Why You’ll Love This Recipe

This cake brings together the best of both worlds: indulgent white chocolate and fresh, vibrant raspberries. The layers of fluffy cake paired with the luscious white chocolate cream make every bite feel like a special occasion. It’s an easy yet elegant dessert that not only tastes amazing but looks stunning on any table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ½ cups all-purpose flour
2 cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
4 large eggs
1 tablespoon vanilla extract
1 cup heavy cream
8 oz high-quality white chocolate, chopped
2 cups fresh raspberries

Directions

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add butter, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until the mixture is smooth and creamy.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
While the cakes cool, melt the white chocolate using a double boiler or microwave. Let it cool slightly.
Whip the heavy cream until soft peaks form, then gently fold in the melted white chocolate until smooth.
Once the cakes are cool, layer them with fresh raspberries, and optionally, mash some raspberries for extra flavor between the layers.
Frost the outside of the cake with the white chocolate cream and decorate the top with the remaining fresh raspberries.

Servings and Timing

Servings: 12
Preparation time: 20 minutes
Baking time: 25-30 minutes
Total time: 1 hour

Variations

Cream Cheese Addition: Replace some of the white chocolate with cream cheese for a tangy flavor.
Flavored Layers: Add lemon zest or vanilla bean paste to the batter for an extra flavor dimension.
Tart Boost: Add a raspberry puree drizzle over the cake for extra raspberry flavor.

Storage/Reheating

Storage: Store leftovers in the fridge for up to 3 days. Let the cake come to room temperature before serving for the best flavor and texture.
Freezing: You can freeze the cake layers wrapped in plastic for up to 2 months. Thaw overnight in the fridge before assembling.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries. Just be sure to thaw and drain them to prevent excess moisture from affecting the cake.

Can I make the cake in advance?

Yes, you can make the cake layers ahead of time and freeze them. Frost the cake once the layers have completely cooled.

What can I use instead of heavy cream for the frosting?

You can substitute heavy cream with a lighter whipped topping, though the texture may differ.

Can I add a layer of raspberry jam?

Yes, adding a layer of raspberry jam between the layers would enhance the flavor even more.

How do I ensure my cake layers are even?

To ensure even layers, divide the batter evenly between the pans or use a kitchen scale to measure out the batter for each pan.

Conclusion

This White Chocolate Raspberry Dream Cake is a delectable treat that’s as beautiful as it is delicious. The smooth, creamy white chocolate pairs perfectly with the tart raspberries, making this cake a memorable dessert for any occasion. Whether for a birthday, holiday, or special celebration, this cake is sure to be the highlight of your dessert table!