White Chocolate Raspberry Dream Cake
A beautifully layered cake with rich white chocolate and fresh raspberries, perfect for any occasion.
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.
Notes
This cake is best enjoyed fresh, but it pairs wonderfully with a scoop of vanilla ice cream or coffee. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 2 months.