White Chocolate Raspberry Dream Cake
Indulge in the delightful layers of our White Chocolate Raspberry Dream Cake, a dessert that brings together the creamy sweetness of white chocolate and the zesty tartness of fresh raspberries. This cake is not just a feast for the eyes but also a treat for your taste buds, making it perfect for any celebration or cozy gathering. With its fluffy texture and show-stopping presentation, it is sure to impress family and friends alike. Best of all, this easy-to-make recipe allows even novice bakers to create something extraordinary without hassle. Dive into a slice of joy and discover why this cake will become a new favorite in your kitchen!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1½ tsp vanilla extract
- ½ cup white chocolate chips, melted
- 1¼ cups whole milk
- 1½ cups fresh or frozen raspberries
- ½ cup sugar
- 2 tbsp lemon juice
- 2 tbsp cornstarch mixed with 2 tbsp water
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract (for frosting)
- Fresh raspberries
- White chocolate curls or shavings
- Mint leaves
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and melted white chocolate.
- Gradually add the flour mixture alternating with whole milk, starting and ending with flour. Mix until just combined.
- Divide the batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
- For the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries break down, about 5-7 minutes. Add your cornstarch slurry and stir until thickened; let cool completely.
- For frosting, beat softened butter until creamy. Gradually add powdered sugar while mixing on low speed. Stir in melted white chocolate and enough milk to reach desired consistency.
- Level off each cake layer if necessary. Place one layer on a cake board or serving plate. Spread on a thin layer of frosting followed by raspberry filling; repeat with additional layers.
- Once assembled, frost the outside and top of your cake generously. Chill slightly in the fridge to set. Top with fresh raspberries, white chocolate curls or shavings, and mint leaves.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 390
- Sugar: 32g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg