raspberry white chocolate naked cake
Raspberry white chocolate naked cakes filled with a raspberry mascarpone whipped cream. This is a full recipe, perfect for 10 - 12 people.
Ingredients
Raspberry White Chocolate Cake
- 2 cups gluten free 1 to 1 flour loosely scooped, I use bob's red mill
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter room temp
- 1 cup sugar
- ¼ cup vegetable oil
- 4 egg whites room temp
- 1 cup buttermilk see notes on how to make buttermilk - if you do not have any handy
- ¾ cup white chocolate chunks
- 2 cups fresh raspberries can sub in any other berry of choice
Raspberry Mascarpone Whipped Cream
- 1 cup mascarpone cheese cold
- 1 cup whipping cream cold
- ½ cup powdered sugar
- 1 ¼ cup fresh or frozen raspberries can sub in any other berry of choice
- ¼ 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 ½ 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, whipping on high in between the 2 additions. 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 9 or 10" 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!