Print

Perfect White Chocolate Raspberry Graduation Drip Cake with Gold Caps

white chocolate raspberry graduation drip cake - featured image
Print Recipe

An elegant and fun white chocolate raspberry drip cake perfect for graduation celebrations, featuring moist cake layers, luscious white chocolate ganache, fresh raspberry filling, and festive edible gold caps.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup (240ml) whole milk, warm
  • 8 oz (227g) white chocolate chips or chopped white chocolate
  • ½ cup (120ml) heavy cream
  • 1 tbsp unsalted butter
  • 1 ½ cups (225g) fresh raspberries
  • ¼ cup (50g) granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • Edible gold leaf sheets or gold dust
  • Black fondant
  • Edible glue or water
  • Thin edible ribbons or gold piping gel

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch pans. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Alternately add flour mixture and warm milk to the batter, starting and ending with flour. Mix gently until just combined.
  5. Divide batter evenly between pans. Bake 28-32 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then transfer to cooling racks.
  6. For raspberry filling, combine raspberries, sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat until thickened, about 5-7 minutes. Strain if desired. Chill.
  7. For ganache, heat cream until simmering. Pour over white chocolate in a bowl. Let sit 2 minutes, then stir until smooth. Stir in butter. Cool to thick but pourable consistency.
  8. Level cake layers if needed. Place one layer on serving plate, spread raspberry filling evenly. Top with second layer. Chill briefly to set.
  9. Pour ganache into piping bag or squeeze bottle. Pipe drips around edges, letting them run down naturally. Pour remaining ganache on top and smooth with offset spatula.
  10. Shape small caps from black fondant, attach edible gold leaf with paintbrush and edible glue, add tassels with gold piping gel or ribbons. Place caps on cake.

Notes

Use room temperature eggs and butter for smooth batter. Do not overmix after adding flour to avoid tough cake. Let ganache cool to thick but pourable before dripping. Strain raspberry sauce for smoother texture if desired. Chill cake between steps for easier handling. Handle gold leaf gently with a dry brush to avoid tearing.

Nutrition

Keywords: white chocolate cake, raspberry cake, graduation cake, drip cake, gold caps, celebration cake, party cake, easy cake recipe

Find it online: https://siennaspoon.com/perfect-white-chocolate-raspberry-graduation-drip-cake-recipe-with-easy-gold-caps-tutorial/