White Chocolate Raspberry Dream Cake
Indulge your senses with the White Chocolate Raspberry Dream Cake, a delightful dessert that harmonizes the creamy sweetness of white chocolate with the vibrant tartness of fresh raspberries. This moist layer cake is perfect for any occasion, whether you’re celebrating a milestone or simply treating your loved ones. Each slice is not just visually stunning but also brimming with flavor, making it an instant favorite among guests of all ages. With straightforward instructions and accessible ingredients, you can create this heavenly treat that will leave everyone asking for seconds.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves approximately 12 slices 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
- 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
- fresh raspberries for decoration
- white chocolate curls or shavings for decoration
- mint leaves for decoration
Instructions
- Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans.
- In a medium bowl, mix together flour, baking powder, and salt.
- Cream softened butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, then mix in vanilla extract and melted white chocolate.
- Gradually add the dry ingredients alternately with whole milk until just combined.
- Divide batter evenly among prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool layers in pans for 10 minutes before transferring to wire racks.
- For raspberry filling, cook raspberries with sugar and lemon juice over medium heat until they break down; stir in cornstarch slurry to thicken and cool.
- To make frosting, beat softened butter and gradually add powdered sugar; mix in melted white chocolate and enough milk to achieve desired consistency.
- Assemble the cake by layering frosting and raspberry filling between cake layers; frost the outside generously.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 36g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg