Description
This White Chocolate Raspberry Dream Cake is a decadent and elegant dessert featuring tender cake layers combined with a luscious white chocolate raspberry filling and a creamy white chocolate frosting. Perfect for special occasions or indulgent treat days, it boasts a perfect balance of sweetness and fruity tartness with a smooth, rich texture.
Ingredients
Scale
For the Cake Layers:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- ½ cup sour cream or Greek yogurt
For the White Chocolate Raspberry Filling:
- 1 ½ cups fresh raspberries (or frozen, thawed and drained)
- ½ cup raspberry jam or preserves
- 8 oz white chocolate, chopped
- 1 cup heavy cream
For the White Chocolate Frosting:
- 8 oz white chocolate, chopped
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2–4 tablespoons heavy cream or milk (to adjust consistency)
Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat softened butter and sugar until light and fluffy (about 3-5 minutes). Add eggs one at a time, beating well after each. Mix in vanilla extract. Alternate adding the dry ingredients and the milk mixed with sour cream, starting and ending with dry ingredients. Mix until just combined to keep the cake tender. Divide the batter evenly among pans, smooth tops, and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes then transfer to wire rack to cool completely.
- Make the White Chocolate Raspberry Filling: Gently melt white chocolate using a double boiler or microwave in short bursts, stirring until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Carefully fold melted white chocolate into whipped cream to create a silky mousse. Gently fold in fresh raspberries and raspberry preserves, reserving a few whole raspberries for garnish.
- Prepare the White Chocolate Frosting: Melt the white chocolate gently and let cool slightly. Beat softened butter in a large bowl until creamy. Gradually add powdered sugar one cup at a time, beating well after each addition. Mix in vanilla extract. Slowly add melted white chocolate and continue beating. Adjust consistency by adding heavy cream or milk as needed until smooth and spreadable.
- Assemble the Cake: Place the first cake layer on a serving plate or cake stand. Spread a generous layer of the white chocolate raspberry filling evenly over the top. Add the second cake layer and repeat with the filling. Top with the third cake layer. Use the white chocolate frosting to cover the entire cake evenly, smoothing the sides and top with an offset spatula.
- Garnish and Chill: Decorate the cake with the reserved fresh raspberries and optionally add white chocolate shavings or curls for an elegant finish. Refrigerate the cake for at least 2 hours to allow flavors to meld and the frosting to set before serving.
Notes
- Use high-quality white chocolate for the best flavor and texture.
- Handle raspberries gently to avoid breaking them up too much in the filling.
- If the frosting becomes too soft, chill it slightly to make it easier to work with.
- For an extra burst of flavor, add a teaspoon of lemon zest to the filling.
- Serve chilled for enhanced creaminess or at room temperature according to your preference.
- To make a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and adjust baking time accordingly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
Keywords: white chocolate cake, raspberry cake, white chocolate frosting, berry filling, layered cake, dessert recipe, elegant cake, party cake
