Description
If you’re searching for the ultimate dessert to impress your guests, this White Chocolate Raspberry Dream Cake is the answer.
Ingredients
For the cake:
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
For the raspberry filling:
1½ cups fresh or frozen raspberries
½ cup sugar
2 tbsp lemon juice
2 tbsp cornstarch mixed with 2 tbsp water
For the frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
½ cup white chocolate, melted and cooled
2–3 tbsp milk
1 tsp vanilla extract
Optional garnish:
Fresh raspberries
White chocolate curls or shavings
Mint leaves
Instructions
- Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla and melted white chocolate.
- Add the flour mixture alternately with the milk, beginning and ending with the flour. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until berries break down. Add cornstarch slurry and stir until thickened. Let cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar. Stir in melted white chocolate, vanilla, and milk until desired consistency is reached.
- To assemble, level the cakes if necessary. Place the first layer on a cake board. Spread a thin layer of frosting, then a layer of raspberry filling. Repeat with the next layer.
- Frost the outside and top of the cake. Chill slightly to set. Decorate with fresh raspberries, white chocolate curls, or piped swirls of frosting.
Notes
Use room temperature ingredients for a smooth batter
Don’t overmix the batter—stop once ingredients are just combined
Melt the white chocolate gently and allow it to cool slightly before mixing into the batter or frosting
Cool the raspberry filling completely before spreading, or it may melt your frosting
Chill the cake for 30 minutes before slicing for the cleanest cuts
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 510 kcal
- Sugar: 45 g
- Fat: 28 g
- Carbohydrates: 60 g
- Protein: 5 g
Keywords: White Chocolate Raspberry Dream Cake