Description
This White Chocolate Raspberry Dream Cake is a delightful treat combining moist, tender cake loaded with fresh raspberries and white chocolate chips, all layered and frosted with fluffy vanilla whipped cream. Perfect for any celebration or as a luxurious dessert, this cake balances the sweetness of white chocolate with the tartness of raspberries, finished with an elegant garnish of fresh berries and white chocolate shavings.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter (softened)
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Whipped Cream Frosting
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Additional fresh raspberries
- White chocolate shavings
Instructions
- Prepare the Pans and Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
- Make the Cake Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, until just combined. Gently fold in the white chocolate chips and fresh raspberries, being careful not to break the berries too much.
- Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the Whipped Cream Frosting: In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overbeat to avoid turning the cream into butter.
- Assemble the Cake: Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous layer of whipped cream on top. Place the second cake layer on top of that, and frost the top and sides of the cake with the remaining whipped cream. Garnish with extra raspberries and a sprinkle of white chocolate shavings for a beautiful finish.
Notes
- To avoid breaking the raspberries during mixing, fold them in gently at the end of the batter preparation.
- If fresh raspberries are not available, frozen raspberries can be used but thaw and drain them well to reduce excess moisture.
- For best results, chill the cake after assembly to allow the whipped cream to set.
- White chocolate shavings can be made by using a vegetable peeler on a block of white chocolate.
- This cake tastes best served within 1-2 days due to the fresh berries and whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 370
- Sugar: 34g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: White Chocolate Raspberry Cake, Strawberry Cake, Whipped Cream Frosting, Berry Dessert, Summer Cake
