Name: White Chocolate Raspberry Dream Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
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; 4 cups powdered sugar; ½ cup white chocolate, melted and cooled; 2–3 tbsp milk; 1 tsp vanilla extract; Fresh raspberries; White chocolate curls or shavings; Mint leaves

Jump to Recipe

Introduction

This White Chocolate Raspberry Dream Cake is a luscious treat combining moist white chocolate cake layers with a tangy raspberry filling. Topped with a creamy white chocolate buttercream, it’s perfect for special occasions or any time you want to impress with a beautiful, flavorful dessert.

A round cake with three main layers sits on a white plate with a gold rim, placed on a white marbled surface. The bottom layer is a thin dark brown crust, followed by a thick, smooth creamy white middle layer. On top of the middle layer is a thick layer of bright red raspberries closely packed together. White cream drips down from the top edge over the raspberries, and the top layer of the cake has swirls of white cream evenly spaced around the edge. More bright red raspberries are placed on top of the cream swirls, along with a small green mint leaf. A few raspberries are also scattered around the base of the cake on the plate. Photo taken with an iphone --ar 4:5 --v 7

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 (for raspberry filling)
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

Step 1: Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.
Step 2: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract and melted white chocolate.
Step 4: Add the flour mixture alternately with the milk, beginning and ending with flour. Mix until just combined.
Step 5: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 6: For the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries break down.
Step 7: Add the cornstarch mixture and stir until thickened. Let cool completely.
Step 8: For the frosting, beat butter until creamy. Gradually add powdered sugar. Stir in melted white chocolate, vanilla extract, and milk until the desired consistency is reached.
Step 9: To assemble, level the cakes if needed. Place the first layer on a cake board, spread a thin layer of frosting, then add a layer of raspberry filling. Repeat with remaining layers.
Step 10: Frost the outside and top of the cake. Chill slightly to set. Decorate with fresh raspberries, white chocolate curls, or piped frosting swirls as desired.

Tips & Variations

Use fresh raspberries if possible for brighter flavor, or thaw frozen raspberries fully before using in the filling.
For extra white chocolate flavor, fold additional white chocolate chips into the batter before baking.
If you prefer a less sweet cake, reduce the sugar in the frosting slightly.
To make white chocolate curls, gently heat white chocolate and spread thinly on parchment paper; refrigerate until firm, then shave with a knife or vegetable peeler.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature for about 30 minutes before serving to enjoy the best texture and flavor. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A round cake with three layers sits on a white plate on a white marbled surface. The bottom layer is a light cream color with small bits of raspberry mixed in. The middle layer is filled with bright red whole raspberries surrounded by white cream. The top layer is covered with thick white cream that drips over the edges. On top of the cake, there are swirls of white cream evenly spaced around the edge, each topped with a single fresh raspberry dusted lightly with powdered sugar. More powdered sugar is scattered around the base of the cake and on the white plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work well. Just thaw and drain excess liquid before cooking to avoid a watery filling.

How do I prevent the frosting from becoming too runny?

If your frosting is too soft, chill it briefly in the refrigerator or add more powdered sugar until it firms up to your liking.