White Chocolate Raspberry Dream Cake Recipe
This White Chocolate Raspberry Dream Cake is a luscious dessert featuring moist cake layers, creamy white chocolate ganache, and a tart raspberry filling. Perfect for celebrations or a sweet indulgence, this cake is a delightful balance of flavors and textures.
- 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
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- ½ cup sour cream
- 6 oz white chocolate, melted
- 1 cup fresh raspberries
For the White Chocolate Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 6 oz white chocolate, melted
- 2-3 tbsp heavy cream
- 1 tsp vanilla extract
For the Raspberry Filling:
- 1 ½ cups fresh raspberries
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- Prepare the Cake: Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Mix in the melted white chocolate, then alternately add the dry ingredients and milk/sour cream, mixing until combined.
- Divide the batter evenly into the pans and bake for 25-30 minutes. Let cakes cool completely.
- Make the Raspberry Filling: In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened. Let cool.
- Prepare the Frosting: Beat butter until smooth, then mix in powdered sugar. Add melted white chocolate, vanilla, and heavy cream until fluffy.
- Assemble the Cake: Spread raspberry filling between cake layers. Frost the cake with white chocolate frosting. Garnish with fresh raspberries and white chocolate shavings.
Notes
- For a smoother frosting, sift powdered sugar before mixing.
- Store cake in the refrigerator for up to 3 days.
- Substitute frozen raspberries if fresh ones are unavailable.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 42 g
- Sodium: 180 mg