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White Chocolate Raspberry Cake

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This White Chocolate Raspberry Dream Cake is the perfect combination of sweet, tangy, and indulgent. With layers of moist white cake, a luscious raspberry filling, and creamy white chocolate frosting, it’s a dessert made to impress. Perfect for special occasions or whenever you crave something truly spectacular!

Ingredients

Scale

For the cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk

For the raspberry filling:

  • 1 ½ cups fresh or frozen raspberries
  • â…“ cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch mixed with 2 tablespoons water

For the white chocolate frosting:

  • 1 cup white chocolate chips or chopped white chocolate
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 3–4 tablespoons heavy cream (or milk)
  • 1 teaspoon vanilla extract

Instructions


  • Prepare the cake layers:
    • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans, or line them with parchment paper.
    • In a medium bowl, whisk together the flour, baking powder, and salt.
    • In a large bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes). Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
    • Alternate adding the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined.
    • Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  • Make the raspberry filling:
    • In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture starts to bubble.
    • Add the cornstarch mixture and cook for another 2-3 minutes, until thickened. Remove from heat and let cool completely before using.
  • Prepare the white chocolate frosting:
    • Melt the white chocolate in a microwave-safe bowl in 15-20 second intervals, stirring after each, until smooth. Let it cool slightly.
    • In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and beat until smooth.
    • Add the melted white chocolate, heavy cream, and vanilla extract, and beat until the frosting is fluffy and spreadable.
  • Assemble the cake:
    • Place one cake layer on a serving plate or cake stand. Spread a thin layer of frosting on top, then add half of the raspberry filling, spreading it evenly.
    • Repeat with the second layer of cake, frosting, and the remaining raspberry filling. Top with the final cake layer.
    • Frost the top and sides of the cake with the white chocolate frosting, smoothing it out with an offset spatula.
  • Decorate:
    • Garnish the cake with fresh raspberries, white chocolate shavings, or a drizzle of raspberry sauce, if desired.
  • Chill and serve:
    • Chill the cake for at least 30 minutes to set the frosting. Slice and serve!

Notes


  • For an extra moist cake, brush each layer with a simple syrup before assembling.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Substitute store-bought raspberry jam for the filling if short on time.

Find it online: https://ukfinda.com/white-chocolate-raspberry-cake/