White Chocolate Raspberry Dream Cake: A Heavenly Dessert
Indulge in the delightful experience of our White Chocolate Raspberry Dream Cake, a dessert that perfectly balances sweet and tangy flavors. This fluffy cake is layered with luscious raspberry filling and topped with creamy white chocolate frosting, making it an ideal treat for any occasion—from birthdays to casual family dinners. Not only is this cake visually stunning, but it’s also surprisingly easy to make, ensuring that even novice bakers can impress their loved ones. With a beautiful presentation and a flavor profile that’ll have everyone asking for seconds, this cake is sure to be the highlight of your dessert table.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 12 slices 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
- ½ cup white chocolate, melted and cooled
- 2–3 tbsp milk
- Fresh raspberries
- White chocolate curls or shavings
- Mint leaves
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and flouring them.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a larger bowl, cream softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition along with vanilla extract and melted white chocolate.
- Gradually add dry ingredients alternating with milk until just combined.
- Divide the batter among the prepared pans and bake for 25–30 minutes or until golden brown.
- For the raspberry filling, heat raspberries, sugar, and lemon juice in a saucepan; stir in cornstarch slurry until thickened.
- To make frosting, beat softened butter until creamy; gradually add powdered sugar followed by melted white chocolate and milk to achieve desired consistency.
- Assemble the cake by layering frosting and raspberry filling between cake layers; frost the outside of the cake once assembled.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 370
- Sugar: 43g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg