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White Chocolate Raspberry Dream Cake
Emily

White Chocolate Raspberry Dream Cake

A light and dreamy layer cake that combines the sweetness of white chocolate with the tart freshness of raspberries. Frosted with a luscious whipped white chocolate cream, it’s a perfect showstopper for celebrations.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 tsp baking powder
  • 3/4 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup milk
  • 6 oz white chocolate, melted
  • 1 cup fresh raspberries
  • 1 cup heavy cream (for frosting)
  • 1/2 cup powdered sugar (for frosting)
  • 2 oz white chocolate, melted (for frosting)

Equipment

  • Two 8-inch round cake pans
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Mix in milk and melted white chocolate.
  5. Whisk flour and baking powder together, then gradually add to wet ingredients.
  6. Fold in fresh raspberries gently.
  7. Divide batter into two 8-inch pans and bake for 25-30 minutes until a toothpick comes out clean.
  8. Whip heavy cream with powdered sugar until soft peaks form.
  9. Fold in melted white chocolate gently to the whipped cream.
  10. Frost cooled cakes and layer them to assemble.

Notes

For best results, use fresh raspberries, but frozen raspberries (thawed and drained) also work. Chill the mixing bowl and beaters before whipping cream for a more stable frosting. Store covered in the fridge for up to 3 days.