Print

White Chocolate Raspberry Dream Cake Recipe

White Chocolate Raspberry Dream Cake Recipe
Print Recipe

The White Chocolate Raspberry Dream Cake is a luscious dessert featuring moist cake layers infused with melted white chocolate and fresh raspberries, layered and frosted with a creamy white chocolate frosting. This cake perfectly balances sweet, creamy white chocolate with the bright tartness of raspberries, making it ideal for celebrations or any special occasion.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Salt

Wet Ingredients

  • 1 cup Unsalted Butter, softened
  • 1 3/4 cups Granulated Sugar
  • 4 Large Eggs
  • 2 tsp Vanilla Extract
  • 1 cup Buttermilk
  • 6 oz White Chocolate, melted and slightly cooled

Fruit

  • 1 1/2 cups Fresh Raspberries

Frosting

  • 1 cup Heavy Cream
  • 3 cups Powdered Sugar
  • 6 oz White Chocolate, melted and cooled

Instructions

  1. Prepare Your Ingredients: Gather all ingredients and preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans for easy removal after baking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
  3. Cream Butter and Sugar: Using a stand mixer or electric hand mixer, beat the softened unsalted butter with granulated sugar until pale, light, and fluffy, aerating the mixture for a tender crumb.
  4. Incorporate Eggs and Vanilla: Add eggs one at a time, mixing well after each addition to build structure, then stir in vanilla extract for flavor depth.
  5. Add White Chocolate and Buttermilk: Slowly blend melted white chocolate and buttermilk into the butter mixture, mixing gently to combine.
  6. Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and buttermilk mixture to the creamed butter base, mixing carefully to keep the batter light and airy.
  7. Fold in Fresh Raspberries: Gently fold fresh raspberries into the batter to distribute their tartness evenly without crushing them.
  8. Bake the Cake Layers: Divide batter evenly between prepared pans and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let cakes cool completely before frosting.
  9. Prepare White Chocolate Frosting: Whip heavy cream and powdered sugar together until soft peaks form. Fold in melted white chocolate gently to create a silky, rich frosting.
  10. Assemble and Decorate: Place one cake layer on serving plate, spread frosting evenly, optionally add fresh raspberries. Top with second layer, coat entire cake with frosting, and decorate with raspberries or white chocolate shavings.

Notes

  • Use room temperature ingredients for better mixing and even baking.
  • Fold raspberries gently to avoid breaking and discoloring the batter.
  • Melt white chocolate slowly over low heat or double boiler to prevent burning.
  • Mix batter only until ingredients are combined to maintain light texture.
  • Cool cake layers completely before frosting to avoid melting the frosting.
  • For gluten-free, substitute flour with almond flour or gluten-free flour blend.

Nutrition

Keywords: white chocolate cake, raspberry cake, creamy frosting, dessert, birthday cake, celebration cake, gluten-free option

Find it online: https://emillycooks.com/white-chocolate-raspberry-dream-cake-recipe/