Description
Luscious white chocolate raspberry dream cake balances sweet and tangy flavors with elegant layers of creamy frosting and fresh raspberry accents. Dessert enthusiasts will adore this indulgent celebration of complementary tastes and textures.
Ingredients
Scale
Cake Base Ingredients:
- 2 1/2 cups (300 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1/2 teaspoon (2.5 grams) salt
Wet Ingredients:
- 1 cup (227 grams) unsalted butter, softened
- 1 3/4 cups (350 grams) granulated sugar
- 4 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (240 ml) whole milk
Flavor and Topping Ingredients:
- 1/2 cup (85 grams) white chocolate, melted
- 1 1/2 cups (180 grams) fresh raspberries
- 1 cup (320 grams) raspberry jam
- 1 cup (170 grams) white chocolate chips
Instructions
- Heat the oven to 350°F (175°C) and prepare three 8-inch cake pans by greasing and dusting with flour.
- Combine flour, baking powder, and salt in a mixing bowl, then set aside for later use.
- Using an electric mixer, cream butter and sugar until the mixture becomes pale and airy. Incorporate eggs individually, then mix in vanilla extract thoroughly.
- Gradually blend dry ingredients into the butter mixture, alternating with milk. Gently fold in melted white chocolate until evenly distributed.
- Carefully distribute batter equally among the prepared cake pans. Delicately fold fresh raspberries into each pan’s batter.
- Bake for 25-30 minutes, checking doneness with a toothpick inserted into the center. The cake is ready when the pick emerges clean.
- Allow cakes to cool completely on wire racks, ensuring they reach room temperature before frosting.
- Whip butter until smooth and creamy. Gradually incorporate powdered sugar, melted white chocolate, and milk, beating until the frosting becomes light and fluffy.
- Place first cake layer on serving plate, spread raspberry jam, and add a layer of frosting. Repeat with remaining layers.
- Coat the entire cake with remaining frosting, creating a smooth finish. Decorate with fresh raspberries and white chocolate chips for an elegant presentation.
Notes
- Test raspberry distribution carefully to prevent sinking during baking by lightly coating berries in flour before folding into batter.
- For a gluten-free version, substitute regular flour with a high-quality almond or gluten-free blend, ensuring texture remains tender and light.
- Enhance white chocolate flavor by using high-quality couverture chocolate, which melts smoother and provides richer taste throughout the cake.
- Create make-ahead friendly option by preparing cake layers in advance and freezing wrapped tightly, which helps maintain moisture and makes assembly easier.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 355 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg