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White Chocolate Raspberry Dream Cake

White Chocolate Raspberry Dream Cake for Sweet Celebrations

A delicious White Chocolate Raspberry Dream Cake that combines rich white chocolate cake with vibrant raspberry filling, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides the cake structure.
  • 1 tablespoon Baking Powder Acts as a leavening agent.
  • 0.5 teaspoon Salt Enhances overall flavor.
  • 1 cup Unsalted Butter Adds richness and moisture.
  • 1.5 cups Granulated Sugar Sweetens the cake.
  • 2 large Eggs Key for moisture and structure.
  • 2 teaspoons Vanilla Extract Deepens flavor profile.
  • 1 cup White Chocolate Chips Adds creaminess and sweetness.
  • 1 cup Whole Milk Ensures moisture for the cake.
For the Raspberry Filling
  • 2 cups Fresh or Frozen Raspberries Adds tartness and color.
  • 0.5 cup Sugar Balances tartness of raspberries.
  • 1 tablespoon Lemon Juice Enhances flavor brightness.
  • 2 tablespoons Cornstarch Thickens the filling.
For the Frosting
  • 4 cups Powdered Sugar Creates sweetness and structure.
  • 1 cup Unsalted Butter Provides creaminess for frosting.
  • 2 tablespoons Milk Adjusts consistency for spreading.
Optional Garnishes
  • Fresh Raspberries Amplifies aesthetic appeal.
  • White Chocolate Curls Enhances overall look.
  • Mint Leaves Adds a touch of elegance.

Equipment

  • 9-inch Round Cake Pans
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Saucepan

Method
 

Preheat and Prepare
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
Mix Dry Ingredients
  1. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined.
Cream Butter and Sugar
  1. In a large bowl, cream together unsalted butter and granulated sugar until light and fluffy.
  2. Add in eggs one at a time, mixing well after each addition, followed by vanilla extract and melted white chocolate.
Combine Ingredients
  1. Alternate adding the dry mixture and whole milk to the butter mixture, being careful not to overmix.
Bake Cake Layers
  1. Divide batter evenly between the pans and bake for 25-30 minutes until a toothpick comes out clean.
  2. Let cakes cool in pans for 10 minutes before transferring them to wire racks.
Prepare Raspberry Filling
  1. Combine raspberries, sugar, and lemon juice in a saucepan and cook until raspberries break down.
  2. Mix cornstarch with water then add to the raspberry mixture to thicken, then let cool.
Make Frosting
  1. Beat unsalted butter until creamy, then gradually add powdered sugar and milk until desired consistency.
  2. Mix in melted white chocolate.
Assemble Cake
  1. Once cooled, level each layer and spread frosting and raspberry filling between the layers.
Chill and Decorate
  1. Frost the sides of the cake and chill for 30 minutes to set, then decorate with garnishes.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 55gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 4mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for best results and avoid overmixing the batter.

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