Ingredients
Scale
For the Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 6 large egg whites
- ½ teaspoon almond extract
- 1 cup whole milk
For the Raspberry Filling:
- 10 ounces fresh raspberries
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
For the Frosting:
- 6 ounces white baking chocolate
- ½ cup heavy cream
- 5½ cups powdered sugar
- ½ cup unsalted butter, softened
For Garnish:
- Heart-shaped sprinkles (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the sugar and softened butter until light and fluffy, about 3-4 minutes. Add the egg whites one at a time, mixing well after each addition. Stir in the almond extract.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with milk. Begin and end with the flour mixture. Mix until smooth and fully combined.
- Bake the Cakes: Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Make the Raspberry Filling: While the cakes are baking, prepare the raspberry filling. In a small saucepan, combine the raspberries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes a jam-like consistency. Remove from heat and set aside to cool.
- Prepare the Frosting: In a heatproof bowl, melt the white chocolate with the heavy cream over a double boiler or in the microwave in 30-second intervals. Once melted, allow it to cool to room temperature. In a separate large bowl, beat the powdered sugar and butter together until smooth and fluffy. Gradually mix in the cooled white chocolate mixture until the frosting is light and creamy.
- Assemble the Cake: Once the cakes are completely cooled, carefully remove them from the pans. Place one cake layer on a serving plate. Spread a generous layer of the raspberry filling on top. Place the second cake layer on top of the filling.
- Frost the Cake: Frost the top and sides of the cake with the white chocolate frosting, smoothing it out with a spatula. You can use a piping bag to create decorative designs if desired.
- Garnish and Serve: Decorate the top of the cake with heart-shaped sprinkles or fresh raspberries for an extra touch. Slice and enjoy your beautiful Raspberry Heart Cake!