue Buttercream W...   Swiss Meringue Buttercream -    • Perfect Swiss Meringue Buttercream / How T...   Music by Epidemic Sound.