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White Chocolate Raspberry Wedding Cake & Orange Walnut Wedding Cake Layers


  • 16 oz. white chocolate
  • 1 lb. (4 sticks) unsalted butter at room temperature
  • 2-1/4 cups sugar
  • 12 eggs, separated
  • pinch of salt
  • 1/2 cup raspberry puree or raspberry syrup
  • 3 cups sifted cake flour
  • Orange Walnut Wedding Cake Layers: 1/2 lb. (2 sticks) unsalted butter
  • 1 cup plus 3 Tablespoons sugar
  • 6 eggs, separated
  • grated rind of 2 oranges
  • 2/3 cup strained orange juice
  • 1-1/2 cups fine ground walnuts
  • 1-1/2 cups sifted cake flour
  • pinch of salt


Use for 2-inch deep, 12-inch and 7-inch cake pans. Alternate with orange walnut layers.

White Chocolate Raspberry Wedding Cake:

Preheat oven to 350 degrees.

Butter the 12-inch and 7-inch cake pans, line with wax paper, then butter and flour.

Melt the white chocolate in a stainless steel bowl in a 250 degree oven.

Cream butter and 2-1/4 cups sugar until fluffy. Add the egg yolks one at a time, beating well after each addition.

Continue to beat until mixture is very thick and pale yellow.

Add melted chocolate and raspberry puree, beating just enough to blend into mixture.

Add flour and, again, beat only enough to mix the ingredients.


In a separate mixing bowl, beat the egg whites until stiff but not dry.

Add salt and remaining 1/2 cup sugar.

Fold the egg whites gently into the chocolate mixture.

Pour the batter into prepared pans, filling the pans 2/3 to 3/4 full. Bake for approximately 25 minutes.

This cake should be slightly less than done in the center but with edges set.

Cool cakes on racks and wrap in plastic to refrigerate or freeze until ready to frost and decorate.

Orange Walnut Wedding Cake Layers

Alternate these layers with layers of the white chocolate raspberry cake to serve 60

Preheat oven to 350 degrees. Melt the butter and let it cool.

Beat 1 cup sugar into the egg yolks until mixture is fluffy and pale yellow.

Add the rind and orange juice and beat well. Quickly beat in the ground walnuts and then the flour.

Beat the egg whites in a separate bowl until soft peaks are formed.

Add the salt and 3 Tablespoons sugar and beat until soft but not dry.

Fold the melted butter little by little into the egg yolk batter.

Delicately fold the egg whites into the batter, taking care not to deflate the whites.

Immediately pour batter into prepared 10-inch and 4-inch cake pans.

Bake in preheated oven for 35 minutes or until tester comes out clean.

Cool on racks and wrap in plastic for storage in refrigerator (2 days maximum) or in freezer.

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