White Chocolate Raspberry Dream Cake
Indulge in the delightful White Chocolate Raspberry Dream Cake, a stunning dessert that combines rich white chocolate with tart raspberries, making it perfect for any celebration or just a sweet treat for yourself. This irresistible layered cake features fluffy vanilla layers filled with luscious raspberry filling and topped with creamy white chocolate frosting. With its eye-catching presentation, enhanced by fresh raspberries and white chocolate curls, this cake is sure to impress your guests at birthdays, holidays, or casual gatherings. Easy to make and customizable to suit your taste, the White Chocolate Raspberry Dream Cake is a heavenly dessert that everyone will love.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- 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 (for raspberry filling)
- 2 tbsp lemon juice
- 2 tbsp cornstarch mixed with 2 tbsp water
- 1 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- ½ cup white chocolate, melted and cooled (for frosting)
- 2–3 tbsp milk (for frosting)
- 1 tsp vanilla extract (for frosting)
- Fresh raspberries (for decoration)
- White chocolate curls or shavings (for decoration)
- Mint leaves (for decoration)
Instructions
- Preheat your oven to 350°F and grease three 8-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time followed by vanilla extract and melted white chocolate.
- Gradually add the dry ingredients alternately with whole milk until just combined.
- Divide the batter among the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cool before removing from pans.
- For the raspberry filling, cook raspberries with sugar and lemon juice in a saucepan until broken down. Stir in cornstarch slurry to thicken.
- Prepare frosting by beating softened butter and gradually adding powdered sugar along with melted white chocolate and milk until smooth.
- Assemble by layering the cakes with frosting and raspberry filling in between each layer. Frost the top and sides of the cake before decorating.
Nutrition
- Serving Size: 1 slice (approximately 107g)
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 90mg