Print

White Chocolate Raspberry Dream Cake Recipe Revealed Recipe

White Chocolate Raspberry Dream Cake Recipe Revealed Recipe
Print Recipe

★★★★★

4.8 from 8 reviews

This White Chocolate Raspberry Dream Cake is a luscious dessert featuring moist cake layers complemented by a creamy white chocolate and raspberry filling. Bursting with vibrant raspberry flavor and smooth white chocolate, it offers a perfect balance of sweetness and tartness that will delight any dessert lover.

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 Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  2. Cream Butter and Sugar: In a large mixing bowl, using a mixer, cream the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  4. Combine Wet and Dry Ingredients: Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour. Mix until just combined. Gently fold in the sour cream or Greek yogurt until fully integrated.
  5. Bake the Cake Layers: Preheat the 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 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans on wire racks.
  6. Prepare the White Chocolate Ganache: Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the white chocolate and let sit for 2-3 minutes, then stir until smooth and glossy. Let the ganache cool to room temperature, stirring occasionally.
  7. Make Raspberry Filling: In a small bowl, mash the fresh raspberries lightly and mix with raspberry jam or preserves. Set aside.
  8. Assemble the Cake: Level the cooled cake layers if needed. Place one layer on a serving plate and spread half of the raspberry filling evenly over it. Pour and spread half of the white chocolate ganache over the raspberry layer. Add the second cake layer on top and repeat with the remaining raspberry filling and ganache.
  9. Chill and Serve: Refrigerate the cake for at least 2 hours to allow the ganache to set and flavors to meld. Serve chilled or at room temperature.

Notes

  • Use fresh raspberries if available for the best flavor, but frozen and thawed raspberries work well too.
  • Allow the cake layers to cool completely before assembling to prevent the ganache from melting.
  • You can substitute sour cream with Greek yogurt for a tangier taste and lighter texture.
  • White chocolate ganache can be gently reheated if it becomes too firm before assembling.
  • Store the cake in the refrigerator and consume within 3-4 days for optimal freshness.

Nutrition

Keywords: White Chocolate Raspberry Cake, Raspberry Cake, White Chocolate Cake, Dessert, Berry Cake, Creamy Cake

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