Why Make This Recipe

White Chocolate Raspberry Dream Cake is a delightful dessert that combines sweet white chocolate and tart raspberries for a burst of flavor in every bite. It’s not just a treat for your taste buds; it also looks beautiful on any dessert table. This cake is perfect for birthday parties, anniversaries, or any special occasion. Making this cake will impress your family and friends with its stunning layers and delicious taste.

How to Make White Chocolate Raspberry Dream Cake

Ingredients

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
1½ cups fresh or frozen raspberries
½ cup sugar
2 tbsp lemon juice
2 tbsp cornstarch mixed with 2 tbsp water
1 cup unsalted butter, softened
4 cups powdered sugar
½ cup white chocolate, melted and cooled
2–3 tbsp milk
1 tsp vanilla extract
Fresh raspberries, for decoration
White chocolate curls or shavings, for decoration
Mint leaves, for decoration

Directions

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 the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and melted white chocolate.
Add the flour mixture to the large bowl alternately with the milk, starting and ending with the flour mix. Mix until just combined.
Divide the batter evenly between the prepared pans. 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.
For the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries break down. Add the cornstarch slurry and stir until thickened. Let the filling cool completely.
For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar. Stir in the melted white chocolate, vanilla extract, and milk until you reach the desired consistency.
To assemble the cake, level the cakes if needed. Place the first layer on a cake board. Spread a thin layer of frosting, followed by a layer of raspberry filling. Repeat this with the next layer.
Frost the outside and top of the cake. Chill slightly to set the frosting. Decorate with fresh raspberries, white chocolate curls, or piped swirls of frosting.

How to Serve White Chocolate Raspberry Dream Cake

Slice the cake and serve on dessert plates. You can add extra whipped cream or fresh berries on the side for a special touch. This cake is sure to be a favorite at any gathering.

How to Store White Chocolate Raspberry Dream Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, the cake can be wrapped in plastic wrap and placed in the fridge for up to a week. To freeze, wrap each layer tightly and place it in the freezer for up to three months.

Tips to Make White Chocolate Raspberry Dream Cake

Make sure your butter and eggs are at room temperature before starting; this helps to create a smooth batter.
If using frozen raspberries, do not thaw them before adding them to the filling; this will help prevent the filling from becoming too watery.
For easier cake assembly, you can chill the cake layers for about 30 minutes before stacking them.

Variations

You can swap the raspberries for strawberries or blueberries if you prefer. You could also add a layer of lemon curd for an extra burst of flavor.

FAQs

1. Can I use a different type of chocolate?
Yes, you can use milk chocolate instead of white chocolate if you prefer that flavor.

2. Can I make this cake in advance?
Absolutely! You can bake the cake layers a day ahead and store them wrapped in plastic wrap in the refrigerator.

3. Is it okay to use frozen raspberries?
Yes, frozen raspberries work well in this recipe. Just don’t thaw them before use, as that can make the filling watery.