Print

Print Recipe

A rich and moist layered cake combining creamy white chocolate frosting with a sweet-tart raspberry filling, perfect for celebrations or special family desserts.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened (for cake)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh raspberries (or frozen, thawed)
  • 1/2 cup sugar (for raspberry filling)
  • 1 tablespoon lemon juice
  • 8 oz white chocolate, melted and slightly cooled
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 2 tablespoons milk (or more if needed)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans and line the bottoms with parchment paper.
  2. Beat softened butter (1 cup) and granulated sugar (1 cup) until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Add dry ingredients to the wet mixture in three parts, alternating with milk, stirring gently after each addition until just combined.
  5. Divide batter evenly between prepared pans and smooth tops.
  6. Bake for 25–30 minutes or until a toothpick inserted comes out clean or with a few crumbs.
  7. Let pans cool 10–15 minutes, then transfer cakes to a wire rack to cool completely.
  8. For the raspberry filling, combine raspberries, 1/2 cup sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until fruit breaks down and mixture thickens, about 5-7 minutes.
  9. For thicker filling, stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water; cook for an additional minute. For seedless filling, press mixture through a fine-mesh sieve. Cool completely.
  10. Melt white chocolate gently and let cool until warm but not hot.
  11. Beat softened butter (1 cup) until creamy. Gradually add powdered sugar (4 cups), then mix in cooled melted white chocolate. Add milk 1 teaspoon at a time if frosting is too stiff until fluffy and spreadable.
  12. Level cake tops if domed using a serrated knife.
  13. Place one cake layer on serving plate. Spread half of the raspberry filling evenly, leaving a small edge. Place second layer on top and press gently to level.
  14. Apply a thin crumb coat of frosting over the entire cake and chill in refrigerator for 20-30 minutes.
  15. Apply the final layer of frosting using an offset spatula for smooth sides.
  16. Optionally drizzle additional melted white chocolate over the cake and arrange fresh raspberries on top.
  17. Chill finished cake 10-15 minutes before slicing to set frosting.

Notes

Use room temperature butter, eggs, and milk for smooth mixing and even cake rise., Measure flour by spooning into the cup and leveling with a knife to avoid dense cake., Mix wet and dry ingredients just until combined to keep cake crumb soft., Melt white chocolate slowly to prevent seizing; if seized, add a teaspoon of oil or cream to smooth out., Chill cake between crumb coat and final frosting for a neat finish., Start testing cake doneness at 22 minutes to avoid overbaking., For clean slices, chill cake 30 minutes before cutting and wipe knife between slices., Frozen raspberries can be used after thawing and draining; cook longer if needed to thicken filling., White chocolate chips can be used instead of bars, chop evenly for smooth melting., To make the cake dairy-free or vegan, substitute ingredients accordingly but texture may vary.

Nutrition

Find it online: https://cookerygood.com/white-chocolate-raspberry-dream-cake/