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
Units
Scale
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.