White Chocolate Raspberry Dream Cake Recipe
This White Chocolate Raspberry Dream Cake is a luscious and elegant dessert featuring moist vanilla sponge layers studded with white chocolate chips and fresh raspberries. The cake is beautifully finished with a creamy homemade whipped cream frosting, making it perfect for special occasions or any time you crave a sophisticated sweet treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake:
- 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
Whipped Cream Frosting:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, which helps aerate the batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure even distribution. Then stir in the vanilla extract for flavor.
- Combine Dry Ingredients and Alternate Adding: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with milk. Mix gently until just combined to avoid overworking the batter.
- Fold in White Chocolate and Raspberries: Carefully fold white chocolate chips and fresh raspberries into the batter to keep the fruit intact.
- Bake the Cake Layers: Divide batter evenly between prepared pans and bake for 25-30 minutes. Check doneness with a toothpick; it should come out clean when inserted in the center.
- Cool the Cakes: Let cakes cool in the pans for 10 minutes before removing them to a wire rack to cool completely.
- Prepare Whipped Cream Frosting: While the cakes cool, beat the heavy cream, powdered sugar, and vanilla extract in a bowl until soft peaks form.
- Assemble the Cake: Place one cake layer on a serving plate, spread a layer of whipped cream over it, then top with the second layer.
- Frost and Garnish: Use the remaining whipped cream to frost the top and sides of the cake. Garnish with extra fresh raspberries and white chocolate shavings if desired for an elegant finish.
Notes
- Be gentle when folding in raspberries to avoid crushing them and turning the batter pink.
- Ensure the cakes are completely cool before frosting to prevent the whipped cream from melting.
- Use fresh, high-quality raspberries for the best flavor and texture.
- For added presentation, chill the cake for 30 minutes post-assembly to help set the frosting.
- White chocolate shavings can be made by carefully shaving a white chocolate bar with a vegetable peeler.
Keywords: White chocolate cake, raspberry cake, whipped cream frosting, layered cake, dessert recipe
