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White Chocolate Raspberry Deam Cake Recipe

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This White Chocolate Raspberry Dream Cake is a heavenly dessert featuring moist vanilla cake layers, creamy white chocolate frosting, and a tart raspberry filling. Perfect for special occasions or indulgent treats!

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup whole milk
  • ½ cup sour cream
  • 6 oz white chocolate, melted
  • 1 cup fresh raspberries

For the Frosting:

  • 8 oz white chocolate, melted
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup heavy cream
  • 1 tsp vanilla extract

For the Raspberry Filling:

 

  • 1 ½ cups fresh raspberries
  • ½ cup sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
  • In a bowl, whisk together flour, baking powder, and salt.
  • In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
  • Gradually add dry ingredients, alternating with milk and sour cream. Fold in melted white chocolate.
  • Divide batter evenly into prepared pans and bake for 25–30 minutes. Let cool.
  • For the raspberry filling, cook raspberries, sugar, cornstarch, and lemon juice over medium heat until thickened. Let cool.
  • For the frosting, beat butter until creamy. Gradually add powdered sugar, then mix in melted white chocolate, heavy cream, and vanilla.
  • Assemble the cake by layering cake, raspberry filling, and frosting. Frost the outside and decorate with raspberries.

 

  • Chill for at least 30 minutes before serving.

Notes

  • Ensure cakes are completely cool before frosting.
  • For extra raspberry flavor, swirl some into the frosting.

 

  • Store in the refrigerator for up to 3 days.

Nutrition

Find it online: https://elianarecipes.com/white-chocolate-raspberry-deam-cake-recipe/