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White Chocolate Raspberry Dream Cake Recipe

White Chocolate Raspberry Dream Cake Recipe
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★★★★★

5 from 23 reviews

This White Chocolate Raspberry Dream Cake is a luscious dessert featuring moist layers of vanilla cake enriched with melted white chocolate, fresh raspberries, and creamy raspberry jam filling. Topped with a fluffy whipped cream frosting lightly sweetened with powdered sugar and vanilla, this cake offers a perfect balance of rich sweetness and fruity tartness, making it an elegant treat for special occasions or anytime indulgence.

Ingredients

Scale

Cake

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 6 ounces white chocolate, melted
  • 1 1/2 cups fresh raspberries
  • 1/2 cup raspberry jam

Frosting

  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar: In a large bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
  4. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
  5. Combine wet and dry ingredients: Alternately add the dry flour mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition just until combined.
  6. Add sour cream and melted white chocolate: Fold in the sour cream and melted white chocolate until the batter is smooth and uniform in color.
  7. Fold in raspberries: Carefully fold in the fresh raspberries to distribute evenly without breaking them up too much.
  8. Bake the cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
  10. Prepare the whipped cream frosting: In a chilled bowl, whip the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
  11. Assemble the cake: Place one cake layer on a serving plate. Spread the raspberry jam evenly over the top. Add a layer of whipped cream, then place the second cake layer on top. Frost the entire cake with the remaining whipped cream.
  12. Decorate and chill: Optionally, garnish with extra fresh raspberries on top. Chill the cake in the refrigerator for at least 1 hour before serving to let the flavors meld and the frosting firm up.

Notes

  • Use room temperature ingredients for better batter consistency.
  • Handle fresh raspberries gently to avoid breaking them and creating streaks in the batter.
  • You can substitute raspberry jam with fresh raspberry puree for a fresher flavor.
  • Whipped cream frosting should be kept refrigerated and is best eaten within 2 days.
  • This cake is best served chilled but can be brought to room temperature before serving for softer texture.

Nutrition

Keywords: white chocolate cake, raspberry cake, whipped cream frosting, summer dessert, berry cake, creamy white chocolate, fresh raspberry cake

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