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A tall slice of White Chocolate Raspberry Dream Cake, revealing layers of white cake, raspberry filling, and white frosting, topped with fresh raspberries.

White Chocolate Raspberry Dream Cake

This recipe makes a layered cake featuring white chocolate and fresh raspberries. It is suitable for celebrations.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Layers
  • 2 1/2 cups All-purpose flour Sifted
  • 1 1/2 cups Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1 cup Unsalted butter Softened
  • 4 large Eggs
  • 1 tsp Vanilla extract
  • 1 cup Whole milk
For the White Chocolate Raspberry Filling and Frosting
  • 12 oz White chocolate Finely chopped
  • 1 cup Unsalted butter Softened
  • 4 cups Powdered sugar Sifted
  • 1/4 cup Heavy cream Plus more if needed
  • 1 tsp Vanilla extract
  • 1 1/2 cups Fresh raspberries For filling and garnish

Equipment

  • Mixing bowls
  • Electric mixer
  • Cake pans (three 8-inch)
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Mix on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk the eggs, vanilla extract, and milk together.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Divide the batter evenly among the three prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the frosting, melt the chopped white chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let it cool slightly.
  9. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream and vanilla extract. Beat until smooth.
  10. Pour the slightly cooled melted white chocolate into the buttercream. Beat until fully incorporated and the frosting is light and fluffy. Add a small amount of extra cream if the frosting is too stiff.
  11. Place one cake layer on a serving plate. Spread a layer of frosting over it, then top with about half a cup of fresh raspberries.
  12. Repeat with the second layer, frosting, and remaining raspberries. Top with the third cake layer.
  13. Frost the top and sides of the entire cake with the remaining white chocolate frosting. Garnish with extra fresh raspberries before serving.

Notes

For the best flavor and texture, use room temperature ingredients for the cake batter. If you prefer a slightly tart filling, you can lightly mash half of the raspberries before layering them between the cake layers.