Name: White Chocolate Raspberry Dream Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 1 tsp vanilla extract; Fresh raspberries; White chocolate curls or shavings; Mint leaves

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Introduction

The White Chocolate Raspberry Dream Cake is a luscious dessert that combines rich white chocolate with fresh, tart raspberries. Its moist layers and creamy frosting make it perfect for special occasions or anytime you want to impress. You’ll love the balance of fruity brightness and sweet indulgence in every bite.

A two-layer cake sits on a white cake stand with powdered sugar scattered around. The bottom layer is creamy white with pinkish-red streaks of raspberry filling. The middle layer is packed with bright red raspberries, some slightly crushed. The top is covered with smooth white cream that drips down the sides, forming thick drips. On top, large swirls of white whipped cream hold fresh raspberries dusted with powdered sugar. More raspberries are scattered around the cake base on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (for raspberry filling)
2 tbsp lemon juice
2 tbsp cornstarch mixed with 2 tbsp water
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar
½ cup white chocolate, melted and cooled (for frosting)
2–3 tbsp milk (for frosting)
1 tsp vanilla extract (for frosting)
Optional garnish: fresh raspberries, white chocolate curls or shavings, mint leaves

Instructions

Step 1: Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract and melted white chocolate.
Step 4: Alternately add the flour mixture and milk to the batter, beginning and ending with the flour. Mix until just combined.
Step 5: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 6: For the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries break down. Stir in the cornstarch mixture and cook until thickened. Let cool completely.
Step 7: To make the frosting, beat the butter until creamy. Gradually add powdered sugar. Stir in melted white chocolate, vanilla extract, and milk until you reach the desired consistency.
Step 8: Level the cooled cakes if needed. Place the first layer on a cake board, spread a thin layer of frosting, then a layer of raspberry filling. Repeat with the remaining layers.
Step 9: Frost the outside and top of the cake smoothly. Chill the cake slightly to set the frosting.
Step 10: Decorate with fresh raspberries, white chocolate curls, or mint leaves as desired before serving.

Tips & Variations

Use fresh raspberries for a brighter flavor, or frozen if fresh aren’t available; just thaw and drain excess liquid before cooking.
For a stronger white chocolate flavor, fold in extra white chocolate chips into the frosting before spreading.
Replace some of the milk with buttermilk for an extra tender cake crumb.
To speed cooling, place the cake layers in the fridge after 10 minutes out of the oven.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting and raspberry filling fresh. Before serving, bring the cake to room temperature for about 30 minutes for the best flavor and texture. Leftover cake can be frozen, wrapped tightly in plastic wrap and foil, for up to 2 months; thaw overnight in the fridge.

How to Serve

A three-layer cake stands on a white cake stand with powdered sugar scattered around the base. The bottom layer is pale yellow cake mixed with pink cream and bits of raspberry. The middle layer is thick white cream topped with a dense layer of bright red raspberries. The top layer is decorated with white cream swirls, each holding a bright red raspberry dusted with powdered sugar. White chocolate drip sauce flows down from the top edge of the cake in uneven drips. The background is soft and blurred on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work well. Thaw them first and drain any excess liquid before cooking to prevent the filling from becoming too watery.

How do I melt white chocolate without burning it?

Melt white chocolate gently in a double boiler or microwave in short bursts, stirring often. This helps avoid overheating and ensures smooth, creamy melted chocolate.