I am excited to share my favorite dessert, the White Chocolate Raspberry Dream Cake. This cake is a real delight that combines the creaminess of white chocolate with the tartness of raspberries. It’s perfect for special occasions or a sweet treat at home.
I remember making this cake with my sister, Jennifer, as we tried to impress Mom and Dad with our baking skills. We were so proud when it turned out perfectly, and the smiles on their faces made it all worth it!
Your Ingredients List
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Large eggs
- Vanilla extract
- White chocolate chips, melted
- Whole milk
- Fresh or frozen raspberries
- Sugar
- Lemon juice
- Cornstarch mixed with water
- Unsalted butter, softened (for frosting)
- Powdered sugar
- White chocolate, melted and cooled
- Milk
- Vanilla extract (for frosting)
- Fresh raspberries (for decoration)
- White chocolate curls or shavings (for decoration)
- Mint leaves (for decoration)
My Go-To Equipment
- Three 8-inch round cake pans
- Mixing bowls
- Whisk
- Electric mixer
- Spatula
- Saucepan
- Cake board
The Simple Steps to Follow
- Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla and melted white chocolate.
- Add the flour mixture alternately with the milk, beginning and ending with the flour. Mix until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until berries break down.
- Add the cornstarch slurry and stir until thickened. Let cool completely.
- For the frosting, beat the butter until creamy.
- Gradually add the powdered sugar, stirring until smooth.
- Stir in the melted white chocolate, vanilla, and milk until desired consistency is reached.
- To assemble, level the cakes if necessary.
- Place the first layer on a cake board. Spread a thin layer of frosting, then a layer of raspberry filling. Repeat with the next layer.
- Frost the outside and top of the cake. Chill slightly to set.
- Decorate with fresh raspberries, white chocolate curls, or piped swirls of frosting.
Healthy Twists on a Classic
You can lighten this cake by using less sugar or swapping some butter for applesauce. Using almond flour may also add a nutty flavor while making it gluten-free. Experimenting with different berries can give you a unique twist.
Serving Suggestions From My Table
Serve slices of this dreamy cake with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of fresh mint leaves or a few extra berries on the plate will make it look even more inviting.
Getting It Just Right
Make sure all your ingredients are at room temperature before you start. This helps the cake to rise better and gives it a lovely texture. Also, don’t overmix the batter; mix until just combined for the best results.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The cake will stay moist, and the flavors will continue to develop. You can also freeze individual slices wrapped in plastic wrap for a perfect portion later on.
Enjoy Every Moment
Take your time while making this cake and enjoy the process. Baking is as much about creating memories as it is about the final dish. Share it with loved ones and relish every bite together.
A Few Common Questions
What makes the White Chocolate Raspberry Dream Cake so special?
The combination of rich white chocolate and fresh raspberries creates a perfect balance of sweet and tart. This makes the cake not only delicious but also visually appealing with its inviting colors.
Can I make this cake ahead of time?
Yes, you can bake the cakes a day in advance. Just wrap them tightly in plastic wrap after they cool to keep them fresh. Frost them on the day you plan to serve.
What can I substitute for white chocolate in the recipe?
If you’re not a fan of white chocolate, you can use dark or milk chocolate instead. Keep in mind that this will change the overall flavor of the cake.
Print
White Chocolate Raspberry Dream Cake
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful cake that combines the creaminess of white chocolate with the tartness of raspberries, perfect for special occasions.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup white chocolate chips, melted
- 1 cup whole milk
- 2 cups fresh or frozen raspberries
- 1/4 cup sugar (for filling)
- 1 tbsp lemon juice
- 2 tbsp cornstarch mixed with 2 tbsp water (for filling)
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1/2 cup white chocolate, melted and cooled (for frosting)
- 3 tbsp milk (for frosting)
- 1 tsp vanilla extract (for frosting)
- Fresh raspberries (for decoration)
- White chocolate curls or shavings (for decoration)
- Mint leaves (for decoration)
Instructions
- Preheat the oven to 350°F and grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the vanilla and melted white chocolate.
- Add the flour mixture alternately with the milk, beginning and ending with the flour, mixing until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan and cook over medium heat until berries break down.
- Add the cornstarch slurry and stir until thickened; let cool completely.
- For the frosting, beat the butter until creamy, then gradually add powdered sugar, stirring until smooth.
- Stir in melted white chocolate, vanilla, and milk until desired consistency is reached.
- To assemble, level the cakes if necessary and place the first layer on a cake board.
- Spread a thin layer of frosting, then a layer of raspberry filling, repeating with the next layer.
- Frost the outside and top of the cake, then chill slightly to set.
- Decorate with fresh raspberries, white chocolate curls, or piped swirls of frosting.
Notes
Make sure all ingredients are at room temperature before starting for the best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cake, dessert, raspberry, white chocolate, baking