Why Make This Recipe
White Chocolate Raspberry Dream Cake is perfect for any occasion. Its rich, creamy texture and sweet-tart raspberry flavor make it a delightful dessert. The combination of white chocolate and raspberries creates a beautiful contrast that is not only tasty but also looks stunning on any table. Whether you’re celebrating a birthday, hosting a party, or simply want a sweet treat, this cake will impress your family and friends.
How to Make White Chocolate Raspberry Dream Cake
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
- Gently fold in the white chocolate chips and fresh raspberries.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, prepare the whipped cream by beating the heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream on top, then place the second layer on top.
- Frost the top and sides of the cake with the remaining whipped cream. Garnish with additional raspberries and white chocolate shavings if desired.
How to Serve White Chocolate Raspberry Dream Cake
Serve your White Chocolate Raspberry Dream Cake with extra raspberries or a drizzle of chocolate sauce. This cake is best enjoyed fresh, but it also pairs wonderfully with a scoop of vanilla ice cream or a cup of coffee.
How to Store White Chocolate Raspberry Dream Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Make sure to keep it covered to prevent it from drying out. If you want to keep it longer, you can freeze the cake. Wrap it well in plastic wrap and aluminum foil, and it can last for up to 2 months in the freezer.
Tips to Make White Chocolate Raspberry Dream Cake
- Make sure your butter is softened to room temperature for easy mixing.
- Do not overmix the batter once you add the flour. This will keep the cake light and fluffy.
- Use fresh raspberries for the best flavor. You can also lightly coat them in flour before folding them in to prevent them from sinking in the batter.
- Double the whipped cream ingredients if you like a lot of frosting on your cake.
Variation
You can make this cake a chocolate raspberry dream cake by substituting half of the white chocolate chips with semi-sweet chocolate chips. This adds a rich chocolate flavor that pairs wonderfully with the raspberries.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them in the refrigerator. Just frost them on the day you plan to serve.
2. What if I don’t have fresh raspberries?
Frozen raspberries work well too! Just make sure to thaw and drain them before adding them to the batter.
3. Can I use a different type of chocolate?
Absolutely! You can experiment with milk chocolate or dark chocolate if you prefer a different flavor profile. Just keep in mind that it will change the overall taste of the cake.
White Chocolate Raspberry Dream Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Make sure it's at room temperature.
- 1 cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries Fresh preferred, you may lightly coat them in flour.
Whipped Cream Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract For whipped cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
- Gently fold in the white chocolate chips and fresh raspberries.
Baking
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Whipped Cream Preparation
- While the cakes are cooling, prepare the whipped cream by beating the heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.
Assembly
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread a layer of whipped cream on top, then place the second layer on top.
- Frost the top and sides of the cake with the remaining whipped cream. Garnish with additional raspberries and white chocolate shavings if desired.
