White Chocolate Raspberry Dream Cake Recipe

Introduction

White Chocolate Raspberry Dream Cake is a luscious dessert that combines the creamy sweetness of white chocolate with the tart brightness of fresh raspberries. Moist layers of vanilla cake are filled and frosted with rich white chocolate buttercream and a vibrant raspberry filling, making it perfect for special occasions or anytime you crave a decadent treat.

Ingredients

• 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 (for frosting)
• 4 cups powdered sugar
• ½ cup white chocolate, melted and cooled
• 2–3 tbsp milk
• 1 tsp vanilla extract (for frosting)
• Optional garnish: fresh raspberries, white chocolate curls or shavings, mint leaves

Instructions

1. Step 1: Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
3. Step 3: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and the melted white chocolate.
4. Step 4: Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour. Mix just until combined, being careful not to overmix.
5. Step 5: 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 cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. Step 6: To make the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down. Add the cornstarch mixture and stir until the filling thickens. Remove from heat and let cool completely.
7. Step 7: For the frosting, beat the butter in a large bowl until creamy. Gradually add powdered sugar and continue beating. Stir in the melted white chocolate, vanilla, and milk, adjusting the milk to reach your desired consistency.
8. Step 8: Assemble the cake by leveling the cooled layers if needed. Place the first cake layer on a serving board or plate. Spread a thin layer of frosting, then spoon on a layer of raspberry filling. Repeat this process with the second layer.
9. Step 9: Top with the final cake layer and frost the entire outside and top of the cake evenly. Chill the cake briefly to set the frosting.
10. Step 10: Decorate the cake with fresh raspberries, white chocolate curls, or mint leaves to add a beautiful finishing touch.

Tips & Variations

• Use fresh raspberries for a brighter flavor, or frozen ones if fresh are unavailable—just thaw and drain excess juice before cooking.
• For an extra moist cake, substitute half of the milk with buttermilk or sour cream.
• Chill the frosting before applying for easier spreading and a neater finish.
• Try adding a splash of raspberry liqueur to the filling for an adult twist.

Storage

Store the assembled and frosted cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. Leftover raspberry filling can be refrigerated separately for up to 3 days and stirred before use. You can also freeze the unfrosted cake layers tightly wrapped for up to 2 months; thaw in the refrigerator before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work well. Thaw them completely and drain any excess liquid before cooking to avoid a watery filling.

How do I prevent the cake from drying out?

Ensure not to overbake the cake layers and consider brushing them with a simple syrup before adding the filling and frosting to lock in moisture.

White Chocolate Raspberry Dream Cake Recipe

Print Recipe

★★★★★

4.6 from 67 reviews

A luscious White Chocolate Raspberry Dream Cake featuring moist white chocolate-infused layers, tart raspberry filling, and a smooth white chocolate buttercream frosting, perfect for special occasions or dessert indulgence.

• Author: Elias
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure easy cake release after baking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
3. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, creating a smooth base for your batter.
4. Add eggs and flavorings: Add eggs one at a time to the creamed mixture, beating well after each addition to incorporate air. Stir in vanilla extract and the melted white chocolate chips, blending thoroughly.
5. Combine wet and dry ingredients: Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour. Mix gently until everything is just combined to avoid overmixing.
6. Bake the cakes: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
7. Prepare raspberry filling: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the berries break down and release their juices. Stir in the cornstarch slurry and cook until the filling thickens. Let it cool thoroughly before using.
8. Make the frosting: Beat softened butter until creamy. Gradually add powdered sugar, mixing well. Stir in the melted and cooled white chocolate, vanilla extract, and milk until the frosting reaches a smooth, spreadable consistency.
9. Assemble the cake: Level the cooled cake layers if needed. Place the first layer on a cake board or serving plate. Spread a thin layer of frosting, then evenly add a layer of raspberry filling. Repeat this layering with the next cake layer.
10. Frost and decorate: Cover the entire cake with the remaining white chocolate frosting. Chill briefly to allow the frosting to set. Garnish with fresh raspberries, white chocolate curls or shavings, and mint leaves as desired.

Notes

• Make sure the white chocolate used in the cake and frosting is fully melted and slightly cooled to avoid cooking the eggs in the batter or melting the frosting.
• If fresh raspberries are unavailable, frozen raspberries can be used; just thaw and drain excess liquid before cooking the filling.
• To achieve neat cake layers, use a serrated knife to level the tops before assembly.
• Chilling the cake after frosting will help set the shape and make slicing easier.
• Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Keywords: white chocolate cake, raspberry filling, white chocolate frosting, layered cake, dessert, celebration cake