Name: White Chocolate Raspberry Dream Cake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/8 cups granulated sugar; 2 1/2 tsp baking powder; 1/2 tsp salt; 1 tbsp cornstarch; 4 large eggs; 1/2 tsp almond extract; 2 tsp vanilla extract; 1 cup unsalted butter, softened; 1 cup whole milk; 8 oz white chocolate, melted; 2 cups fresh or frozen raspberries; 1 tbsp lemon juice; 1/4 cup granulated sugar (for filling); 1 1/2 cups heavy cream; 1/4 cup powdered sugar; White chocolate curls or shavings (for garnish); Fresh raspberries (for garnish)

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A true showstopper, this White Chocolate Raspberry Dream Cake features layers of moist vanilla cake infused with melted white chocolate, a tangy raspberry filling, and a cloud of sweet whipped cream. Topped with white chocolate curls and fresh berries, it’s an elegant dessert perfect for spring, celebrations, or when you simply want to impress.

Why You’ll Love This Recipe

White Chocolate Raspberry Dream Cake brings together the luxurious sweetness of white chocolate and the tart brightness of raspberries in perfect harmony. The soft, buttery cake layers are enriched with real melted white chocolate, while the homemade raspberry compote adds a fresh, fruity contrast. It’s finished with whipped cream instead of traditional frosting, offering a light, airy finish. Whether you’re hosting a dinner party, celebrating a special occasion, or treating yourself, this cake is as beautiful as it is delicious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

2 1/2 cups all-purpose flour
2 1/8 cups granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 tbsp cornstarch
4 large eggs
1/2 tsp almond extract
2 tsp vanilla extract
1 cup unsalted butter, softened
1 cup whole milk
8 oz white chocolate, melted

For the Raspberry Filling:

2 cups fresh or frozen raspberries
1 tbsp lemon juice
1/4 cup granulated sugar

For the Whipped Cream:

1 1/2 cups heavy cream
1/4 cup powdered sugar

For Garnishing:

White chocolate curls or shavings
Fresh raspberries for decoration

Directions

Prepare the Cake Layers:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, salt, and cornstarch. Set aside.
Mix Wet Ingredients:
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in almond and vanilla extracts.
Combine and Bake:
- Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth.
- Fold in the melted white chocolate.
- Divide the batter evenly between the pans and smooth the tops.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Raspberry Filling:
- In a small saucepan, combine raspberries, lemon juice, and sugar.
- Cook over medium heat for 5–7 minutes until thickened. Let cool completely.
Make the Whipped Cream:
- In a mixing bowl, beat heavy cream and powdered sugar until stiff peaks form.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread the cooled raspberry filling over the top.
- Add the second cake layer on top.
- Frost the cake with the whipped cream.
- Garnish with white chocolate curls and fresh raspberries.
Chill and Serve:
- Refrigerate the assembled cake for at least 1 hour before slicing.

Servings and timing

Servings: 12 slices
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 30 minutes
Calories per serving: Approximately 420 kcal

Variations

Lemon Addition: Add 1 tbsp of lemon zest to the cake batter for a bright citrus note.
White Chocolate Ganache: Drizzle a white chocolate ganache over the top for extra decadence.
Berry Mix: Use a blend of raspberries, strawberries, and blueberries for a mixed berry filling.
Buttercream Option: Frost the cake with white chocolate buttercream instead of whipped cream for a firmer texture.
Single Layer: Make a single-layer version in a 9×13-inch pan and top with whipped cream and raspberry sauce.

Storage/Reheating

Store the cake in the refrigerator, covered, for up to 3 days.
Let it sit at room temperature for 10–15 minutes before serving.
Freezing is not recommended once frosted with whipped cream, but cake layers can be frozen individually for up to 1 month and assembled later.

FAQs

Can I use raspberry preserves instead of fresh filling?

Yes, you can substitute raspberry preserves, but the homemade version offers a fresher flavor.

Can I make this cake a day in advance?

Absolutely. In fact, chilling overnight helps the flavors meld beautifully.

Can I use whipped topping instead of fresh whipped cream?

Yes, but freshly whipped cream offers better flavor and texture.

Can I bake this in different pan sizes?

Yes, adjust the bake time accordingly for sheet pans or cupcake tins.

Can I use frozen raspberries?

Yes, just thaw and drain slightly before cooking them into the filling.

What kind of white chocolate is best?

Use good quality white chocolate bars or chips, not candy coating or almond bark.

Is this cake overly sweet?

The tart raspberry filling balances the sweet cake and whipped cream nicely.

How do I make white chocolate curls?

Use a vegetable peeler on a chilled white chocolate bar for easy curls.

Can I substitute almond extract?

You can omit it or use a little more vanilla if preferred.

How do I keep the whipped cream from deflating?

Whip until stiff peaks form and chill the cake well before serving.

Conclusion

White Chocolate Raspberry Dream Cake is a stunning dessert that tastes just as amazing as it looks. With moist layers of white chocolate cake, tangy raspberry filling, and fluffy whipped cream, it strikes the perfect balance of rich and refreshing. Ideal for birthdays, brunches, or elegant dinners, it’s a dream dessert you’ll want to make again and again.

White Chocolate Raspberry Dream Cake

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Author: Mia
Total Time: 1 hour 30 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

This decadent White Chocolate Raspberry Dream Cake features moist white chocolate-infused layers filled with a fresh raspberry compote and frosted with fluffy whipped cream. Elegant, refreshing, and perfect for celebrations.

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, salt, and cornstarch.
In a large bowl, cream together butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in almond extract and vanilla extract.
Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until smooth.
Fold in melted white chocolate until fully incorporated.
Divide the batter between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the raspberry filling, combine raspberries, lemon juice, and sugar in a saucepan. Cook over medium heat for 5–7 minutes until thickened. Let cool.
For the whipped cream, beat heavy cream and powdered sugar until stiff peaks form.
To assemble, place one cake layer on a serving platter. Spread raspberry filling on top. Add second cake layer.
Frost the entire cake with whipped cream and decorate with white chocolate curls and fresh raspberries.
Refrigerate for at least 1 hour before serving.