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White Chocolate Raspberry Dream Cake

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A delightful layered cake combining creamy white chocolate and tart raspberries, perfect for celebrations or a cozy treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh raspberries (or frozen, thawed)
  • 1/2 cup sugar (for raspberry filling)
  • 1 tablespoon lemon juice
  • 8 oz white chocolate, melted and cooled slightly
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 2 tablespoons milk (or as needed for consistency)

Instructions

  1. Prepare the Raspberry Filling: In a small saucepan, combine the raspberries, 1/2 cup of sugar, and 1 tablespoon of lemon juice. Cook over medium heat until thickened, about 5 minutes. Set aside to cool.
  2. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine 2 cups of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
  3. Cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. Add in the 4 eggs, one at a time, along with the vanilla extract, beating well after each addition.
  4. Gradually add the flour mixture to the butter mixture, alternating with 1 cup of milk. Mix until just combined; do not overmix. Fold in the melted white chocolate.
  5. Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  6. Beat together 1 cup of softened unsalted butter with 4 cups of powdered sugar. Add 2 tablespoons of milk until desired consistency is reached.
  7. Assemble the Cake: Once the layers are cooled, place one layer on a serving plate. Spread a generous amount of raspberry filling on top. Place the second layer on top and frost the entire cake with buttercream frosting.

Notes

Serve with whipped cream and raspberry coulis. Store leftovers in an airtight container for up to 2 days at room temperature or up to a week in the fridge.

Nutrition

Find it online: https://delishrecipezbylucy.com/white-chocolate-raspberry-dream-cake-recipe/

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