White Chocolate Raspberry Dream Cake
A moist and delicious White Chocolate Raspberry Dream Cake that is perfect for any celebration.
Servings 10 servings
Calories 450kcal
Ingredients
For the Cake
- 2 cups all-purpose flour Spoon and level for the fluffiest cake.
- 1.5 cups granulated sugar Balances the tartness of raspberries.
- 0.5 cups unsalted butter, softened Bring to room temp for extra creamy batter.
- 1 cups milk Whole milk gives the richest texture.
- 0.75 cups white chocolate chips, melted Use high-quality chips for best flavor.
- 3 large eggs Room temperature preferred.
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract Pure vanilla for the best flavor.
- 0.5 teaspoon salt
- 1 cups fresh raspberries Firm, ripe berries hold up best.
For the White Chocolate Frosting
- 1 cups unsalted butter, softened
- 4 cups powdered sugar
- 0.5 cups white chocolate chips, melted
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk Add for spreadable consistency.
- to taste fresh raspberries For decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Crack in the eggs one at a time, beating well after each addition. Stir in vanilla.
- In another bowl, whisk together flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk to the butter mixture, mixing gently.
- Slowly drizzle in melted white chocolate chips, mixing until just combined.
- Gently fold in fresh raspberries with a spatula.
Baking
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Cooling and Frosting
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat softened butter until creamy, then gradually add powdered sugar, melted white chocolate, vanilla, and enough milk to achieve a smooth consistency.
- Place one cake layer on a plate, frost the top, then place the second layer on and frost the entire cake.
- Top with fresh raspberries for decoration.
Chilling
- Chill in the fridge for at least 30 minutes before serving.
Notes
Use room temperature ingredients for a smooth batter. High-quality white chocolate enhances flavor. Avoid over-mixing once dry ingredients are added. If raspberries are juicy, lightly toss in flour to prevent sinking. Frosting may need a splash of milk to achieve desired consistency.
