Name: White Chocolate Raspberry Dream Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup milk; 3 large eggs; 1 tablespoon baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 1 cup white chocolate chips; 1 cup fresh raspberries; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

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Introduction

This White Chocolate Raspberry Dream Cake is a delightful combination of rich white chocolate, fresh raspberries, and fluffy whipped cream. Perfect for celebrations or a special treat, its light and moist layers are sure to impress both family and friends.

A small round cake with three visible layers of dark red sponge, each separated by white cream filling with bits of red fruit mixed inside. The outside of the cake is coated with smooth white cream, decorated with wavy vertical lines around the sides. The top edge has thick swirls of white cream, each topped with a fresh red raspberry. A slice is taken out, showing the inside layers clearly, and there is a silver fork on the right side resting on a white plate. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup milk
3 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup white chocolate chips
1 cup fresh raspberries
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract (for whipped cream)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
Step 5: Gently fold in the white chocolate chips and fresh raspberries to the batter.
Step 6: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 8: While the cakes are cooling, prepare the whipped cream by beating the heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.
Step 9: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream on top, then place the second layer on top.
Step 10: Frost the top and sides of the cake with the remaining whipped cream. Garnish with additional raspberries and white chocolate shavings if desired.

Tips & Variations

Use fresh, firm raspberries to prevent too much moisture in the batter.
For a more intense flavor, toast the white chocolate chips lightly before folding them in.
Substitute half the milk with buttermilk for a tangier cake texture.
Add a splash of raspberry liqueur to the whipped cream for an adult twist.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the whipped cream fresh. Before serving, let the cake sit at room temperature for about 20 minutes. Leftover slices can be gently reheated in the microwave for 10-15 seconds, but avoid overheating to keep the cream stable.

How to Serve

The image shows a round cake with three visible layers of dark red sponge separated by two thick layers of white cream. The outside is covered in white cream with a wavy, ridged texture around the sides. On top, there is a ring of fresh red raspberries standing upright along the edge, and there are a few more raspberries resting beside the cake on the white plate. The cake has a missing slice, showing the layers clearly from the side. A silver fork sits on the plate next to the cake. The plate is white and placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

It’s best to use fresh raspberries to avoid excess moisture, which can make the cake soggy. If using frozen, thaw and drain them well before adding to the batter.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 for best results. Ensure your baking powder is gluten-free as well.