White Chocolate Raspberry Dream Cake Recipe

White Chocolate Raspberry Dream Cake Recipe

Ingredients:

For the Cake Layers:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup whole milk, room temperature

For the Raspberry Filling:

• 1 1/2 cups fresh or frozen raspberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon water

For the White Chocolate Frosting:

• 1 cup (6 oz) white chocolate chips, melted and slightly cooled
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract

Optional Garnishes:

• Fresh raspberries
• White chocolate shavings or curls

Instructions:

Make the Cake Layers:
Prepare the Oven:

Preheat your oven to 350°F (175°C).
Grease and flour three 8-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt.
Cream the Butter and Sugar:

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla:

Beat in the eggs one at a time, followed by the vanilla extract.
Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Bake the Cakes:

Divide the batter evenly among the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Raspberry Filling:
In a medium saucepan, combine the raspberries, sugar, and lemon juice.
Cook over medium heat until the raspberries break down and the mixture begins to simmer.
Stir in the cornstarch slurry and cook until the filling thickens. Remove from heat and let cool completely.
Make the White Chocolate Frosting:
In a large mixing bowl, beat the butter until smooth and creamy.
Gradually add the powdered sugar, beating until fully combined.
Mix in the melted white chocolate, heavy cream, and vanilla extract until smooth and fluffy.
Assemble the Cake:
Place one cake layer on a serving plate and spread a thin layer of frosting on top.
Add half of the raspberry filling, spreading it evenly, but leaving a 1-inch border.
Repeat with the second cake layer, frosting, and raspberry filling.
Top with the final cake layer and frost the entire cake with the white chocolate frosting.
Decorate and Serve:
Garnish with fresh raspberries and white chocolate shavings for a stunning finish.
Refrigerate for at least 30 minutes before slicing to allow the cake to set.