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Why You’ll Love This Recipe

This cake is the perfect balance of sweetness and tang, with the smooth white chocolate and the bright, fresh raspberries complementing each other beautifully. The cake is light and fluffy, while the frosting is creamy and rich. It’s a visually stunning dessert that looks as amazing as it tastes, making it ideal for birthdays, holidays, or any time you want to impress your guests. Plus, it’s surprisingly easy to make, so you can enjoy this indulgent treat without much fuss.

Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour

  • 2 ½ teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup unsalted butter, softened

  • 1 ½ cups granulated sugar

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup whole milk

  • ½ cup white chocolate chips (melted)

For the White Chocolate Raspberry Filling:

  • ½ cup white chocolate chips (melted)

  • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

For the Raspberry Sauce (Optional Garnish):

  • 1 cup fresh raspberries

  • ¼ cup sugar

  • 1 tablespoon water

For the Frosting:

  • 1 cup unsalted butter, softened

  • 4 cups powdered sugar

  • ½ cup white chocolate chips (melted)

  • 2-3 tablespoons heavy cream (or milk)

  • 1 teaspoon vanilla extract

  • A pinch of salt

For Decoration:

  • Fresh raspberries

  • Shaved white chocolate (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.

  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).

  4. Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

  5. Add the Wet and Dry Ingredients: Gradually add the flour mixture in three parts, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.

  6. Add the White Chocolate: Stir in the melted white chocolate chips until the batter is smooth.

  7. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the White Chocolate Raspberry Filling:

  1. Whip the Cream: In a large bowl, beat the heavy whipping cream with the powdered sugar and vanilla extract until soft peaks form.

  2. Add the White Chocolate: Gently fold in the melted white chocolate until well combined. Set aside.

Make the Raspberry Sauce:

  1. Cook the Raspberries: In a small saucepan, combine the raspberries, sugar, and water over medium heat. Stir occasionally and cook until the raspberries break down and the sauce thickens, about 5-7 minutes. Remove from heat and let it cool.

Make the Frosting:

  1. Beat the Butter and Sugar: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well between each addition.

  2. Add the White Chocolate: Stir in the melted white chocolate, vanilla extract, salt, and heavy cream (or milk) until the frosting reaches a smooth and spreadable consistency. If the frosting is too thick, add a little more heavy cream; if it’s too thin, add more powdered sugar.

Assemble the Cake:

  1. Layer the Cake: Place one cake layer on a serving plate or cake stand. Spread a layer of white chocolate raspberry filling over the cake. Top with a few spoonfuls of raspberry sauce, then place the second cake layer on top.

  2. Frost the Cake: Frost the top and sides of the cake with the white chocolate frosting. Smooth it out with a spatula.

  3. Garnish: Drizzle any remaining raspberry sauce over the top of the cake, then decorate with fresh raspberries and shaved white chocolate if desired.

Serve and Enjoy:

  1. Chill and Serve: Chill the cake in the fridge for 30 minutes before serving to allow the flavors to set. Slice and enjoy this dreamy, fruity cake!

Servings and Timing

  • Servings: 10-12

  • Prep Time: 30 minutes

  • Cook Time: 25-30 minutes

  • Total Time: 1.5-2 hours (including cooling and chilling)

Variations

  • Use Frozen Raspberries: If fresh raspberries are unavailable, you can use frozen raspberries. Just be sure to thaw them before making the sauce.

  • Add Lemon Zest: Add a teaspoon of lemon zest to the filling for an added layer of freshness and flavor.

  • Chocolate Ganache Drizzle: For an extra indulgent touch, drizzle some chocolate ganache over the top of the cake along with the raspberry sauce.

Storage/Reheating

  • Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.

  • Freezing: You can freeze the unassembled layers of the cake (without frosting) for up to 1 month. Wrap them tightly in plastic wrap and foil before freezing. Thaw before frosting and serving.

FAQs

Can I make this cake ahead of time?

Yes, you can make the cake layers and raspberry sauce ahead of time. Assemble and frost the cake on the day you plan to serve it for the freshest flavor.

Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by using a gluten-free flour blend in place of all-purpose flour. Make sure your baking powder is gluten-free as well.

Can I use other berries?

Yes, you can substitute raspberries with strawberries, blueberries, or blackberries for a different flavor. Just be sure to adjust the sauce ingredients accordingly.

Can I omit the white chocolate in the filling?

Yes, if you prefer a lighter filling, you can make a simple whipped cream filling without the white chocolate. It will still be delicious!

Conclusion

White Chocolate Raspberry Dream Cake is the perfect dessert for any special occasion or celebration. Its combination of rich white chocolate, tart raspberries, and fluffy cake makes it an unforgettable treat. With its stunning presentation and indulgent flavor, this cake is sure to be a hit with family and friends. Whether you’re serving it for a birthday, holiday, or just because, this cake will make any event feel extra special!

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White Chocolate Raspberry Dream Cake

White Chocolate Raspberry Dream Cake

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  • Author: Alice
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1.5-2 hours
  • Yield: 10-12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

White Chocolate Raspberry Dream Cake is a luxurious layered cake that combines the creamy sweetness of white chocolate with the tangy burst of fresh raspberries. With its light, fluffy cake, creamy filling, and decadent frosting, this cake is perfect for special occasions or as an indulgent treat. Easy to make yet visually stunning, it’s the ultimate dessert for birthdays, holidays, or just because!

Ingredients

  • For the Cake:

  • 2 ½ cups all-purpose flour

  • 2 ½ teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup unsalted butter, softened

  • 1 ½ cups granulated sugar

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup whole milk

  • ½ cup white chocolate chips (melted)

For the White Chocolate Raspberry Filling:

  • ½ cup white chocolate chips (melted)

  • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

For the Raspberry Sauce (Optional Garnish):

  • 1 cup fresh raspberries

  • ¼ cup sugar

  • 1 tablespoon water

For the Frosting:

  • 1 cup unsalted butter, softened

  • 4 cups powdered sugar

  • ½ cup white chocolate chips (melted)

  • 2-3 tablespoons heavy cream (or milk)

  • 1 teaspoon vanilla extract

  • A pinch of salt

For Decoration:

  • Fresh raspberries

  • Shaved white chocolate (optional)

Instructions

Prepare the Cake:

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.

  2. Mix the Dry Ingredients:
    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  3. Cream the Butter and Sugar:
    In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).

  4. Add the Eggs and Vanilla:
    Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

  5. Add the Wet and Dry Ingredients:
    Gradually add the flour mixture in three parts, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.

  6. Add the White Chocolate:
    Stir in the melted white chocolate chips until the batter is smooth.

  7. Bake the Cake:
    Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the White Chocolate Raspberry Filling:

  1. Whip the Cream:
    In a large bowl, beat the heavy whipping cream with the powdered sugar and vanilla extract until soft peaks form.

  2. Add the White Chocolate:
    Gently fold in the melted white chocolate until well combined. Set aside.

Make the Raspberry Sauce:

  1. Cook the Raspberries:
    In a small saucepan, combine the raspberries, sugar, and water over medium heat. Stir occasionally and cook until the raspberries break down and the sauce thickens, about 5-7 minutes. Remove from heat and let it cool.

Make the Frosting:

  1. Beat the Butter and Sugar:
    In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well between each addition.

  2. Add the White Chocolate:
    Stir in the melted white chocolate, vanilla extract, salt, and heavy cream (or milk) until the frosting reaches a smooth and spreadable consistency. If the frosting is too thick, add a little more heavy cream; if it’s too thin, add more powdered sugar.

Assemble the Cake:

  1. Layer the Cake:
    Place one cake layer on a serving plate or cake stand. Spread a layer of white chocolate raspberry filling over the cake. Top with a few spoonfuls of raspberry sauce, then place the second cake layer on top.

  2. Frost the Cake:
    Frost the top and sides of the cake with the white chocolate frosting. Smooth it out with a spatula.

  3. Garnish:
    Drizzle any remaining raspberry sauce over the top of the cake, then decorate with fresh raspberries and shaved white chocolate if desired.

Serve and Enjoy:

  1. Chill and Serve:
    Chill the cake in the fridge for 30 minutes before serving to allow the flavors to set. Slice and enjoy this dreamy, fruity cake!

Notes

Frozen Raspberries: If fresh raspberries are unavailable, you can use frozen raspberries. Just be sure to thaw them before making the sauce.Add Lemon Zest: Add a teaspoon of lemon zest to the filling for a fresh, citrusy twist.Chocolate Ganache Drizzle: For an extra indulgent touch, drizzle chocolate ganache over the top along with the raspberry sauce.Gluten-Free Option: Use a gluten-free flour blend to make the cake gluten-free, and make sure your baking powder is gluten-free.

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