Print Recipe

Raspberry, cherry and white chocolate buttercream cake

Prep Time30 mins
Cook Time50 mins
Resting time5 hrs
Total Time6 hrs
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 24

Ingredients

For making the cake

  • 1 cup corn oil
  • 1/2 cup strained yogurt
  • 1 1/2 cup sour milk
  • 3 large eggs
  • 2 cups granulated sugar
  • 3 1/2 cups all-purpose flour
  • 1 tsp soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla extract

For making the jam

  • 3 cups raspberries
  • 3 cups cherris
  • 1/2 cup honey
  • 1 tbsp lemon juice

For making the buttercream

  • 350 gr butter
  • 1 1/2 cups powdered sugar
  • 250 gr white chocolate, melted and in room temperature

Instructions

For making the jam

  • Wash the cherries and raspberries. Remove the pits from the cherries.
  • In a medium-sized saucepan add the fruits, honey and lemon juice.
  • Boil for about 10-12 minutes, while with a fork try to smash as much the fruits.
  • Remove from heat and let cool.

For making the cake

  • Preheat the oven to 180 ° C and butter two circular baking pans (I used 24 cm diameter pans).
  • In the mixer bowl add the oil, yogurt, sour milk and sugar. Then add the eggs one by one.
  • Then add the flour slowly. Once homogenized add baking soda, baking powder, salt, and vanilla.
  • Add the mixture to the pans and bake at the low level of the oven for 40-50 minutes, depending on the oven. Before removing the cakes from the oven, make the test with the knife (pin the cake with a knife, if the knife is clean then the cake is fine).
  • Let the cakes cool for 5 minutes and then remove them and place them on a cooling rack in order to cool completely.
  • After cooling (it will take about 4-5 hours, depending on the temperature of the room), with the help of a knife, cut in the middle, horizontally the cake in order to create four layers.

For making the buttercream

  • Cut the white chocolate into small pieces. and melt it into a bain-marie. Let it cool completely.
  • In the bowl of the mixer, beat the butter until fluffy and then add the sugar.
  • Add the white chocolate after checking if it has cooled.

Resembling the cake

  • On the dish where you will serve the cake add a spoonful of buttercream and spread it over the dish. This will prevent the cake from slipping.
  • Place the first layer of the cake and then spread over a quantity equal to 1/4 of the buttercream and an equal amount of jam. Continue with the rest.
  • Make sure to leave some buttercream in order to slightly cover the cake from the outside. Add some fresh fruits on top. Place in the refrigerator for at least 1 hour.