Description
This White Chocolate Raspberry Dream Cake combines the rich, creamy sweetness of white chocolate with the bright, tangy burst of fresh raspberries. Moist and light cake layers are layered with silky white chocolate frosting and a vibrant raspberry swirl, creating an elegant yet easy-to-make dessert perfect for celebrations and special occasions.
Ingredients
Scale
Cake Batter
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- 6 oz white chocolate, melted
Raspberry Swirl
- 1 cup fresh raspberries
- 1 tablespoon granulated sugar (adjust to taste)
White Chocolate Frosting
- 6 oz white chocolate, melted
- 1 ½ cups heavy cream
- 1 cup powdered sugar
- Fresh raspberries and white chocolate shavings for garnish
Instructions
- Prepare the cake batter: Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch cake pans. In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In a separate bowl, sift together the all-purpose flour and baking powder. Alternately add the dry ingredients and heavy cream to the butter mixture, starting and ending with the flour mixture. Gently fold the melted white chocolate into the batter until well combined.
- Bake the cake layers: Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to remove air bubbles. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on wire racks before removing from the pans to keep the layers moist and shaped.
- Make the raspberry swirl: Puree fresh raspberries with granulated sugar until smooth. Optionally, fold some of this raspberry puree into a small portion of the cooled cake batter for swirling or save it to create swirls between the layers and drizzle on the cake later.
- Prepare the white chocolate frosting: Melt white chocolate carefully over low heat or using a double boiler. In a separate bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar while continuing to whip until the frosting is stable and fluffy. Gently fold the melted white chocolate into the whipped cream mixture, taking care to keep it light and airy.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of white chocolate frosting over the surface. Spoon raspberry puree onto the frosting and use a knife or spatula to swirl it lightly. Carefully place the second cake layer on top and frost the entire cake evenly with the remaining white chocolate frosting. Garnish with fresh raspberries and white chocolate shavings for an elegant finish.
Notes
- Use room temperature ingredients for a smooth, even batter.
- Don’t overmix the batter to keep the cake layers light and fluffy.
- Chill the frosting slightly before spreading for easier handling.
- Fresh raspberries are preferred for the best flavor and texture.
- Level cake layers with a serrated knife for professional, even layers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420
- Sugar: 36g
- Sodium: 110mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: white chocolate cake, raspberry cake, celebration cake, creamy frosting, fruity dessert, easy baking recipe
