Introduction

This White Chocolate Raspberry Mousse Cake is a beautifully layered dessert combining moist cake with luscious white chocolate and raspberry mousses. It’s perfect for special occasions or any time you want to impress with a delightful, fruity treat.

Ingredients

3/4 cup (168g) Countryside Creamery Unsalted Butter, room temperature
1 1/2 cups (310g) Baker’s Corner Sugar

3/4 cup (173g) Friendly Farms Sour Cream
1 tbsp Stonemill Vanilla Extract

6 Goldhen Large Egg Whites, room temperature
2 1/2 cups (325g) Baker’s Corner All-Purpose Flour

4 tsp Baker’s Corner Baking Powder
½ tsp Stonemill Salt
3/4 cup (180ml) Friendly Farms Milk, room temperature

1/4 cup (60ml) water
6 ounces (169g) Baker’s Corner White Chocolate Chips
1 cup (240ml) Countryside Creamery Heavy Whipping Cream, cold, divided

1/2 cup (58g) Baker’s Corner Powdered Sugar
3 1/2 cups (420g) raspberries
2 tsp cornstarch

1 1/2 tbsp Baker’s Corner Sugar
3 1/2 tsp unflavored powdered gelatin
2 3/4 cups (600ml) Friendly Farms Heavy Whipping Cream, cold

1 2/3 cups (192g) Baker’s Corner Powdered Sugar

Instructions

Step 1: Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat your oven to 350°F (176°C).
Step 2: In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. This step is important for a tender cake.

Step 3: Add sour cream and vanilla extract, then mix until well combined.
Step 4: Add the egg whites in two batches, mixing well after each addition. Scrape down the sides as needed to incorporate all ingredients.
Step 5: In a separate bowl, combine the flour, baking powder, and salt. In a small cup, combine the milk and water.

Step 6: Add half of the dry ingredients to the batter and mix until combined, then mix in the milk mixture. Add the remaining dry ingredients and mix again until smooth. Scrape the sides to ensure even mixing.
Step 7: Divide the batter evenly among the prepared pans and bake for 21-23 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
Step 8: Let the cakes cool in the pans for 2-3 minutes, then transfer to wire racks to cool completely.

Step 9: To make the white chocolate mousse, heat 1/4 cup (60ml) of heavy cream until just boiling. Pour it over the white chocolate chips, cover, and let sit for 3-4 minutes. Whisk until smooth. If needed, microwave in short bursts until fully melted. Let cool to room temperature.
Step 10: Whip the remaining 3/4 cup (180ml) of heavy cream with powdered sugar until stiff peaks form.
Step 11: Fold one-third of the whipped cream gently into the white chocolate mixture, then fold in the remaining whipped cream. Refrigerate until ready to use.

Step 12: For the raspberry mousse and filling, puree the raspberries and strain through a fine mesh sieve to remove seeds, yielding about 1 1/4 cups of puree.
Step 13: In a small saucepan, combine half a cup of raspberry puree with cornstarch and sugar. Heat over medium heat until thickened and boiling. Cook for 1 minute more, then remove from heat and cool.
Step 14: For the mousse, add the remaining raspberry puree to a dish and sprinkle the gelatin evenly on top. Let stand 4-5 minutes.

Step 15: Warm the raspberry and gelatin mixture in the microwave in short intervals until smooth, then cool to room temperature (do not let set too firm).
Step 16: Whip the cold heavy cream with powdered sugar until stiff peaks form, then gently whip in the cooled raspberry mixture. Refrigerate until ready to use.
Step 17: To assemble, level the cake layers by slicing off domes if needed. Place the first cake layer on a serving plate or cake board.

Step 18: Pipe a dam of raspberry mousse around the edge of the cake layer, then spread 4-5 tablespoons of the raspberry filling in the center.
Step 19: Spread half of the white chocolate mousse evenly over the raspberry filling.
Step 20: Add the second cake layer and repeat with raspberry filling and white chocolate mousse layers. Top with the final cake layer.

Step 21: Frost the outside of the cake smoothly. Pipe decorative swirls on top, then garnish with fresh raspberries and shaved white chocolate.
Step 22: Refrigerate the assembled cake until ready to serve. Best enjoyed within 2-3 days.

Tips & Variations

For best results, use room temperature eggs and dairy to ensure even mixing and a smooth batter.

If fresh raspberries are not available, frozen raspberries can be used; thaw and drain excess liquid before pureeing.
To create a more intense raspberry flavor, add a tablespoon of raspberry liqueur to the mousse mixtures.
Ensure the gelatin mixture is not too cold before folding into whipped cream to maintain a smooth mousse texture.

For a dairy-free option, substitute heavy cream with coconut cream and ensure white chocolate chips are dairy-free.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain mousse firmness and freshness. When ready to serve, you can let it sit at room temperature for about 15 minutes for easier slicing. Avoid freezing as the mousse texture may change.

How to Serve

A tall round cake covered evenly with light pink frosting that has small red specks throughout, giving it a textured look. On top of the cake, there are six evenly spaced swirls of the same pink frosting, each topped with a single bright red raspberry. Around the base of the cake, there are small white chocolate shavings scattered. The cake is placed on a light blue cake stand with a scalloped edge, set against a soft, blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, the cake layers can be baked a day or two in advance. Wrap them tightly in plastic wrap and store at room temperature or refrigerate. Bring to room temperature before assembling for best results.

What if I don’t have gelatin?

Gelatin is necessary to set the mousse and give it structure. As a substitute, you can try agar-agar powder, but be mindful that it sets firmer and has a different texture. Adjust quantities according to package instructions.