White Chocolate Raspberry Dream Cake: A Heavenly Dessert
Indulge in the delightful layers of our White Chocolate Raspberry Dream Cake: A Heavenly Dessert, a visually stunning and incredibly delicious treat that will elevate any gathering! This cake features a luscious blend of sweet white chocolate and tart raspberries, creating a perfect balance of flavors in every bite. Ideal for celebrations, family gatherings, or simply a cozy weekend indulgence, this cake is sure to impress your guests and become a cherished favorite.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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 melted white chocolate
- 1¼ cups whole milk
- 1½ cups fresh or frozen raspberries
- ½ cup sugar (for 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)
- Fresh raspberries (for decoration)
- White chocolate curls or shavings (for decoration)
- Fresh mint leaves (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and melted white chocolate.
- Gradually add dry ingredients alternately with milk to the butter mixture until just combined.
- Divide batter among prepared pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans for ten minutes before transferring to wire racks.
- For raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan over medium heat until broken down; thicken with cornstarch mixture.
- For frosting, beat softened butter until creamy; gradually add powdered sugar and mix in melted white chocolate and milk to reach desired consistency.
- Level cooled cake layers if needed; assemble by layering frosting and raspberry filling between each layer. Frost the outside of the cake and decorate as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 32g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg