White Chocolate Raspberry Dream Cake: The Ultimate Treat
Experience the delight of White Chocolate Raspberry Dream Cake, a luxurious dessert combining soft cake, tart raspberry filling, and creamy frosting.
Equipment
- - Stand mixer
- 8-inch round cake pans
- Parchment paper
- Saucepan
Ingredients
For the Cake
- 3 cups All-Purpose Flour for a lighter texture, consider using cake flour
- 1 tbsp Baking Powder acts as a leavening agent
- 1 tsp Salt enhances flavor balance
- 1 cup Unsalted Butter (softened) at room temperature for optimal mixing
- 2 cups Granulated Sugar sweetens the cake
- 4 large Eggs binds ingredients together
- 1 tbsp Vanilla Extract using pure will elevate flavor
- 2 cups White Chocolate Chips (melted) opt for baking-grade for best results
- 1 cup Whole Milk for moist and tender crumb
For the Raspberry Filling
- 2 cups Fresh or Frozen Raspberries drain excess liquid if frozen
- 1 cup Granulated Sugar (for filling) adjust based on tartness
- 2 tbsp Lemon Juice adds acidity for flavor
- 2 tbsp Cornstarch mixed with water to thicken
For the Frosting
- 3 cups Powdered Sugar sweetens and thickens frosting
- 1/4 cup Milk adjust gradually for consistency
- 1 tbsp Vanilla Extract (for frosting) enhances flavor profile
Instructions
Cake Preparation
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans, lining the bottoms with parchment paper.
- Mix together the all-purpose flour, baking powder, and salt in a bowl until well combined.
- Cream the softened butter and granulated sugar in a stand mixer until light and fluffy, about 3-5 minutes.
- Incorporate the eggs one at a time, mixing well before adding the next, followed by the vanilla extract and melted white chocolate.
- Combine the dry ingredients with the wet mixture, alternating with the whole milk until just combined.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes; use a toothpick to check for doneness.
Raspberry Filling
- Prepare the raspberry filling by combining raspberries, granulated sugar, lemon juice, and cornstarch mixture in a saucepan.
- Cook over medium heat, stirring occasionally, until thickened. Let it cool completely.
Frosting Preparation
- Beat the softened butter for the frosting until creamy, then gradually add the powdered sugar and melted white chocolate.
- Mix in milk and vanilla until you achieve a smooth consistency.
Assembling the Cake
- Layer the cooled cake layers with raspberry filling and frosting in between. Frost the exterior of the cake and chill for 30 minutes before slicing.
Notes
For an extra indulgence, drizzle with raspberry sauce or add whipped cream when serving. Quality ingredients matter for the best flavor.