White Chocolate Raspberry Dream Cake: A Heavenly Dessert
If you’re in search of an impressive yet approachable dessert, look no further than this White Chocolate Raspberry Dream Cake. This stunning layered cake beautifully marries the sweet creaminess of white chocolate with the tart zing of fresh raspberries, creating a delightful treat perfect for any occasion—be it a birthday celebration, holiday feast, or simply a cozy gathering with loved ones. With its easy preparation and make-ahead convenience, this recipe is not only visually appealing but also incredibly satisfying to enjoy. Your friends and family will be amazed by every luscious bite!
- 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 white chocolate chips, melted
- 1¼ cups whole milk
- 1½ cups fresh or frozen raspberries
- ½ cup sugar
- 2 tbsp lemon juice
- 2 tbsp cornstarch mixed with 2 tbsp water
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
- Fresh raspberries
- White chocolate curls or shavings
- Mint leaves
Instructions
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, cream together softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in melted white chocolate and vanilla extract.
- Gradually add the 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 10 minutes before transferring to wire racks.
- To make the raspberry filling, cook raspberries with sugar and lemon juice until soft; thicken with cornstarch slurry.
- For frosting, beat softened butter and powdered sugar together; mix in melted white chocolate and enough milk for desired consistency.
- Assemble by layering cake with raspberry filling and frosting between layers; frost the outside generously.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 390
- Sugar: 32g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg