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.
Ingredients
Units
Scale
- 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)
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.
Notes
- Use good quality white chocolate for best flavor.
- Make sure raspberry filling is completely cooled before assembling the cake.
- Cake can be made a day in advance and stored in the refrigerator.
- Stiff whipped cream ensures easier frosting and holds shape better.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 160 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
