White Chocolate Raspberry Dream Cake Recipe
White Chocolate Raspberry Dream Cake is a luscious, layered dessert combining moist white chocolate-infused cake layers with a tangy raspberry filling and a rich white chocolate buttercream frosting. This visually stunning cake is perfect for special occasions and showcases the delightful pairing of creamy white chocolate and fresh raspberries.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large bowl, use a mixer to beat the softened butter and granulated sugar until the mixture becomes light and fluffy, enhancing the cake’s texture.
- Add eggs and flavorings: Incorporate the eggs one at a time, beating well after each addition. Stir in vanilla extract and the melted white chocolate chips to infuse the batter with rich flavor.
- Combine wet and dry ingredients: Alternate adding the flour mixture and whole milk to the butter mixture, starting and finishing with the flour mixture. Mix until just combined to avoid overworking the batter.
- Bake the cake layers: Divide the batter equally among the prepared pans. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely, ensuring easier handling later.
- Prepare raspberry filling: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the berries break down. Stir in the cornstarch slurry and cook until thickened. Remove from heat and allow to cool completely.
- Make the frosting: Beat the softened butter until creamy. Gradually add powdered sugar while beating. Stir in melted white chocolate, vanilla extract, and enough milk to achieve the desired consistency for spreading.
- Assemble the cake: Level the cooled cake layers if necessary. Place the first layer on a serving board, spread a thin layer of frosting, followed by a layer of raspberry filling. Repeat with remaining layers.
- Frost and decorate: Frost the outside and top of the cake with the remaining frosting. Chill briefly to set the frosting. Garnish with fresh raspberries, white chocolate curls, or piped swirls of frosting and optional mint leaves for an elegant finish.
Notes
- Use fresh raspberries when in season for the best flavor, although frozen raspberries work well too.
- Make sure the melted white chocolate for the batter and frosting is cooled to avoid melting the butter.
- Level the cake layers carefully to ensure even stacking and a professional appearance.
- Chill the cake slightly after frosting to help the frosting set and maintain shape.
- Store the cake in the refrigerator if not serving immediately; bring to room temperature before serving for best taste.
Keywords: white chocolate cake, raspberry cake, layered cake, white chocolate frosting, berry filling, dessert, party cake, special occasion cake
