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.
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.