White Chocolate Raspberry Dream Cake

Why You’ll Love This Recipe

The combination of white chocolate and raspberries is simply divine. The moist, buttery cake layers provide the perfect base for the vibrant raspberry filling, while the smooth and creamy white chocolate frosting ties it all together. Whether you’re serving it at a celebration or enjoying it as an everyday treat, this cake is sure to impress with its irresistible flavor and stunning appearance. It’s a treat that looks as good as it tastes!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake Layers:

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

1 cup whole milk, room temperature

For the Raspberry Filling:

1 1/2 cups fresh or frozen raspberries

1/4 cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch mixed with 1 tablespoon water

For the White Chocolate Frosting:

1 cup (6 oz) white chocolate chips, melted and slightly cooled

1 cup (2 sticks) unsalted butter, softened

4 cups powdered sugar

1/3 cup heavy cream

1 teaspoon vanilla extract

Optional Garnishes:

Fresh raspberries

White chocolate shavings or curls

Directions

1. Make the Cake Layers:

Prepare the Oven:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the Butter and Sugar:

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla:

Beat in the eggs one at a time, followed by the vanilla extract, until well combined.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.

Bake the Cakes:

Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Raspberry Filling:

In a medium saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture begins to simmer.

Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and cook until the filling thickens. Remove from heat and let it cool completely.

3. Make the White Chocolate Frosting:

In a large mixing bowl, beat the butter until smooth and creamy. Gradually add the powdered sugar, beating until fully combined.

Mix in the melted white chocolate, heavy cream, and vanilla extract until smooth and fluffy.

4. Assemble the Cake:

Place one cake layer on a serving plate and spread a thin layer of frosting on top. Add half of the raspberry filling, spreading it evenly while leaving a 1-inch border.

Repeat with the second cake layer, frosting, and raspberry filling.

Top with the final cake layer and frost the entire cake with the white chocolate frosting.

5. Decorate and Serve:

Garnish with fresh raspberries and white chocolate shavings or curls for an elegant finish. Refrigerate for at least 30 minutes before slicing to allow the cake to set.

Servings and Timing

Prep Time: 40 minutes

Cook Time: 35 minutes

Total Time: 1 hour 15 minutes

Servings: 8 servings

Variations

Fruit Fillings: If you’re not a fan of raspberries, try strawberries or blackberries for a different berry flavor.

Chocolate Chips in the Cake: Add white or dark chocolate chips to the cake batter for extra chocolatey goodness.

Lemon Zest: Add lemon zest to the cake or frosting to enhance the citrus notes and complement the raspberry filling.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Let the cake come to room temperature before serving for the best flavor and texture.

Freezing: You can freeze the cake layers separately, wrapped tightly in plastic wrap and aluminum foil, for up to 3 months. Thaw overnight in the fridge before assembling.

FAQs

1. Can I make this cake ahead of time?

Yes, you can make the cake layers in advance and store them tightly wrapped at room temperature for up to 2 days or freeze them for up to 3 months. You can also make the raspberry filling and frosting in advance, just store them in the fridge and bring them to room temperature before assembling.

2. Can I use a different type of chocolate for the frosting?

Yes, you can substitute white chocolate chips with milk or dark chocolate for a different flavor. Just make sure to melt the chocolate and allow it to cool slightly before mixing it into the frosting.

3. Can I use store-bought raspberry jam instead of making the raspberry filling?

Yes, store-bought raspberry jam will work as a substitute for the homemade raspberry filling. Just spread it on the cake in place of the fresh filling.

4. How do I prevent the cake from sinking in the middle?

Avoid opening the oven door while the cake is baking to prevent sudden temperature changes. Also, ensure that you’ve properly mixed the ingredients to incorporate air into the batter.

5. Can I make this recipe gluten-free?

Yes, you can use a gluten-free all-purpose flour blend as a substitute for the regular flour. Make sure to follow the instructions on the flour blend package for best results.

6. Can I make the frosting dairy-free?

To make the frosting dairy-free, substitute the butter with a plant-based butter and use dairy-free white chocolate.

7. How can I ensure the raspberry filling stays in place when I assemble the cake?

When assembling, leave a 1-inch border of frosting around the edges of the cake layers. This will help prevent the filling from spilling out.

8. What if my white chocolate frosting is too thick?

If the frosting is too thick, add a little more heavy cream, one tablespoon at a time, until it reaches your desired consistency.

9. Can I make this cake in advance?

Yes, you can bake the cake layers ahead of time and store them. The frosting and raspberry filling can also be made a day before, but it’s best to assemble the cake the day you plan to serve it for the freshest flavor.

10. Can I decorate the cake with something other than raspberries?

Yes, you can decorate the cake with other fruits like strawberries, blueberries, or even edible flowers for a different look and flavor.

Conclusion

The White Chocolate Raspberry Dream Cake is an elegant and delicious dessert that’s perfect for any occasion. With its soft, moist layers, sweet raspberry filling, and creamy white chocolate frosting, it’s the ultimate treat for those who love the combination of rich and fruity flavors. Serve it at your next celebration, and watch it disappear!

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