Name: White Chocolate Raspberry Dream Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Jump to Recipe

Introduction

This White Chocolate Raspberry Dream Cake is a delightful blend of sweet white chocolate and tangy fresh raspberries, wrapped in a moist, fluffy cake. Topped with light whipped cream, it’s perfect for celebrations or a special treat.

A cut slice of a four-layer red velvet cake sits on a white plate with intricate designs, set on a white marbled surface. Each cake layer is deep red, moist with a slightly crumbly texture. Between the layers, there is a thick, smooth white cream filling. The outside of the cake is covered with evenly spread white frosting, decorated with piped swirls on top. Fresh, bright red raspberries are placed on top of the frosting swirls, adding a fresh and vibrant touch. A fork lies beside the cake on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ 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
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract (for whipped cream)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
Step 5: Gently fold in the white chocolate chips and fresh raspberries.
Step 6: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 8: While the cakes are cooling, prepare the whipped cream by beating the heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.
Step 9: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream on top, then place the second layer on top.
Step 10: Frost the top and sides of the cake with the remaining whipped cream. Garnish with additional raspberries and white chocolate shavings if desired.

Tips & Variations

Use chilled raspberries to prevent them from bleeding into the batter.
For a richer flavor, substitute half the milk with buttermilk.
Try adding a splash of raspberry liqueur to the whipped cream for an adult twist.
White chocolate shavings on top add a lovely texture and appearance.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the whipped cream fresh. Before serving, let it sit at room temperature for 15-20 minutes for best flavor. Avoid freezing as the whipped cream may separate.

How to Serve

This image shows a tall, round red velvet cake cut to reveal four layers of deep red cake separated by three thick layers of smooth white cream cheese frosting. The outside of the cake is evenly coated in the same white frosting, decorated with swirls of piped cream on top, each topped with a fresh bright red raspberry. The cake sits on a white plate with a detailed pattern, resting on a white marbled surface. A silver fork is placed on the plate near the cake slice, adding to the inviting presentation. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Fresh raspberries are best for texture and appearance, but you can use frozen raspberries if needed. Thaw and drain them well before folding into the batter to avoid excess moisture.

How do I keep the whipped cream stable on the cake?

Use cold heavy cream and beat until soft peaks form without overwhipping. Adding a small amount of powdered sugar helps stabilize the cream, and you can also refrigerate the cake to help maintain its structure.