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White Chocolate Raspberry Dream Cake on a rustic table

𝗪𝗵𝗶𝘁𝗲 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗥𝗮𝘀𝗽𝗯𝗲𝗿𝗿𝘆 𝗗𝗿𝗲𝗮𝗺 𝗖𝗮𝗸𝗲

Meryem
A luscious combination of creamy white chocolate and tangy raspberries, this dreamy cake is perfect for celebrations, romantic dinners, or simply indulging in a decadent dessert. Its moist layers, rich frosting, and vibrant filling make it a true showstopper.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast
Calories 530 kcal

Ingredients
  

For the Cake

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 1 cup white chocolate chips melted and slightly cooled

For the Raspberry Filling

  • 1 ½ cups fresh raspberries
  • ¼ cup granulated sugar
  • 2 tbsp cornstarch
  • 2 tbsp water

For the White Chocolate Frosting

  • 1 ½ cups unsalted butter softened
  • 4 cups powdered sugar
  • 1 cup white chocolate melted and slightly cooled
  • 2-3 tbsp heavy cream
  • 1 tsp vanilla extract

Optional Garnishes

  • Fresh raspberries
  • White chocolate shavings

Instructions
 

Step 1: Prepare the Cake

  • Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
  • In a bowl, whisk together flour, baking powder, and salt.
  • In a separate large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients.
  • Fold in the melted white chocolate until just combined. Divide the batter evenly among the prepared pans.

Step 2: Bake the Cake

  • Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Make the Raspberry Filling

  • In a saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thickened.
  • Allow the filling to cool completely before assembling the cake.

Step 4: Prepare the Frosting

  • Beat butter until creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
  • Mix in the melted white chocolate, vanilla extract, and heavy cream. Beat until smooth and fluffy.

Step 5: Assemble the Cake

  • Place one cake layer on a serving plate. Spread a layer of frosting, followed by a thin layer of raspberry filling.
  • Repeat with the second layer. Top with the final cake layer and frost the top and sides of the cake.
  • Garnish with fresh raspberries and white chocolate shavings as desired.