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White Chocolate Raspberry Dream Cake

White Chocolate Raspberry Dream Cake That Delights Every Bite

The White Chocolate Raspberry Dream Cake is an unforgettable dessert experience combining luscious white chocolate and fresh raspberries.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitution: Use a gluten-free flour blend for a gluten-free cake.
  • 1.5 cups granulated sugar Can reduce by ¼ cup for a less sweet cake.
  • 0.5 cups unsalted butter (softened) Ensure it’s softened for easier creaming.
  • 1 cups milk
  • 3 large eggs Beat until pale for aeration.
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 1 cup white chocolate chips Alternative: Chop a white chocolate bar.
  • 1 cup fresh raspberries Substitution: Frozen raspberries must be thawed and drained.
For the Whipped Cream Frosting
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)

Equipment

  • Oven
  • mixing bowls
  • Hand mixer
  • measuring cups
  • Spatula
  • Cake pans
  • wire rack

Method
 

Step-by-Step Instructions
  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, combine the softened unsalted butter and granulated sugar and beat until light and fluffy.
  3. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
  6. Gently fold in the white chocolate chips and raspberries.
  7. Divide the batter between the prepared pans and bake for 25 to 30 minutes.
  8. Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
  9. In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract and beat until soft peaks form.
  10. Once the cakes are cool, frost the top of one layer with whipped cream, layer the second cake on top, and frost the top and sides.
  11. Garnish with fresh raspberries and white chocolate shavings, if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 170mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 600IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

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

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