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White Chocolate Raspberry Dream Cake Recipe

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4.6 from 78 reviews

This White Chocolate Raspberry Dream Cake is a delightful and luscious dessert combining moist vanilla cake layers studded with fresh raspberries and white chocolate chips, topped with a smooth whipped cream frosting. Perfect for special occasions or anytime you crave a sweet, fruity treat with a creamy finish.

Ingredients

Scale

Cake

  • 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

Whipped Cream Frosting

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
  2. Cream butter and sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for your cake batter.
  3. Add eggs and vanilla: Add eggs one at a time to the creamed butter and sugar, mixing well after each addition to fully incorporate them. Stir in the vanilla extract for flavor.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
  5. Mix wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Mix gently until just combined to avoid overworking the batter, which keeps the cake tender.
  6. Fold in chips and raspberries: Carefully fold in the white chocolate chips and fresh raspberries, ensuring even distribution without breaking the fruit.
  7. Divide and bake: Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
  8. Cool the cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them onto a wire rack to cool completely, avoiding sogginess.
  9. Prepare whipped cream frosting: While the cakes cool, beat the heavy whipping cream with powdered sugar and vanilla extract in a chilled bowl until soft peaks form, creating a light and creamy frosting.
  10. Assemble the cake: Place one cake layer on your serving plate, spread a generous layer of whipped cream over it, then layer the second cake on top.
  11. Frost and garnish: Use the remaining whipped cream to frost the top and sides of the cake. Garnish with additional fresh raspberries and white chocolate shavings if desired for an elegant finish.

Notes

  • For best results, use fresh, ripe raspberries to enhance the flavor and texture.
  • Ensure the cakes are completely cool before frosting to prevent the whipped cream from melting.
  • White chocolate chips can be substituted with chopped white chocolate for a smoother texture.
  • You can chill the cake for an hour before serving to help set the whipped cream frosting.
  • This cake is best consumed within 2 days for optimal freshness.

Keywords: white chocolate raspberry cake, whipped cream frosting cake, raspberry dessert, white chocolate cake, berry cake

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