A delightful fusion of rich white chocolate and tart raspberries, this dream cake is a showstopper. Perfect for special occasions or when you want to indulge in something extraordinary, it boasts layers of moist cake, creamy white chocolate ganache, and a vibrant raspberry filling.
Why You’ll Love This Recipe
- Combines the sweetness of white chocolate with the tanginess of raspberries for a perfect flavor balance.
- Stunning presentation makes it ideal for celebrations.
- Flexible variations allow you to customize it for dietary preferences or occasions.
- Easy-to-follow directions ensure success, even for beginners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Eggs
- Milk
- Vanilla extract
- White chocolate chips
- Fresh raspberries
- Heavy cream
- Raspberry jam
Directions
- Preheat your oven and prepare your cake pans by greasing and lining them with parchment paper.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt.
- Cream the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add eggs, milk, and vanilla extract to form a smooth batter. Fold in the melted white chocolate.
- Divide the batter evenly between prepared cake pans and bake until golden and a toothpick inserted in the center comes out clean.
- While the cakes cool, prepare the raspberry filling by heating raspberry jam and fresh raspberries in a saucepan until thickened.
- For the white chocolate ganache, heat heavy cream and pour it over white chocolate chips, stirring until smooth. Allow it to cool slightly to thicken.
- Layer the cake with raspberry filling between each layer, then coat the entire cake with white chocolate ganache.
- Decorate with fresh raspberries and drizzle additional ganache on top if desired.
- Chill the cake briefly to set before slicing and serving.
Servings and Timing
- Servings: 12 slices
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 55 minutes
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free: Use plant-based butter and cream alternatives.
- Extra Raspberry Flavor: Add a layer of fresh raspberries directly to the filling.
- Dark Chocolate Twist: Replace white chocolate with dark chocolate for a deeper flavor.
Storage/Reheating
- Storage: Keep the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months.
- Reheating: Allow frozen slices to thaw in the refrigerator overnight before serving.
FAQs
1. Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can be used, but thaw and drain them well to avoid excess liquid.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and assemble it on the day you plan to serve it.
3. How can I prevent the ganache from being too runny?
Ensure the ganache cools to room temperature before using it, as it thickens as it cools.
4. What’s the best way to melt white chocolate?
Use a double boiler or microwave in short intervals, stirring frequently to prevent burning.
5. Can I use store-bought raspberry jam?
Yes, but opt for a high-quality jam for the best flavor.
6. How do I ensure my cake layers are even?
Use a kitchen scale to divide the batter evenly between the pans.
7. Can I substitute white chocolate chips with a white chocolate bar?
Yes, finely chop the bar for easier melting.
8. What’s the best way to decorate this cake?
Fresh raspberries, white chocolate shavings, and a drizzle of raspberry sauce work beautifully.
9. How do I store leftover ganache?
Refrigerate it in an airtight container for up to a week and reheat gently before use.
10. Can I make this into cupcakes instead?
Certainly! Adjust the baking time to approximately 18-20 minutes for cupcakes.
Conclusion
The White Chocolate Raspberry Dream Cake is as delightful to eat as it is to make. Its perfect blend of rich and tangy flavors will leave everyone asking for seconds. Whether for a birthday, anniversary, or just because, this cake promises to elevate any occasion. Give it a try and savor the magic!
Print
White Chocolate Raspberry Dream Cake
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This White Chocolate Raspberry Dream Cake is the perfect combination of sweet, tangy, and indulgent. With layers of moist white cake, a luscious raspberry filling, and creamy white chocolate frosting, it’s a dessert made to impress. Perfect for special occasions or whenever you crave something truly spectacular!
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the raspberry filling:
- 1 1/2 cups fresh or frozen raspberries
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch mixed with 2 tablespoons water
For the white chocolate frosting:
- 1 cup white chocolate chips or chopped white chocolate
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 3–4 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
Instructions
- Prepare the cake layers:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans, or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes). Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Alternate adding the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the raspberry filling:
- In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture starts to bubble.
- Add the cornstarch mixture and cook for another 2-3 minutes, until thickened. Remove from heat and let cool completely before using.
- Prepare the white chocolate frosting:
- Melt the white chocolate in a microwave-safe bowl in 15-20 second intervals, stirring after each, until smooth. Let it cool slightly.
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and beat until smooth.
- Add the melted white chocolate, heavy cream, and vanilla extract, and beat until the frosting is fluffy and spreadable.
- Assemble the cake:
- Place one cake layer on a serving plate or cake stand. Spread a thin layer of frosting on top, then add half of the raspberry filling, spreading it evenly.
- Repeat with the second layer of cake, frosting, and the remaining raspberry filling. Top with the final cake layer.
- Frost the top and sides of the cake with the white chocolate frosting, smoothing it out with an offset spatula.
- Decorate:
- Garnish the cake with fresh raspberries, white chocolate shavings, or a drizzle of raspberry sauce, if desired.
- Chill and serve:
- Chill the cake for at least 30 minutes to set the frosting. Slice and serve!
Notes
- For an extra moist cake, brush each layer with a simple syrup before assembling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Substitute store-bought raspberry jam for the filling if short on time.