Description
This White Chocolate Raspberry Dream Cake is a luscious American dessert that combines moist layers of white chocolate-infused cake with fresh raspberries and a creamy white chocolate cream cheese frosting. Perfect for celebrations, its delicate balance of sweet and tart flavors is enhanced by a raspberry jam layer and smooth frosting, making it a crowd-pleaser.
Ingredients
Scale
Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- ½ cup sour cream
- ¾ cup white chocolate chips (melted and cooled)
- 1 ½ cups fresh raspberries
- 1 tablespoon flour (for tossing raspberries)
Frosting and Filling
- ½ cup raspberry jam
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 oz white chocolate (melted and cooled, for frosting)
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy, approximately 3–5 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the teaspoon of vanilla extract.
- Incorporate sour cream: Stir the sour cream into the batter until blended.
- Combine dry and wet ingredients: Alternately add the flour mixture and whole milk to the batter, starting and ending with the flour mixture. Mix each addition just until combined to avoid overmixing.
- Add white chocolate: Fold in the melted and cooled white chocolate chips gently until evenly distributed.
- Prepare raspberries: Toss the fresh raspberries with one tablespoon of flour to prevent them from sinking during baking. Gently fold the raspberries into the batter.
- Divide and bake: Evenly divide the batter among the three prepared cake pans. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in their pans for 10 minutes, then invert onto wire racks and let them cool completely.
- Make the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, continuing to beat until fully incorporated. Mix in the vanilla extract and the melted, cooled white chocolate until the frosting is smooth.
- Assemble the cake: Place one cake layer on a serving plate. Spread a thin layer of raspberry jam over the top, followed by a layer of the white chocolate cream cheese frosting. Repeat with the remaining layers.
- Frost the exterior: Use the remaining frosting to cover the outside and top of the cake evenly.
- Chill and serve: Refrigerate the assembled cake for at least 30 minutes before serving to allow the layers and frosting to set.
Notes
- Tossing the raspberries in flour prevents them from sinking to the bottom during baking.
- Raspberry jam can be substituted with seedless raspberry preserves for a different texture.
- For an elegant finishing touch, garnish the cake with white chocolate curls and additional fresh raspberries.
