Print

White Chocolate Raspberry Dream Cake Recipe

White Chocolate Raspberry Dream Cake Recipe
Print Recipe

★★★★★

5.3 from 17 reviews

A luscious White Chocolate Raspberry Dream Cake featuring moist layers of vanilla cake infused with melted white chocolate, layered with fresh raspberry filling and topped with fluffy whipped cream and fresh raspberries—a perfect balance of sweet and tart for any special occasion.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 6 ounces white chocolate, melted

Filling and Topping

  • 1 1/2 cups fresh raspberries
  • 1/2 cup raspberry jam
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh raspberries for garnish

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined for an even rise.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
  4. Add Eggs and Vanilla: Add eggs one at a time, beating well after each to incorporate air, then mix in the vanilla extract thoroughly.
  5. Combine Milk and Sour Cream: In a separate bowl, mix whole milk and sour cream until smooth.
  6. Alternate Mixing Dry and Wet: Gradually add the dry ingredients to the butter mixture alternating with the milk and sour cream mixture, starting and ending with the dry ingredients, mixing on low speed until just combined; avoid overmixing.
  7. Fold in White Chocolate: Gently fold in the melted white chocolate using a spatula until evenly distributed without deflating the batter.
  8. Fill and Bake: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the centers comes out clean.
  9. Cool Cakes: Remove from oven and cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. Prepare Raspberry Filling: Mash fresh raspberries in a bowl until broken down into small pieces, then stir in raspberry jam evenly and set aside.
  11. Make Whipped Cream: Use an electric mixer on high speed to beat heavy whipping cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form.
  12. Assemble Cake: Place one cake layer on a serving platter; spread raspberry filling evenly over it, then cover with a thick layer of whipped cream. Top with the second cake layer and press gently.
  13. Frost Cake: Spread the remaining whipped cream evenly over the top and sides of the assembled cake.
  14. Garnish and Chill: Decorate the top with fresh raspberries arranged in a decorative pattern. Refrigerate the cake for at least 1 hour to allow layers to set.
  15. Serve: Slice and enjoy this decadent White Chocolate Raspberry Dream Cake chilled.

Notes

  • For best results, use room temperature ingredients to ensure smooth batter and even baking.
  • Be careful not to overmix the batter once dry ingredients are added, as this can lead to a dense cake.
  • Choose fresh, ripe raspberries for the best flavor in the filling and garnish.
  • Store the cake covered in the refrigerator and consume within 3 days for optimum freshness.
  • Alternatively, white chocolate chips can be used if melting a block of white chocolate is inconvenient.

Nutrition

Keywords: white chocolate cake, raspberry cake, dessert recipe, whipped cream frosting, berry filling, layered cake, homemade cake, party cake

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