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Delicious White Chocolate Raspberry Dream Cake with fresh raspberries and white chocolate frosting

White Chocolate Raspberry Dream Cake

This elegant yet easy cake features bright raspberries and silky white chocolate buttercream, making it perfect for special occasions and everyday baking.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Use unbleached flour for reliable rise.
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened Used for the cake.
  • 4 large eggs Room temperature for better incorporation.
  • 1 teaspoon vanilla extract
  • 1 cup milk Room temperature.
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
For the Raspberry Filling
  • 2 cups fresh raspberries (or frozen, thawed) Fresh yields cleaner flavor.
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
For the Frosting
  • 8 oz white chocolate, melted and cooled slightly Use high-quality chocolate.
  • 1 cup unsalted butter, softened Used for the frosting.
  • 4 cups powdered sugar Sifted for easier incorporation.
  • 2 tablespoons milk Add more as needed for consistency.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans, or three 6-inch pans.
  2. Whisk flour, baking powder, and salt together; set aside.
  3. Cream 1 cup softened butter with 1 cup granulated sugar until light and fluffy, about 3–4 minutes.
  4. Add eggs one at a time, scraping the bowl, then stir in vanilla.
  5. Alternate adding the dry ingredients and milk in three additions, beginning and ending with the dry mix; mix until just combined.
  6. Fold in a small amount of batter to check consistency—it should fall in a thick ribbon.
Baking
  1. Divide batter evenly between pans and smooth the tops.
  2. Bake for 22–30 minutes until a toothpick comes out with a few moist crumbs.
  3. Let the cakes cool in pans for 10 minutes, then invert onto a rack to cool completely before assembling.
Raspberry Filling
  1. Combine raspberries, sugar, and lemon juice in a saucepan.
  2. Cook over medium heat, stirring, until the berries break down and the mixture thickens, about 6–8 minutes.
  3. Mash for a chunkier filling or strain through a sieve for a smoother spread and cool completely.
Frosting and Assembly
  1. Melt white chocolate and let it cool slightly.
  2. Cream 1 cup butter until smooth, then beat in cooled white chocolate.
  3. Gradually add powdered sugar and milk, beating until fluffy.
  4. Layer one cake, spread a thin crumb coat of frosting, then spread raspberry filling. Top with the next cake layer and repeat.
  5. Frost the outside with a final smooth coat and chill for 20–30 minutes for a firm set.

Notes

Store the cake in an airtight container in the fridge for up to 4 days or freeze unfrosted layers for up to 3 months.