Description
White Chocolate Raspberry Dream Cake layers moist sponge with melted white chocolate, raspberry filling, and whipped cream frosting. A striking, elegant dessert perfect for celebrations.
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1/2 cup sour cream
6 ounces white chocolate, melted
1 1/2 cups fresh raspberries
1/2 cup raspberry jam
2 cups heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
4. Combine milk and sour cream in a bowl.
5. Alternate adding dry ingredients and milk mixture to the butter mixture.
6. Fold in melted white chocolate gently.
7. Divide batter evenly between prepared pans and smooth tops.
8. Bake 25–30 minutes until toothpick comes out clean.
9. Cool cakes in pans 10 minutes, then transfer to wire rack.
10. Mash raspberries and stir in jam to make filling.
11. Whip cream with powdered sugar and vanilla until stiff peaks form.
12. Place one cake layer on platter, spread raspberry filling, then whipped cream.
13. Top with second layer, then frost with remaining cream.
14. Decorate with fresh raspberries and chill 1 hour before serving.
Notes
Chill for at least one hour before serving to set the layers. Store in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 34 g
- Sodium: 300 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg