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White Chocolate Raspberry Dream Cake Recipe Revealed Recipe

White Chocolate Raspberry Dream Cake Recipe Revealed Recipe
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★★★★★

5.2 from 22 reviews

This White Chocolate Raspberry Dream Cake is a luscious, multi-layered dessert combining moist vanilla cake layers with a rich white chocolate raspberry filling. Perfect for special occasions or an indulgent treat, this cake balances sweet white chocolate and tart raspberries for a dreamy flavor experience.

Ingredients

Scale

For the Cake Layers:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • ½ cup sour cream or Greek yogurt

For the White Chocolate Raspberry Filling:

  • 1 ½ cups fresh raspberries (or frozen, thawed and drained)
  • ½ cup raspberry jam or preserves
  • 8 oz white chocolate, chopped
  • 1 cup heavy cream

Instructions

  1. Prepare the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  2. Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and the whole milk to the butter mixture, beginning and ending with the dry ingredients. Blend in the sour cream or Greek yogurt until the batter is smooth and creamy.
  3. Bake the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  4. Make the White Chocolate Raspberry Filling: In a small saucepan, gently heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chopped white chocolate in a heatproof bowl. Let sit for 2-3 minutes, then stir until the chocolate is fully melted and smooth, creating a ganache. In a separate bowl, mix together the fresh raspberries with raspberry jam.
  5. Assemble the Cake: Place one cake layer on a serving plate. Spread half of the raspberry and jam mixture over the layer, then pour half of the white chocolate ganache over the raspberries. Add the second cake layer on top and repeat with the remaining raspberry jam mixture and white chocolate ganache. Chill the assembled cake in the refrigerator for at least an hour to set.

Notes

  • Use fresh raspberries for the best flavor, but frozen raspberries work well when properly thawed and drained.
  • Allow the cake layers to cool completely before assembling to prevent the filling from melting.
  • For a smoother ganache, ensure the heavy cream is hot enough to melt the white chocolate completely.
  • The cake can be stored covered in the refrigerator for up to 3 days.
  • Bring cake to room temperature before serving for the best texture and taste.

Nutrition

Keywords: White Chocolate Raspberry Cake, Raspberry Cake, White Chocolate Cake, Layer Cake, Dessert, Party Cake

Find it online: https://spatulaqueen.com/white-chocolate-raspberry-dream-cake-recipe-revealed-recipe-2/