White Chocolate Raspberry Dream Cake
The White Chocolate Raspberry Dream Cake is an elegant and indulgent dessert featuring layers of fluffy cake, creamy white chocolate frosting, and juicy fresh raspberries. Perfect for any celebration, this cake offers a beautiful balance of sweet and tart flavors that will impress your guests.
- Prep Time: 20min
- Cook Time: 30min
- Total Time: 1hour
- Yield: 12servings
- Category: Dessert,cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Make the Batter: Add butter, eggs, and vanilla to the dry ingredients. Beat on medium speed until smooth and creamy.
- Bake: Divide the batter evenly among the cake pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Frosting: 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.
- Assemble the Cake: Once the cakes are cool, layer them with fresh raspberries and mash some raspberries for extra flavor between the layers. Frost the outside of the cake with the white chocolate cream and top with remaining fresh raspberries
Notes
- Cream Cheese Twist: Swap out some of the white chocolate for cream cheese for a tangy flavor.
- Flavor Boost: Add lemon zest or vanilla bean paste to the batter for an extra burst of flavor.
- Raspberry Drizzle: For a tart boost, drizzle raspberry puree over the cake.
