Description
White Chocolate Raspberry Dream Cake offers layers of moist cake, tangy raspberries, and creamy white chocolate. A delightful dessert for any occasion.
Ingredients
Scale
- For the Cake Layers:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 tsp vanilla extract
- For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar (adjust to taste)
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- For the White Chocolate Buttercream:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 5 cups powdered sugar, sifted
- 8 oz good quality white chocolate, melted and cooled
- ½ cup heavy cream
- 1 tsp vanilla extract
- Finishing Touches:
- ½ cup fresh raspberries, for garnish
- White chocolate shavings, for garnish (optional)
Instructions
- Prep the Pans & Preheat:: First things first, get those cake pans ready! Grease and flour two 8-inch round cake pans. I usually line the bottoms with parchment paper too, because, honestly, I’ve had layers stick more times than I care to admit. Then, preheat your oven to 350°F (175°C). This gives the oven time to get to a consistent temperature, which is crucial for even baking. Don’t rush it, or your White Chocolate Raspberry Dream Cake might be uneven.
- Mix the Dry Ingredients:: In a medium bowl, whisk together your flour, granulated sugar, baking powder, baking soda, and salt. Just a quick whisk to make sure everything’s evenly distributed. I always make sure there are no lumps in the baking powder, those little pockets of unmixed powder can lead to weird textures. This is the foundation for your fluffy White Chocolate Raspberry Dream Cake layers.
- Cream Butter & Sugar:: In a large bowl, using an electric mixer, cream together the room temperature unsalted butter and sugar until it’s light and fluffy. This usually takes about 3-5 minutes. You want it pale in color and almost airy; this step incorporates air, which helps with the cake’s texture. Don’t skimp on this part, it’s where a lot of the magic happens for a tender White Chocolate Raspberry Dream Cake.
- Add Eggs & Vanilla:: Beat in the eggs, one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. The batter will smell absolutely heavenly at this point – that classic vanilla and butter scent is just the best. Sometimes I get a little too eager and add eggs too fast, and the batter looks a bit broken, but keep mixing and it usually comes together for your White Chocolate Raspberry Dream Cake.
- Alternate Dry & Wet:: Now for the buttermilk and dry ingredients! With the mixer on low speed, alternate adding the dry ingredients and buttermilk, starting and ending with the dry. So, dry, then buttermilk, then dry, etc., until everything is just combined. Be careful not to overmix! Overmixing can lead to a tough cake, and we want a tender White Chocolate Raspberry Dream Cake. Scrape down the sides of the bowl as needed.
- Bake the Layers:: Divide the batter evenly between your prepared cake pans. I usually weigh them to ensure even layers, but eyeballing it works too if you’re feeling adventurous! Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. The kitchen starts to smell like pure bliss. Let them cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. Patience is a virtue here, don’t try to frost warm cakes, it’s a sticky mess for your White Chocolate Raspberry Dream Cake!
- Make the Raspberry Filling:: While the cakes cool, combine raspberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down, about 5-7 minutes. It should be jam-like. Let it cool completely. This tart filling is the perfect counterpoint to the sweet White Chocolate Raspberry Dream Cake.
- Whip the White Chocolate Buttercream:: In a large bowl, beat the room temperature butter until creamy. Gradually add the sifted powdered sugar, then the melted and cooled white chocolate, heavy cream, and vanilla. Beat on high speed until light and fluffy. This buttercream should be smooth and spreadable, the crowning glory of your White Chocolate Raspberry Dream Cake!
- Assemble Your White Chocolate Raspberry Dream Cake:: Once the cakes are completely cool, level them if needed. Place one cake layer on your serving plate. Spread about a third of the buttercream over it, then pipe a dam of buttercream around the edge. Fill the dam with half of the raspberry filling. Place the second cake layer on top, repeat with another third of the buttercream and the remaining raspberry filling. Top with the final cake layer. Frost the entire White Chocolate Raspberry Dream Cake with the remaining buttercream, smoothing the sides and top. Garnish with fresh raspberries and white chocolate shavings. Take a moment to admire your masterpiece!