White Chocolate Raspberry Dream Cake Recipe
A luscious White Chocolate Raspberry Dream Cake featuring moist white chocolate-infused layers filled with a tangy raspberry compote and enveloped in a creamy white chocolate buttercream frosting. Perfect for special occasions or a decadent dessert treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which creates a tender cake texture.
- Add Eggs and Flavorings: Add eggs one at a time to the creamed mixture, beating well after each addition to ensure they incorporate smoothly. Then stir in the vanilla extract and melted white chocolate for flavor and richness.
- Combine Wet and Dry Mixtures: Alternately add the flour mixture and whole milk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
- Divide and Bake: Evenly divide the batter among the prepared pans. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them to wire racks to cool completely for easy frosting.
- 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. Add the cornstarch slurry and stir until the filling thickens. Remove from heat and let cool completely.
- Make Frosting: Beat the softened butter until creamy. Gradually add powdered sugar while continuing to beat. Stir in melted white chocolate, vanilla extract, and milk until the frosting reaches a smooth and spreadable consistency.
- Assemble Cake: Level the cake layers if needed for even stacking. Place the first layer on a cake board or serving plate. Spread a thin layer of frosting, followed by a generous layer of raspberry filling. Repeat with the second cake layer.
- Final Frosting and Decoration: Cover the entire cake with the remaining frosting, smoothing the sides and top. Chill the cake briefly to set the frosting. Garnish with fresh raspberries, white chocolate curls, or mint leaves as desired for a beautiful finish.
Notes
- Ensure the cake layers are completely cool before frosting to prevent the frosting from melting.
- Use fresh raspberries if possible, but frozen can be used—just thaw and drain excess liquid before cooking.
- For white chocolate curls, chill a white chocolate bar and use a vegetable peeler to create curls.
- Adjust frosting milk quantity gradually to achieve desired consistency; less milk for stiffer frosting, more for softer.
- Store the cake refrigerated due to the fresh raspberry filling and buttercream frosting, bring to room temperature before serving.
Keywords: White chocolate cake, raspberry filling, white chocolate frosting, layered cake, dessert, raspberry cake
