Name: White Chocolate Raspberry Dream Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 4 cups powdered sugar; ½ cup white chocolate, melted and cooled; 2–3 tbsp milk; 1 tsp vanilla extract; Fresh raspberries; White chocolate curls or shavings; Mint leaves

Ingredients

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 (for raspberry filling)

2 tbsp lemon juice

2 tbsp cornstarch mixed with 2 tbsp water

1 cup unsalted butter, softened (for frosting)

4 cups powdered sugar

½ cup white chocolate, melted and cooled

2–3 tbsp milk

1 tsp vanilla extract (for frosting)

Optional garnish: fresh raspberries, white chocolate curls or shavings, mint leaves

Instructions

Step 1: Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.

Step 2: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: 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 extract and melted white chocolate.

Step 4: Add the flour mixture alternately with the milk, beginning and ending with the flour. Mix until just combined.

Step 5: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks
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White Chocolate Raspberry Dream Cake Recipe

★★★★★

4.6 from 57 reviews

Author: Hugo
Total Time: 1 hour
Yield: 12 servings 1x

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Description

This White Chocolate Raspberry Dream Cake is a heavenly layered dessert featuring moist white chocolate-infused cake layers, luscious raspberry filling, and creamy white chocolate buttercream frosting. Perfect for special occasions or indulgent treats, it combines the delicate sweetness of white chocolate with the bright tartness of raspberries for a balanced and memorable flavor experience.

Instructions

Preheat and prepare pans: Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans to prevent sticking and ensure easy removal.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps incorporate air into the batter for a tender cake.
Add eggs and flavorings: Add eggs one at a time, beating well after each addition to ensure even emulsification. Stir in vanilla extract and the melted white chocolate chips for a rich flavor.
Combine wet and dry ingredients: Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with the flour. Mix gently just until combined to avoid overmixing and toughening the cake.
Divide and bake: Evenly divide the batter among the three prepared cake pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes.
Cool the cakes: After removing from the oven, transfer the cakes onto wire racks to cool completely, ensuring they are cool before assembly to prevent frosting from melting.
Prepare raspberry filling: In a saucepan, combine raspberries, sugar, and lemon juice over medium heat. Cook until the berries break down and release juices. Stir in the cornstarch slurry and cook until thickened. Allow the filling to cool completely before use.
Make the frosting: Beat softened butter until creamy. Gradually add powdered sugar while mixing. Stir in melted and cooled white chocolate, vanilla extract, and milk, adjusting the milk quantity to achieve your desired frosting consistency.
Assemble the cake: Level cake layers if needed to create even surfaces. Place the first layer on a cake board or serving plate. Spread a thin layer of frosting, then top with a layer of raspberry filling. Repeat the layering process with the remaining cake layers and fillings.
Frost the cake: Apply a crumb coat of frosting around the entire cake and chill briefly to set. Then frost the outside and top evenly with the remaining frosting.
Decorate and chill: Garnish the cake with fresh raspberries, white chocolate curls or shavings, and mint leaves as desired. Chill the cake slightly to let the frosting set before serving.

Notes

Ensuring the cakes are completely cool before frosting prevents melting or sliding.
The raspberry filling can be made ahead and stored in the refrigerator.
Adjust milk in frosting to achieve desired spreadable consistency.
If fresh raspberries are not available, frozen can be used—just thaw before cooking.
White chocolate can be gently melted in a double boiler to avoid scorching.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American