Description
Indulge in the luscious White Chocolate Raspberry Dream Cake, a delightful American dessert featuring moist layers of white chocolate-infused cake, tangy raspberry filling, and creamy white chocolate frosting. Perfect for special occasions or whenever you crave a sweet, fruity 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
- Preheat and Prepare Pans: Preheat your 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 the flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Flavoring: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract and the melted white chocolate, ensuring the white chocolate is cooled to avoid curdling.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and whole milk to the wet ingredients, beginning and ending with the flour. Mix until just combined to avoid overmixing.
- Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare Raspberry Filling: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the berries break down. Stir in the cornstarch slurry (cornstarch mixed with water) and cook until thickened. Cool this filling completely before use.
- 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 (2–3 tablespoons) to reach your desired consistency.
- Assemble the Cake: Level each cake layer if necessary. Place the first layer on a cake board or plate, spread a thin layer of frosting, followed by a layer of raspberry filling. Repeat with the next layers.
- Frost and Decorate: Cover the top and sides of the cake with the remaining frosting. Chill the cake slightly to set the frosting, then decorate with fresh raspberries, white chocolate curls, or swirls of frosting and mint leaves as desired.
Notes
- Use room temperature ingredients for a smooth batter.
- Don’t overmix the batter—stop once ingredients are just combined to maintain a tender crumb.
- Melt the white chocolate gently and allow it to cool slightly before mixing into the batter or frosting to prevent curdling.
- Cool the raspberry filling completely before spreading, or it may melt your frosting.
- Chill the cake for at least 30 minutes before slicing for the cleanest cuts and best presentation.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 510 kcal
- Sugar: 45 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: white chocolate cake, raspberry filling, white chocolate frosting, layered cake, dessert, American cake, fruit filling, elegant cake
