Print

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.

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

  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

Find it online: https://tastygenius.com/white-chocolate-raspberry-dream-cake-recipe/