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White Chocolate Raspberry Dream Cake : A Heavenly Dessert Recipe

White Chocolate Raspberry Dream Cake : A Heavenly Dessert Recipe
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★★★★★

4.9 from 24 reviews

Indulge in the luscious White Chocolate Raspberry Dream Cake, a heavenly dessert featuring moist white chocolate-infused layers, tart raspberry filling, and creamy white chocolate frosting. Perfect for special occasions or anytime you crave a sophisticated sweet treat.

Ingredients

Scale

For the cake:

  • 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

For the raspberry filling:

  • 1½ cups fresh or frozen raspberries
  • ½ cup sugar
  • 2 tbsp lemon juice
  • 2 tbsp cornstarch mixed with 2 tbsp water

For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup white chocolate, melted and cooled
  • 2–3 tbsp milk
  • 1 tsp vanilla extract

Optional garnish:

  • Fresh raspberries
  • White chocolate curls or shavings
  • Mint leaves

Instructions

  1. Prepare pans and dry ingredients: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; set aside for later use.
  2. Cream butter and sugar, add eggs and flavorings: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, indicating proper aeration. Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in the vanilla extract and the melted white chocolate until fully incorporated.
  3. Incorporate dry ingredients and milk: Add the flour mixture in three additions, alternating with the milk, starting and ending with the flour mixture. Mix each addition just until combined to avoid overmixing, which can make the cake dense.
  4. Divide batter and bake: Evenly divide the batter among the prepared cake pans. Place them in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  5. Prepare raspberry filling: In a saucepan, combine fresh or frozen raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and release their juices. Stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking, stirring constantly, until the mixture thickens. Remove from heat and let it cool completely before using.
  6. Make the frosting: Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, beating continuously to avoid lumps. Stir in the melted and cooled white chocolate, vanilla extract, and 2 to 3 tablespoons of milk to achieve a smooth, spreadable consistency.
  7. Assemble the cake: Level cake layers if necessary to ensure even stacking. Begin by placing the first cake layer on a cake board or serving plate. Spread a thin layer of frosting over it, then add a generous layer of the cooled raspberry filling. Repeat this process with the second cake layer. Place the final cake layer on top.
  8. Final frosting and decoration: Frost the outside and top of the cake evenly with the remaining frosting. Chill the cake for at least 30 minutes to set the frosting. Once chilled, decorate the cake with fresh raspberries, white chocolate curls or shavings, and optionally mint leaves for a fresh touch.

Notes

  • Use fresh raspberries for best flavor; frozen can be used but ensure they are fully thawed and drained.
  • Make sure the white chocolate is melted gently to avoid burning which can affect taste and texture.
  • Chilling the cake after frosting helps set the frosting for cleaner slicing.
  • You can prepare the raspberry filling and frosting a day ahead for convenience.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
  • Store leftover cake covered in the refrigerator for up to 3 days.

Nutrition

Keywords: white chocolate cake, raspberry cake, white chocolate raspberry cake, layered cake, dessert, party cake

Find it online: https://freshrecipehub.com/white-chocolate-raspberry-dream-cake-a-heavenly-dessert-recipe/