Raspberry Sheet Cake with White Chocolate Frosting
Servings: 12 people
Calories: 857kcal
Ingredients
raspberry cake
- 3 cups all-purpose flour
- 3½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter (2 sticks) softened
- 2 cups sugar
- 5 egg whites room temperature
- 2½ cup pureed fresh raspberries
- ½ cup whole milk
- 1 tsp vanilla extract
- 6 drops red food color gel + 4 drops depending on color preference
white chocolate frosting
- 1 cup unsalted butter (2 sticks) softened
- 2 cup powder sugar sifted
- 12 oz white chocolate melted
- ⅔ cup heavy cream
- 1 tsp vanilla extract
- ¼ tsp salt
garnish
- ½ cup freeze dried raspberries roughly crushed
Instructions
Raspberry Cake
- Preheat oven to 350˚F. Line a 9”x 13” sheet pan with parchment and lightly grease.
- Place flour, baking powder and salt into a mixing bowl and whisk together. Place
butter into a stand mixer fitted with a paddle attachment and beat butter until
light and fluffy. Add sugar and continue to beat together until fully
incorporated. Scrape down sides of bowl. - Mix flour mixture into butter mixture until fully incorporated. Combine raspberry puree with milk and mix into batter. Scrape down sides of bowl.
- In another mixing bowl beat together egg whites until stiff peaks form. Fold egg
whites into batter until just combined. - Pour batter into prepared sheet pan and bake for 40 to 45 minutes or until a
toothpick comes out clean when inserted into the center. - Remove from heat and cool completely.
White Chocolate Frosting
- Beat together butter and powdered sugar until soft and fluffy. Add white chocolate and continue to beat together until fully incorporated. Scrape down sides of bowl. Add heavy cream, vanilla and salt and continue to beat together until light and fluffy.
Nutrition
Serving: 12g | Calories: 857kcal | Carbohydrates: 107g | Protein: 7g | Fat: 45g | Saturated Fat: 28g | Cholesterol: 106mg | Sodium: 282mg | Potassium: 336mg | Fiber: 4g | Sugar: 78g | Vitamin A: 1173IU | Vitamin C: 127mg | Calcium: 168mg | Iron: 4mg