Go Back
–+ servings
White Chocolate Raspberry Dream Cake

Delight in this White Chocolate Raspberry Dream Cake Recipe

This White Chocolate Raspberry Dream Cake combines creamy white chocolate and tart raspberries for a perfect dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can be replaced with a gluten-free flour blend (1:1 ratio)
  • 1 cup granulated sugar reducing by a quarter cup will lessen sweetness
  • 1/2 cup unsalted butter must be softened for proper creaming
  • 1 cup milk can use whole milk or alternatives based on preference
  • 3 large eggs ensure they are at room temperature for better mixing
  • 2 teaspoons baking powder critical for achieving ideal rise
  • 2 teaspoons vanilla extract use pure vanilla for best taste
  • 1/2 teaspoon salt do not omit, as it enhances flavors
  • 1 cup white chocolate chips can substitute with chopped white chocolate bars
  • 1 cup fresh raspberries can replace with strawberries or blueberries for variation
For the Frosting
  • 2 cups heavy whipping cream ensure cold for better whipping results
  • 1/2 cup powdered sugar adjust based on desired frosting sweetness

Equipment

  • Electric mixer
  • Mixing bowls
  • 9-inch round cake pans
  • Wire Rack

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed for about 3-5 minutes.
  3. Add the large eggs one at a time, mixing well after each addition, then pour in the pure vanilla extract and mix for another minute.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk.
  5. Gently fold in the white chocolate chips and fresh raspberries.
  6. Evenly divide the batter between the two prepared cake pans and bake for about 25-30 minutes until a toothpick inserted comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Frosting Application
  1. In a large bowl, beat together the heavy whipping cream, powdered sugar, and a splash of vanilla extract until soft peaks form.
  2. Once the cakes have completely cooled, place one layer on a serving plate and spread a layer of whipped cream on top.
  3. Place the second layer on top and frost the top and sides of the cake with the remaining whipped cream.
  4. Garnish with additional raspberries and white chocolate shavings.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ensure the cakes cool completely before frosting to prevent the whipped cream from melting.

Tried this recipe?

Let us know how it was!