White Chocolate Raspberry Mousse cake is yet another perfect combination of flavors coming at ya!
The highly regarded White Chocolate Cake from my past life has finally made its reappearance here at Gretchen’s Bakery but as always; this time around I do it just a little bit better than before!
Raspberry Mousse filling is hitting the scene for the first time and you are going to just FLIP when you try this cake!
Now as with any building on recipes project, it is just that~ A PROJECT!
But all great things take some time don’t they?
However I always try to show you the best most efficient ways to get to the end and I will do that again here.
You can prepare this White Chocolate Cake recipe in advance since I always freeze my cake layers before assembling anyway.
The raspberry mousse should only be done at the point of assembly since you will see I am doing this as a molded cake (meaning I am building it inside of a ring mold rather than traditional filled layer cake style) Because this type of mousse filling is a Paté Bombe style preparation it is meant for molding; this way it keeps it luxurious texture.
I went for my Buttercream Recipe to ice this cake and made it fabulously White Chocolate Buttercream simply by adding melted white chocolate to it!
You can of course use any recipe you prefer and whipped cream would also be great here!
I wanted to bust out my Russian Piping Tips again and thought what better cake than the White Chocolate Raspberry Mousse cake to do so!?
FOR THE GRETCHEN’S BAKERY CAKE DECORATING KITS WITH BEST PASTRY BAGS AVAILABLE: CLICK HERE
You can bake the batter divided evenly between 2-8" pans if you do not have the 7" pans
- Egg Whites 3 large (120g)
- Whole Milk ¾ cup (180ml)
- Vanilla Extract 2 teaspoons
- Cake Flour 3 cups (360g)
- Baking Powder 4 teaspoons (20g)
- Granulated Sugar 1½ cup (300g)
- Salt ¼ teaspoon
- Unsalted Butter 9 Tablespoons (126g)
- Whole Milk ¼ cup (60ml)
- White Chocolate Couverture 6 ounces (approx 1 cup) (168g)
- Combine the cake flour, granulated sugar, baking powder and salt in a large mixer and blend on low speed to combine well.
- Add the softened butter and the first measure of milk ¾ cup and mix on low- medium speed.
- Once incorporated mix on medium to high speed for 1½ minutes to develop the batter.
- Whisk together the eggs, vanilla and first portion of milk (¼cup) add it in 3 additions to the batter while mixing on low-medium speed.
- Be sure to scrape the bottom and sides of the bowl to avoid lumps.
- Mix just until smooth batter is achieved.
- Add the melted white chocolate all at once and mix smooth.
- Pour into prepared pans and bake in a preheated 350° F oven Until Its Done
- Approximately 25-30 minutes for cake rounds & 18-22 minutes for cupcakes
- Heavy Cream 1½ cup (360ml)
- Gelatin Sheets 4
- Egg Yolks 3 (54g)
- Whole Egg 1 (50g)
- Granulated Sugar 3 Tablespoons (42g)
- Raspberry Puree 1 cup (240ml)
- Bloom the gelatin sheets in cold water
- Whip the heavy cream to medium-soft peaks- reserve in the refrigerator until needed
- Combine the whole egg, egg yolks & sugar over a double boiler and whip constantly until you reach 180°F
- Squeeze the excess water out of the gelatin sheet then add to the hot egg yolks, whip smooth to dissolve the gelatin
- Add the warm (approximately 70°F) puree to the egg yolk mixture and whip smooth
- You can adjust the color with a touch of red food color if desired
- Once the raspberry mixture has cooled to approximately 70°F fold in the whipped cream
- Assemble cake immediately as shown in the video
88 Comments
Hi Gretchen, This cake looks amazing!!! Just a couple of questions. In the raspberry mousse recipe, you mention egg yolks and a whole egg. In the printed recipe, it only lists 4 egg yolks, no whole egg. Is it 4 egg yolks and 1 whole egg? Also, can powdered gelatin be substituted for gelatin sheets? And if so, how much powder? Bloomed in water?
Thanks!
Hi Sue! Thanks! and thank you for double checking me! I will update the recipe! CLICK HERE for gelatin conversions
I’m going to make this recipes into cupcakes! Fill the cupcakes with the raspberry mouse and top with the white chocolate frosting. I’ll post a pic on IG when done 🙂
YUMMMM!!!!
Gretchen, if I fill a layered cake with the raspberry mousse, then cover it in fondant, will the mousse hold for a day (or even two)? My biggest worry is that it will fall and absorb into the cake, leaving a mess when I actually go to serve it. Thanks for your input!
this mousse (actually all of my mousse recipes here) will be fine under those circumstances
Hi Gretchen,
My question is where comes actually the whole egg to stay? In the recipe under the ingredients,I see only egg yolks and no egg white or whole egg!
Thanks a lot,
Anna
Sorry about that!! Thanks for letting me know! Updated: Combine the whole egg, egg yolks & sugar over a double boiler and whip constantly until you reach 180°F
Hi Gretchen can’t wait to try this recipe I was wondering if you could do Funfetti birthday cake please. I’ve tried a couple of recipes but I did not like so I was hoping that you can share with me. Thank for all your hard work.
Great Idea! I think I shall! thanks!
Gretchen, thanks for this great recipe. Is it possible for you to cover a bakers session on mousses in general? I am uncertain as to when to use a pate bombe base for fruit based mousses or just leave it out. I have seen both techniques used and wanted to know how much different in flavor or texture the outcome would be.
Thank You
Oh sure! sounds like a best baker tip! Ill note that!
Thanks again for another great cake ! My question is can I use oil instead of butter in this recipe ? If yes how much should I use and will it affect the taste of the cake ?
this is a creaming method cake so the oil will make it paste-y CLICK HERE for more info
How much did you sell all your cakes for in your bakery?
It depends which cake, but one like this would go for about $35
Hello Gretchen would like to know whether fmbc will suit this cake as a icing. Will the cake taste good with that icing
yes will be fine, “will it taste good” is an opinion and everyones taste buds are unique. I think it sounds great
Hi Gretchen! Thanks for all the great recipes you are sharing with us!
My question is can I use strawberry puree instead of raspberry for the mousse?
yes of course!
Hi Gretchen, Thanks for sharing your recipes. I love the new website look, it easy to look for recipes.
I would like to bake this cake for my son’s birthday. How much cake batter do I need for 2 9″ x 13″ x 2″ cakes ? Also how much mousse do I need to fill it ?
Thanks
Gretchen, would this cake be stack-able for a small wedding cake 5, 7, 9 inch tiers? Ive never filled with mouse so not sure that would work. Im looking for a summer flavors cake for my sisterswedding receition. They will be marrying in the Grand Canyon then coming home to Ohio for a late summer reception and she wants summer flavors. I plan on covering in fondant which I saw you approved of. Im open to other ideas also 🙂
HI Yes this would be fine Click here for more about stacking cakes and my newest post for wedding cake and also here for more about covering cakes in fondant
Hi Again! I’m going to bake, fill and freeze the three layers for my wedding cake I mentioned earlier. Should I crumb coat them first since I’m covering with fondant? Also how long should they be thawed to be ready to cover.
I do not freeze then after I crumb coat, you will get too much condensation which could cause alot of trouble for the final icing. Just refrigerate
Wow Girl that was a fast answer! Im making 5 days ahead thus the freezing
Gretchen I need to clarify my question after re reading it. I know Im going to crumb coat before covering with fondant. What I needed to know is should I crumb coat the cake before freezing or wait till thawed. And then the question about the thaw time is correctly worded.
Oh I see, the CAKE itself, I thaw for just about 15 minutes before building but he time I get to the crumb coat is is already thawing quite fast
Great thanks. Ive been watching your videos and I really appreciate your sense of humor! Thanks for all you are doing!
My all time favorite. Awesome recipe. Thanks for sharing this.
Simon
Gretchen, Two questions on the mouse. 1) you mentioned it sets up really fast. Would it work to fill cupcakes with? Or do you think there would not be enough time to pipe it in the centers since it sets up so fast. 2) Could someone heat up the raspberry puree and use it to add the gelatin packets into? I’m basing this on your quote here regarding use of the packets instead of sheets: “When adding gelatin it is important to do so quickly since it will start to TIGHTEN anything liquid it comes in contact with. It is often advised to add gelatin solutions to a warmed liquid part of the recipe to avoid this instant gelatinazation.”
It will work yes, it is pipe-able
Yes to raspberry puree to incorporate the gelatin, great !!
Awesome, I’m learning so much here. Just came over to Patreon to support you (budget has me starting out small). Thanks for being our personal instructor!
AWesome!! thankyou so much!! and you are welcome too!
Gretchen its me the pest! Hey I did a trail run on the cake last night and i don’t know what I did wrong! Ive baked a ton of cakes in my life and never had this happen. The top was hard and crusty before the middle was done. What on earth did I do wrong? I finished baking them. They did not burn, and came out of the pan with the tops falling off but the rest of the cake looked ok. I wrapped them in plastic and put in the frig. I’m seeing parfaits in their future 🙁
Hmm, it’s hard to say- the first thing I always look at in a recipe failure is the measurements 9X out of 10 it is a measuring error. Also re-watch the video or re-read the method instructions to see if you possibly left something out or did something different
Thank you as always for your quick reply even on Sunday! Will do as you suggested and
You rock 🙂
What should I do to the recipe for the white chocolate cake to make it for a 10 inch cake?
1½x recipe
Thank you so much you should do a segment on how to increase recipes and how to price cakes
My son and I are baking this cake for his birthday! It looks so yummy and I’ve never tried a mousse filled cake before. I was wondering, for the icing…. you used a buttercream icing, but I was wondering if this cake would taste just as good or if not better with your swiss meringue buttercream that I found on your site. I was hoping for something a little lighter than a regular American buttercream. What are your thoughts on that? I read your comments on how you should always try the recipe in it’s original recipe given first, but I’m on the fence with the frosting?!?! Sorry!
HI Great! Sure you can use whatever icing you prefer! (Thanks for reading the comments, I should clarify though that I meant a real recipe like flour, sugar, eggs, butter etc etc- not so much a BUILDING ON RECIPES like this cake here. Thats the beauty of a building on recipes project- if you dont like buttercream use whipped cream, if you rather chocolate cake go for it!)
Hi Gretchen,
Is there anything need to add to this recipe for high altitude?
click here
Can I use the Raspberry mouse as a filling. I have no ring molds or Springform pans. Hate Sprinform pans.
yes sure!
Hi Gretchen
Could I use the mirror glaze onto of this cake, on top of the buttercream icing? Also do you think the mirror glaze would work on top of Swiss meringue buttercream (as its my favourite). Thanks
yes will be great
Help! My whipping cream turned lumpy after i’ve added the raspberry puree mixture. What happened? 🙁
Hmm, sounds like the gelatin tightened the entire mixture too fast and this can happen from adding it too slow CLICK HERE FOR MORE
Hi there . You are my cake bible and started love baking after watching your videos you’re my inspiration.Very humbled and always there to answer any questions. You should have pastry school. My questin is can use reversed method in baking this cake or not . When should I added the white chocolate if it’s ok .I usually read the comments but Iwanted to make sure it’s ok to cover this cake with fondant .Again thank you very much and have a merry Christmas
Hi Thanks you!! can you use reverse creaming method here? Yes
CLICK HERE for more about covering cakes in fondant
Hi Gretchen
Can this white chocolate cake recipe be used for cupcakes? if yes how many cupcakes will this yield?
Thanks
yes I will say about 24-10 just fill half full with batter
Dear Gretchen,
How to reduce the quantity of ingredients if I want to make just 1cup mousse
Jyotsna
It is difficult to work with such small quantities, with out getting errors, so sometimes it is just better to have a bit extra, you can half the recipe sure..just double check your math
I’m trying to make the raspberry mousse but on the double boiler my egg mixture is getting kind of dark and isn’t setting up, not entirely sure what’s going on?
I was commissioned to do a cake for a friend for a friend of his birthday and I decided to do your white chocolate cake with the raspberry mousse filling I did it as a sheet cake and had to do it twice each time I did it the bottom of the cake was wet and underdone so I was wondering because I did it as a sheet cake and double the recipe did I do something wrong please advise
Hey there Im sorry this happened, to make 1 layer 12″ x 18″ cake you would put all the batter in 1 recipe into that sized pan.
Its odd that you say “the bottom of the cake was wet and underdone” could this mean your oven setting was off? Since my oven (during BAKE mode) has both top and bottom heat, whereas BROIL mode has only top heat.
Is this a possibility? Sicne I can’t really think of anything else it could be. The recipe is correct and it wouldn’t create a problem just by baking the batter in a different sized pan
Is this the same Raspberry Mousse recipe that you had up about 3 years ago but paired with a chocolate cake with chocolate ganache top? I used that recipe and loved it! Thanks!
yes correct
Hi I made this recipe but made cupcakes instead of a cake. They came out kind of dry but I followed the recipe, measurements were on point, what could it be? Taste delicious though!
Hmm, Im not sure if it is just the way they should be and if you are used to the more “gummier” cakes? Since I recently made this recipe and made cupcakes too (but subbed in vegn egg for the egg replacer) and while I did not find them to be dry at all they were noticeably less moist than the other cakes recipes, but I wouldnt say they were bad or dry like in a bad way if that makes sense?
I say this because my boyfriend and I have been on a quest to figure out a VEGAN cake recipe that IS MORE DRY because he is sick of the moist, almost “gummy” cakes of the regular recipes, so he LOVED this one because it was slightly more dry than those other recipes.
Anyway- I may not be making sense, its 2:30 am LOL
But at any rate Im sorry that happened if you didnt really like them!
Hi I was wondering if this cake needs simple syrup after freezing for 15 mins
this is a butter cake, so I do not use simple syrup CLICK HERE for more
Hi Gretchen, thanks so much for the recipes, I’m 14 years old and I love to make and decorate cakes and watch your videos! All the recipes I’ve tried from you are perfect. I can’t wait to try this one.
awesome! thankyou!!
Hello Gretchen,
A really superb combination… White chocolate and raspberry…!!! I am planning on trying out this recipe. Hope it turns out well.. fingers crossed…
I am planning to travel and hoping to take this cake along with me… Can this cake stand 8 hours of traveling without refrigeration…
Thanks in advance…!!!
Great! as long as it is not summer where you are traveling it will be fine
hi… wondering if i can make into a marble of white and dark chocolate cake. i was planning to divide the batter into 2 and add melted white chocolate into one and melted dark chocolate into other before tipping it all into the tin. do you think it would work???
yes sounds great!
Hi Gretchen, thank you for your lovely recipes ☺
I have a problem and hope you can help. When making raspberry mousse, eventough it sets up really great and it tastes amazing, it gets discolored. When looking in section i see some of the mousse edges looking a darker shade of pink, if im making any sense. It looks as if it got oxydised. It doesnt look really prefessional What can I do to prevent this? I always cover the mousse with either white or dark chocolate glaze, so its not air exposed.
Thank you in advance,
Monica
If I am understanding your comment I think you mean once the cake is cut it gets oxidized? Try to cover the exposed cut edges with plastic wrap to keep the air out
Yes, this is what I meant. I will do this, thanks a lot ☺
Hi Gretchen.
When I made the raspberry moose I blend them in the food processor but didn’t extract the seeds. The moose turn out fantastic but didn’t like the seeds in my mouth. Was I supposed to strain them? Didn’t do it because it wasn’t in the instructions. After that, looked for puree recipes and found out that is better to do it.
Hi Gretchen, can I use agar agar or regular gelatin for the mousse or does it have to be gelatin sheets only?
yes either will work click here for more and here for agar information
Hello from Canada.
Ive made a lot of your recipes….I didnt get rave reviews for this cake as they all thought the cake was too dry. 🙁 . My ring holds would not fit the size of the cakes so I got inventive, I used a pot and built the layers and low and behold it worked like a charm……i put it in freezer after stacking the layers for a couple hours tapped the pot on the counter and it slid out perfectly.
Hi Gretchen, I came across your website last week and I immediately felt like I was in heaven. What a great site!! I’m a good baker and making a 3 tier cake for the first time, and wanted your opinion on the following:
1-Type of cake you would recommend (white or yellow is fine).
2-Also I had a question regarding adjusting the ingredients to fit my pans sizes (square 16, 10, and 8 inches).
3-Also, to give the cake a citrus flavor, is it ok to replace half the milk quantity with a citrus juice (orange or lemon)?
Your guidance is greatly appreciated.Thank you in advance
Hi Great, thanks! 1) CLICK HERE for WHITE CAKE and HERE FOR YELLOW CAKE
2) CLICK HERE FOR MORE INFO ON THAT
3) Not always, depends on teh type of cake recipe you are staring with, Chiffons and genoises are more forgiving to adding juice, creaming method cakes can end up rubbery from the addition of fruit juice CLICK HERE for a versatile Chiffon you can use any fruit juice or puree you like
Hi Gretchen, I just wanted to say I couldn’t have done this without your website. My 3 tier cake was amazing! Cake was moist, filling was delicious, and the swiss buttercream was such a success. Thank you!!
awesome!!
Hello Gretchen! Im doing this for my son’s graduation on saturday, bu, what other flavor can we use on this cake he doesn’t like fruits that much but i don’t want to to hide the white chocolate flavor. Only fruits he likes are pineapple or key lime, if that makes any sense or any other option. Thanks a lot!
You can skip the raspberry addition for sure (add white chocolate melted cooled to the buttercream instead if you like!)
Hi Gretchen,
Is it okay to refrigerate cake with the mousse after assembling for couple of hours?
Thanks
Liz
yes you must refrigerate mousse cakes