Print

White Chocolate Raspberry Dream Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The White Chocolate Raspberry Dream Cake is a decadent multi-layered dessert that combines the creamy sweetness of white chocolate with the tartness of fresh raspberries, creating a rich and indulgent treat perfect for any special occasion.

  • Author: Tina
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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

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

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

Fresh raspberries (for decoration)

White chocolate shavings or curls (for decoration)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
  6. 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.
  7. For the raspberry filling, combine the raspberries, sugar, and lemon juice in a medium saucepan. Cook over medium heat until the raspberries break down and the mixture begins to simmer. Stir in the cornstarch slurry and cook until the filling thickens. Remove from heat and let it cool completely.
  8. For the white chocolate frosting, beat the butter until smooth and creamy. Gradually add the powdered sugar, mixing until fully combined. Mix in the melted white chocolate, heavy cream, and vanilla extract until smooth and fluffy.
  9. To 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.
  10. Decorate the top of the cake with fresh raspberries and white chocolate shavings or curls. Refrigerate for at least 30 minutes before slicing to allow the cake to set.

Notes

  • If you prefer a different fruit filling, try using strawberries or blackberries instead of raspberries.
  • Add white or dark chocolate chips to the cake batter for extra chocolatey goodness.
  • For a citrusy twist, add lemon zest to the cake or frosting to complement the raspberry filling.
  • For a dairy-free option, substitute plant-based butter and use dairy-free white chocolate in the frosting.

Nutrition

Find it online: https://cheftinaskitchen.com/white-chocolate-raspberry-dream-cake/