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White Chocolate Raspberry Dream Cake : A Heavenly Dessert Recipe

White Chocolate Raspberry Dream Cake : A Heavenly Dessert Recipe
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★★★★★

4.8 from 12 reviews

Indulge in the luscious White Chocolate Raspberry Dream Cake, a heavenly dessert featuring moist vanilla cake layers infused with melted white chocolate, a tangy raspberry filling, and a smooth white chocolate buttercream frosting. Perfect for special occasions or whenever you crave a decadent treat.

Ingredients

Scale

For the cake:

  • 2½ cups all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 1¾ cups granulated sugar
  • 4 large eggs
  • 1½ tsp vanilla extract
  • ½ cup white chocolate chips, melted
  • 1¼ cups whole milk

For the raspberry filling:

  • 1½ cups fresh or frozen raspberries
  • ½ cup sugar
  • 2 tbsp lemon juice
  • 2 tbsp cornstarch mixed with 2 tbsp water

For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup white chocolate, melted and cooled
  • 2–3 tbsp milk
  • 1 tsp vanilla extract

Optional garnish:

  • Fresh raspberries
  • White chocolate curls or shavings
  • Mint leaves

Instructions

  1. Prepare the pans: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
  3. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, which usually takes 3-5 minutes using an electric mixer.
  4. Add eggs and flavorings: Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract and melted white chocolate thoroughly.
  5. Combine wet and dry ingredients: Alternately add the flour mixture and whole milk to the batter, starting and ending with the flour mixture. Stir until just combined to avoid overmixing.
  6. Bake the cakes: Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  7. Make the raspberry filling: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down and soften. Stir in the cornstarch slurry, and continue stirring until the mixture thickens. Remove from heat and cool completely.
  8. Prepare the frosting: Beat the softened butter until creamy. Gradually add powdered sugar while continuing to beat. Mix in melted white chocolate, vanilla extract, and enough milk (2–3 tbsp) to reach a smooth, spreadable consistency.
  9. Assemble the cake: Level the cooled cake layers if necessary. Place the first layer on a cake board or plate. Spread a thin layer of frosting, then top with an even layer of raspberry filling. Repeat with the second layer. Place the final layer on top.
  10. Finish frosting and garnish: Frost the top and sides of the assembled cake evenly with the remaining frosting. Chill the cake slightly to set the frosting. Decorate with fresh raspberries, white chocolate curls or shavings, and mint leaves as desired.

Notes

  • If using frozen raspberries, thaw and drain excess liquid before cooking.
  • Ensure the white chocolate used for melting is high quality for the best flavor.
  • Allow the cake layers to cool completely before assembling to prevent melting the frosting.
  • The raspberry filling can be prepared a day ahead and refrigerated.
  • For sharper white chocolate curls, chill the white chocolate before shaving it.

Nutrition

Keywords: white chocolate cake, raspberry cake, white chocolate raspberry dessert, layered cake, vanilla cake with raspberry filling

Find it online: https://leofoster.com/white-chocolate-raspberry-dream-cake-a-heavenly-dessert-recipe/