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White Chocolate Raspberry Mousse Cake Recipe

★★★★★

4.8 from 64 reviews
  • Author: Mariam
  • Total Time: 3 hours 30 minutes
  • Yield: 12 servings 1x

Description

This White Chocolate Raspberry Mousse Cake is a decadent dessert featuring layers of moist vanilla cake filled with luscious white chocolate mousse and fresh raspberry mousse. The cake is frosted smoothly and decorated with fresh raspberries and white chocolate shavings, making it perfect for special occasions or a luxurious treat.

Ingredients

Scale

Cake Layers

  • 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

White Chocolate Mousse

  • 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

Raspberry Mousse and Filling

  • 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

  1. Prepare the Cake Pans: Line three 8-inch cake pans with parchment paper circles and grease the sides. Preheat your oven to 350°F (176°C) to ensure it’s ready for baking.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until the mixture is light in color and fluffy, which takes about 3-4 minutes. This step is crucial for a tender cake texture.
  3. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until fully combined to add moisture and flavor to the batter.
  4. Incorporate Egg Whites: Add the egg whites in two batches, mixing well after each addition. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
  5. Mix Dry Ingredients and Liquids: In a separate bowl, sift together the flour, baking powder, and salt. In another small container, combine the milk and water.
  6. Combine Batter Components: Add half the dry ingredients to the batter, mix well, then add the milk mixture and mix again. Finally, add the remaining dry ingredients and mix until smooth, scraping the bowl as needed.
  7. Bake the Cakes: Divide the batter evenly among the prepared pans and bake for 21-23 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Allow the cakes to cool in the pans for 2-3 minutes, then transfer to wire racks to cool completely.
  8. Make White Chocolate Mousse: Heat 1/4 cup of heavy cream until it just begins to boil, then pour over white chocolate chips. Cover and let sit for 3-4 minutes, then whisk until smooth. If not fully melted, microwave in 10-second increments, stirring between each, until smooth. Let cool to room temperature.
  9. Whip Cream for Mousse: Whip the remaining 3/4 cup heavy cream with powdered sugar until stiff peaks form. Fold one-third of this whipped cream into the cooled chocolate mixture, then fold in the rest gently. Refrigerate until ready to use.
  10. Prepare Raspberry Puree: Puree raspberries in a food processor, then strain through a fine mesh sieve to remove seeds, yielding about 1 1/4 cups of puree.
  11. Make Raspberry Filling: In a small saucepan, combine half a cup of raspberry puree with cornstarch and sugar. Cook over medium heat, stirring until thickened and boiling, then boil for one minute. Remove from heat and cool.
  12. Prepare Raspberry Mousse: Spread the remaining 3/4 cup raspberry puree in a dish. Sprinkle with powdered gelatin evenly and let stand for 4-5 minutes to bloom.
  13. Heat and Cool Gelatin Mixture: Warm the puree and gelatin in the microwave in 10-second intervals until smooth and warm. Cool to room temperature or refrigerate but do not let it firm up too much to maintain a smooth texture.
  14. Whip Cream for Raspberry Mousse: Beat heavy cream and powdered sugar until stiff peaks form. Gently fold the cooled gelatin mixture into the whipped cream until combined. Refrigerate until ready to use.
  15. Trim Cake Layers: Level the tops of the cakes by slicing off domes with a serrated knife to ensure flat layers for stacking.
  16. Assemble Cake Layers: Place the first cake layer on a serving plate or cake board. Pipe a dam of raspberry mousse around the edge to contain the filling. Spread 4-5 tablespoons of raspberry filling evenly in the center, then cover with half of the white chocolate mousse, smoothing into an even layer.
  17. Add Second Layer: Place the second cake layer on top, then repeat the layering with raspberry filling and white chocolate mousse.
  18. Top with Final Cake Layer: Add the final cake layer, then frost the entire cake smoothly with the remaining raspberry mousse or preferred frosting.
  19. Decorate: Pipe decorative swirls on top using a piping tip (such as Ateco 808), and garnish with additional fresh raspberries and white chocolate shavings for an elegant finish.
  20. Chill and Serve: Refrigerate the assembled cake until ready to serve. For best flavor and texture, consume within 2-3 days.

Notes

  • Room temperature ingredients will blend more smoothly and produce better texture.
  • Do not overmix the batter after adding the dry ingredients to avoid a dense cake.
  • Make sure white chocolate is fully melted to avoid lumps in the mousse.
  • When folding whipped cream into mousses, use gentle motions to keep the mixture light and airy.
  • Allow raspberry gelatin mixture to cool properly before folding into whipped cream to prevent it from curdling or firming up prematurely.
  • Leveling the cake layers ensures stability and even frosting application.
  • Store the cake refrigerated and consume within 2-3 days for optimal freshness.
  • Prep Time: 45 minutes
  • Cook Time: 23 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: white chocolate raspberry mousse cake, white chocolate mousse, raspberry mousse, layered cake dessert, summer berry cake

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