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White Chocolate Raspberry Dream Cake

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A delicious harmony of white chocolate and raspberries in a light and fluffy cake, perfect for celebrations or afternoon tea.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh raspberries (or frozen, thawed)
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 8 oz white chocolate, melted and cooled slightly
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons milk (or as needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, beat together the softened butter and granulated sugar until light and fluffy.
  3. Add in the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. Whisk together the flour, baking powder, and salt in another bowl.
  5. Gradually add the dry mixture to the wet ingredients, alternating with the milk.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
  7. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  8. Remove cakes from pans and transfer to wire racks to cool completely.
  9. Combine raspberries, 1/2 cup sugar, and lemon juice in a saucepan. Heat over medium until raspberries break down, about 5-10 minutes.
  10. Beat together softened butter and melted white chocolate until smooth.
  11. Add powdered sugar gradually, mixing well, adjusting consistency with milk if needed.
  12. Assemble the cake by layering one cake with raspberry filling and frosting, followed by the second layer and remaining frosting.
  13. Garnish with fresh raspberries and white chocolate shavings.

Notes

Make sure all ingredients are at room temperature for best results. Feel free to experiment with different fruits for the filling.

Nutrition

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