White Chocolate Raspberry Dream Cake : A Heavenly Dessert Recipe
Impress your guests with this heavenly White Chocolate Raspberry Dream Cake. A delightful combination of white chocolate cake layers filled with fresh raspberry compote and topped with a luscious white chocolate frosting.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes + cooling/assembly
- Yield: 1 8-inch cake (12 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 the oven to 350°F. Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- 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 and melted white chocolate.
- Add the flour mixture alternately with the milk, beginning and ending with the flour. Mix until just combined.
- 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.
- For the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until berries break down. Add cornstarch slurry and stir until thickened. Let cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar. Stir in melted white chocolate, vanilla, and milk until desired consistency is reached.
- To assemble, level the cakes if necessary. Place the first layer on a cake board. Spread a thin layer of frosting, then a layer of raspberry filling. Repeat with the next layer.
- Frost the outside and top of the cake. Chill slightly to set. Decorate with fresh raspberries, white chocolate curls, or piped swirls of frosting.
Notes
- Use room temperature ingredients for a smooth batter
- Don’t overmix the batter—stop once ingredients are just combined
- Melt the white chocolate gently and allow it to cool slightly before mixing into the batter or frosting
- Cool the raspberry filling completely before spreading, or it may melt your frosting
- Chill the cake for 30 minutes before slicing for the cleanest cuts
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 510 kcal
- Sugar: 45 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 105 mg
