why make this recipe

White Chocolate Raspberry Dream Cake is a delightful dessert that brings together the sweet, creamy flavor of white chocolate and the tartness of fresh raspberries. It’s visually stunning and tastes incredible, making it perfect for celebrations, birthdays, or simply enjoying a sweet treat at home. This cake is not just a feast for the taste buds, but also a feast for the eyes with its beautiful layers and fresh raspberries on top. It’s a cake that impresses your guests and satisfies your sweet cravings!

how to make White Chocolate Raspberry Dream Cake

Ingredients :

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter
• 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
• 2 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Directions :

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
4. In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
5. Add the eggs, one at a time, beating well after each addition.
6. Mix in the vanilla extract until fully incorporated.
7. In a separate bowl, combine the whole milk and sour cream, stirring until smooth.
8. Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream mixture, beginning and ending with the dry ingredients.
9. Beat the batter on low speed until just combined, being careful not to overmix.
10. Fold in the melted white chocolate gently with a spatula until fully incorporated.
11. Divide the batter evenly between the prepared cake pans.
12. Smooth the tops of the batter with a spatula.
13. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
14. Remove the cakes from the oven and let them cool in the pans for 10 minutes.
15. Turn the cakes out onto a wire rack to cool completely.
16. While the cakes cool, prepare the raspberry filling by mashing the fresh raspberries in a bowl until they are broken down into small pieces.
17. Stir in the raspberry jam until fully combined, then set aside.
18. To make the whipped cream, beat the heavy whipping cream, powdered sugar, and vanilla extract in a large bowl with an electric mixer on high speed until stiff peaks form.
19. Once the cakes are completely cool, place one cake layer on a serving platter.
20. Spread a layer of the raspberry filling evenly over the top of the first cake layer.
21. Top with a generous layer of whipped cream, spreading it evenly over the raspberry filling.
22. Place the second cake layer on top, pressing gently to secure.
23. Spread the remaining whipped cream over the top and sides of the cake.
24. Garnish the top with fresh raspberries, arranging them in a decorative pattern.
25. Chill the cake in the refrigerator for at least 1 hour before serving to allow the layers to set.
26. Serve and enjoy your White Chocolate Raspberry Dream Cake.

how to serve White Chocolate Raspberry Dream Cake

White Chocolate Raspberry Dream Cake is best served chilled. Slice the cake into generous pieces and serve with additional fresh raspberries on the side or a drizzle of raspberry sauce for extra flavor. You can also pair it with a scoop of vanilla ice cream or a dollop of extra whipped cream for an indulgent treat.

how to store White Chocolate Raspberry Dream Cake

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you want to keep it longer, you can freeze the cake for up to 2 months. Make sure to wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.

tips to make White Chocolate Raspberry Dream Cake

• Ensure all ingredients are at room temperature before starting to get a better batter mix.
• Do not overmix the batter to keep the cake light and fluffy.
• For a richer flavor, you can use high-quality white chocolate.
• Make sure the cakes are completely cool before adding the filling and frosting to prevent melting.

variation (if any)

You can experiment with other flavors by adding different berries like strawberries, blueberries, or blackberries as a filling. Mixing some lemon zest into the frosting can also add a fresh twist to the cake’s flavor.

FAQs

1. Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries, but make sure to thaw and drain them before using to prevent extra moisture in your filling.

2. Is there a gluten-free version of this cake?
Yes, you can substitute regular flour with a gluten-free all-purpose flour blend to make this cake gluten-free.

3. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day ahead and store them in the refrigerator. Assemble the cake just before serving for the best freshness.

White Chocolate Raspberry Dream Cake

A delightful dessert combining the creamy flavor of white chocolate with tart fresh raspberries, perfect for celebrations or an indulgent treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Cake, Dessert

Cuisine American

Servings 12 servings

Calories 450 kcal

Ingredients

  

For the 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 at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1 cup whole milk at room temperature
• 1/2 cup sour cream at room temperature
• 6 ounces white chocolate, melted use high-quality for better flavor

For the filling

• 1 1/2 cups fresh raspberries
• 1/2 cup raspberry jam

For the whipped cream

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

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C).
• Grease and flour two 9-inch round cake pans.

Mixing the Batter

• In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
• In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Mix in the vanilla extract until fully incorporated.
• In a separate bowl, combine the whole milk and sour cream, stirring until smooth.
• Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream mixture, beginning and ending with the dry ingredients.
• Beat the batter on low speed until just combined, being careful not to overmix.
• Fold in the melted white chocolate gently with a spatula until fully incorporated.

Baking and Cooling

• Divide the batter evenly between the prepared cake pans.
• Smooth the tops of the batter with a spatula.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Remove the cakes from the oven and let them cool in the pans for 10 minutes.
• Turn the cakes out onto a wire rack to cool completely.

Filling and Assembling

• While the cakes cool, prepare the raspberry filling by mashing the fresh raspberries in a bowl until they are broken down into small pieces.
• Stir in the raspberry jam until fully combined, then set aside.
• To make the whipped cream, beat the heavy whipping cream, powdered sugar, and vanilla extract in a large bowl with an electric mixer on high speed until stiff peaks form.
• Once the cakes are completely cool, place one cake layer on a serving platter.
• Spread a layer of the raspberry filling evenly over the top of the first cake layer.
• Top with a generous layer of whipped cream, spreading it evenly over the raspberry filling.
• Place the second cake layer on top, pressing gently to secure.
• Spread the remaining whipped cream over the top and sides of the cake.
• Garnish the top with fresh raspberries, arranging them in a decorative pattern.
• Chill the cake in the refrigerator for at least 1 hour before serving to allow the layers to set.

Serving

• Slice the cake into generous pieces and serve with additional fresh raspberries on the side or a drizzle of raspberry sauce for extra flavor.
• You can pair it with a scoop of vanilla ice cream or a dollop of extra whipped cream for an indulgent treat.

Notes

Ensure all ingredients are at room temperature before starting. Avoid overmixing to keep the cake light and fluffy. For variations, consider different berries or adding lemon zest to the frosting.

Keyword BIRTHDAY CAKE, DESSERT, Dream Cake, Raspberry Cake, White Chocolate Cake

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