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White Chocolate Raspberry Dream Cake

A heavenly dessert combining rich white chocolate with tart raspberries, perfect for celebrations or comforting treats.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Afternoon Tea, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour This forms the beautiful base of your cake.
  • 1.5 tsp baking powder Ensures the cake rises perfectly.
  • 0.5 tsp salt Enhances flavors.
  • 1 cup unsalted butter, softened Adds richness and moisture.
  • 1 cup granulated sugar Sweetens the cake.
  • 4 large eggs Provides structure.
  • 2 tsp vanilla extract Adds warm aroma.
  • 1 cup whole milk Ensures a moist cake.
  • 1.5 cups white chocolate chips, melted Brings dreamy flavor.
Filling Ingredients
  • 2 cups fresh raspberries Juicy and full of flavor.
  • 0.25 cup granulated sugar Enhances sweetness of filling.
  • 1 tbsp lemon juice Balances flavors.
Frosting Ingredients
  • 1 cup unsalted butter Creamy base for frosting.
  • 3 cups powdered sugar Adds sweetness.
  • 0.5 cup white chocolate chips, melted Extra white chocolate indulgence.
  • 2 tbsp heavy cream Creates spreadable consistency.
  • 1 tsp vanilla extract Elevates frosting flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. Cream together the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Gradually add the flour mixture, alternating with milk, mixing until just combined.
  6. Fold in melted white chocolate chips.
  7. Divide batter evenly between prepared cake pans and smooth the tops.
Baking and Cooling
  1. Bake for 25-30 minutes until a toothpick comes out clean. Let cool completely in the pans.
Making Filling
  1. Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally for about 10 minutes until thickened.
  2. Remove from heat and let cool.
Making Frosting
  1. Beat softened butter with powdered sugar until smooth. Add melted white chocolate, heavy cream, and vanilla extract until fluffy.
Assembling the Cake
  1. Place one cooled cake layer on a serving platter and spread raspberry filling over it.
  2. Carefully place the second cake layer on top.
  3. Frost the entire cake with white chocolate frosting and garnish as desired.

Notes

Use room temperature ingredients for a smoother batter. Cool cakes completely before frosting to prevent melting.