Print

White Chocolate Raspberry Dream Cake Recipe

Print Recipe

★★★★★

4.9 from 150 reviews

This White Chocolate Raspberry Dream Cake is a luscious and creamy dessert featuring moist white chocolate studded layers and fresh raspberries, all enveloped in a light whipped cream frosting. Perfect for any special occasion, this cake blends the sweetness of white chocolate with the tartness of raspberries for a delightful treat.

Ingredients

Scale

Cake

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries

Whipped Cream Frosting

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Additional raspberries and white chocolate shavings for garnish (optional)

Instructions

  1. Prepare oven and pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps to incorporate air for a tender cake.
  3. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in the vanilla extract for flavor.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
  5. Alternate mixing dry and wet ingredients: Gradually add the dry mixture to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can lead to a dense cake.
  6. Fold in chocolate chips and raspberries: Gently fold in the white chocolate chips and fresh raspberries, dispersing them evenly without breaking the berries.
  7. Divide batter and bake: Divide the batter evenly between the prepared cake pans, smoothing the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely, ensuring the cakes are fully set before frosting.
  9. Prepare whipped cream: While the cakes cool, beat the heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form, creating a smooth and fluffy frosting.
  10. Assemble the cake: Place one cake layer on a serving plate, spread a layer of whipped cream evenly on top, then position the second cake layer over it.
  11. Frost and garnish: Use the remaining whipped cream to frost the top and sides of the cake. Garnish with additional fresh raspberries and white chocolate shavings if desired for a decorative finish.

Notes

  • For richer flavor, add a tablespoon of raspberry puree between the cake layers.
  • Substitute raspberries with strawberries or blueberries for a different fruity twist.
  • Ensure the whipped cream is well chilled before beating for best results.
  • This cake is best served fresh but can be refrigerated for up to 2 days.

Keywords: White Chocolate Cake, Raspberry Cake, Whipped Cream Frosting, Dessert, Baked Cake, Summer Dessert

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