raspberry white chocolate naked cake for two

buttercream + frosting, cakes + cupcakes, chocolate, gluten free, gluten free desserts, quick + easy, spring recipes, summer recipes

February 13, 2021

by kylie pinder

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This raspberry white chocolate naked cake for two is hands down the best cake I have ever developed. It’s filled with a raspberry mascarpone whipped cream that compliments the cake perfectly. Not super sweet and the cake is incredibly moist.

This is a half recipe, so it is perfect for 2 people. If you want the full size recipe that can feed 10 – 12 people, you can find that here.

This cake is also gluten free, but it can be made with regular all purpose flour if you do not follow a gluten free diet!

raspberry white chocolate naked cake with raspberry mascarpone whipped cream filling

raspberry white chocolate naked cake for two steps: creaming butter + sugar

Step 1: Cream your butter and sugar, either in a kitchen aid or with a hand mixer. Beat it on high for 2-3 minutes until fluffy and light in colour.

raspberry white chocolate naked cake

mixing in oil + dry ingredients

step 2: add in your vegetable oil to your butter + sugar mixture. Mix on medium for 1 minutes or until the vegetable oil has been well combined.

step 3: add you flour, baking powder, baking soda + salt to your butter, oil + sugar mixture. Mix on medium low for 1-2 minutes or until dry ingredients are well combined with wet and the mixture is fluffy.

raspberry white chocolate naked cake

folding the mix + adding it to pan

step 4: fold in your raspberries and white chocolate. You want to be really careful with this step. It is really important note to squish or break up the raspberries. You want them to be as intact as possible so you have whole raspberries when you cut your cake.

step 5: cut a piece of parchment paper that is the same size as the bottom of your cake pan. You can see a detailed step by step here on how to do that. Once you have your parchment round, set it aside. Grease your pan with vegetable fat, I use crisco. Then press your parchment round to the bottom of your baking pan, pressing down to make sure it is secure. For extra measures, I add 2 tsp of flour to the pan and coat the pan with flour. This ensures that your cake will not stick.

raspberry white chocolate naked cake

bake, cool + slice

step 6: bake your cake. bake at 350 degrees F for 40 – 45 minutes. If you divide your batter into 2 pans, it will take a bit less time, so you can start with 30 minutes and if it is not finished, bake with additional 5 minute intervals. Once baked, remove from the oven and let cool in cake pan for 15 – 20 minutes. I use 5×4″ – Fat Daddio’s Anodized Aluminum Round Cake Pan, 5-Inch x 4-Inch they also have a 5×2″ – Fat Daddio’s Anodized Aluminum Round Cake Pan, 5-Inch x 2-Inch.

Step 7: remove from cake pan and place on a wire rack to cool completely.

step 8: once completely cooled cut your cake in half or into 3, depending on how thick is it once baked. Cut it horizontally and set aside.

raspberry white chocolate naked cake

raspberry mascarpone whipped cream

step 1: place whatever large bowl you are using to mix your whipped cream filling in, in the freezer to chill while you prepare your raspberry puree.

step 2: make your raspberry puree. add your fresh or frozen raspberries along with granulated or cane sugar to a pot. Cook on medium – medium low heat for 5-10 minutes or until the sugar has dissolved and the berries have broken down. (If you’re using frozen raspberries, you want to make sure it has thickened and all water has evaporated.

step 3: This step is optional if you do not mind seeds in your whipped cream, but I would recommend removing them. Once your mixture has thickened after 5 minutes or so. Remove it from the heat and strain it into a bowl through a sieve to remove the seeds. Let the mixture cool in the fridge or freezer until fully chilled – you will use ¼ cup of raspberry puree, but once you remove the seeds you should end up with that much.

raspberry puree

step 4: Add your mascarpone to your chilled bowl and mix on high for 2 – 3 minutes.

step 5: add sieved raspberry puree to mascarpone and mix on high for 2 minutes.

raspberry mascarpone whipped cream filling

step 6: With the mixer on high, gradually pour in your whipping cream. Continue whipping on high for 2 minutes, until light and fluffy.

step 7: Add in powdered sugar. Once your sugar is added, whip on high for 3-5 minutes or until the mixture is light and fluffy but holds it shape.

raspberry white chocolate naked cake with raspberry mascarpone whipped cream filling

assembling your cake

You can either add your whipped cream on your cake with a spoon and a spatula or you can pipe it onto your cake.

To pipe the whipped cream onto your cake, fit a piping bag with a large round tip. Fill your piping bag with whipped cream mixture. Pipe a small amount of whipped cream onto your cake stand. Place one layer of your cake onto your cake stand and pipe dollops of whipped cream onto your cake. It will ressemble a flower. Repeat this process until you have used all of your cake layers.

raspberry white chocolate naked cake with raspberry mascarpone whipped cream filling
raspberry white chocolate naked cake with raspberry mascarpone whipped cream filling
raspberry white chocolate naked cake with raspberry mascarpone whipped cream filling

if you make this recipe, be sure to tag me on instagram or leave a comment below!

raspberry white chocolate naked cake with raspberry mascarpone whipped cream filling

raspberry white chocolate naked cake for two

Kylie Pinder
Raspberry white chocolate naked cakes filled with a raspberry mascarpone whipped cream. This is a half recipe, perfect for 2 – 4 people.
5 from 3 votes
Prep Time 20 mins
Cook Time 45 mins
Raspberry Puree Chill Time 30 mins
Total Time 1 hr 35 mins
Course Dessert
Servings 4 servings

Ingredients
  

Raspberry White Chocolate Cake

  • 1 cup gluten free 1 to 1 flour loosely scooped, I use bob's red mill
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¼ cup butter room temp
  • ½ cup sugar
  • cup vegetable oil
  • 2 egg whites room temp
  • ½ cup buttermilk see notes on how to make buttermilk – if you do not have any handy
  • cup white chocolate chunks
  • 1 ¼ cups fresh raspberries can sub in any other berry of choice

Raspberry Mascarpone Whipped Cream

  • ½ cup mascarpone cold
  • ½ cup whipping cream cold
  • ¼ cup powdered sugar
  • ¾ cup frozen or fresh raspberries can sub in any other berry of choice
  • cup cane or granulated sugar

Instructions
 

Raspberry White Chocolate Cake

  • Preheat oven to 350 degrees F. See notes for pan size + recommendations. Once you have selected your pan size, grease + flour the pan. Line the bottom of the pan with a piece of parchment paper. Set aside.
  • In a kitchenaid or with a hand mixer, cream your butter and sugar until light and fluffy, about 2-3 minutes. Add in your oil and mix for a minute more.
  • Add eggs whites and whip on high for 2 minutes. Add buttermilk and mix until just combined.
  • Add flour, baking powder, baking soda + salt into your wet mixture, mix until just combined. Making sure to scrape down the sides.
  • Fold in white chocolate and fresh raspberries, being careful not to crush the raspberries.
  • Pour your batter into your 5" pan (see notes for pan alternatives) and bake for 45 – 55 minutes. You can also divide your batter into 2- 5" pans and bake for 25 – 35 minutes.

Raspberry Mascarpone Whipped Cream

  • Place whatever large bowl you are using to mix your whipped cream filling in, in the freezer to chill while you prepare your raspberry puree.
  • Prepare your raspberry puree – you want to make sure its chilled and cold before adding it to your mascarpone. To make puree, add raspberries and cane/granulated sugar to a pot. Cook on medium – medium low heat for 5-10 minutes or until the sugar has dissolved and the berries have broken down. (If you're using frozen raspberries, you want to make sure it has thickened and all water has evaporated.)
  • This step is optional if you do not mind seeds in your whipped cream, but I would recommend removing them. Once your mixture has thickened after 5 minutes or so. Remove it from the heat and strain it into a bowl through a sieve to remove the seeds. Let the mixture cool in the fridge or freezer until fully chilled – you will use ¼ cup of raspberry puree, but once you remove the seeds you should end up with that much.
  • Add mascarpone to a bowl and whip on high for 2 minutes, add in raspberry puree and mix for an additional 2 minutes until light and fluffy.
  • With the mixer on high, gradually pour in your whipping cream. Continue whipping on high for 2 minutes.
  • Add in powdered sugar. Once your sugar is added, whip on high for 3-5 minutes or until the mixture is light and fluffy but holds it shape.

Assembly

  • To assemble your cake – if you're doing a stacked cake – cut your cake round in half (or into 3 if you went with a thicker batter)
  • You can either add your whipped cream on your cake with a spoon and a spatula or you can pipe it onto your cake.
  • To pipe the whipped cream onto your cake, fit a piping bag with a large round tip. Fill your piping bag with whipped cream mixture. Pipe a small amount of whipped cream onto your cake stand. Place one layer of your cake onto your cake stand and pipe dollops of whipped cream onto your cake. It will ressemble a flower. Repeat this process until you have used all of your cake layers.

Notes

I made my cake with a 5″ round cake pans. I had a little extra batter on the side that I turned into a single cupcake. You can also fill the pan with the extra little batter and have a taller cake. It will probably take an additional 5-10 minutes to cook. 
My recommendation if you you do not want a stacked cake is to use a 6″ or 8″ shallow pan. You will need to adjust the baking time slightly. Start with 25 minutes, and bake longer if needed. 
I have not personally tried making it into a single layer cake. 
To prepare buttermilk if you are not using store bought, mix together 1/2 cup of milk + 2 tsp of white vinegar. Let sit for 15 – 20 minutes, then use!
Keyword cake, mascarpone, mini cake, naked cake, raspberry, whipped cream, white chocolate

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