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White Chocolate Raspberry Dream Cake : A Heavenly Dessert Recipe

White Chocolate Raspberry Dream Cake : A Heavenly Dessert Recipe
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★★★★★

5.1 from 6 reviews

White Chocolate Raspberry Dream Cake is a luscious, multi-layered dessert featuring moist white chocolate-infused cake layers paired with a tangy raspberry filling and a smooth white chocolate buttercream frosting. Its delicate balance of sweet and tart flavors, along with elegant garnishes, makes it perfect for special occasions and gatherings.

Ingredients

Scale

For the cake:

  • 2½ cups all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 1¾ cups granulated sugar
  • 4 large eggs
  • 1½ tsp vanilla extract
  • ½ cup white chocolate chips, melted
  • 1¼ cups whole milk

For the raspberry filling:

  • 1½ cups fresh or frozen raspberries
  • ½ cup sugar
  • 2 tbsp lemon juice
  • 2 tbsp cornstarch mixed with 2 tbsp water

For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup white chocolate, melted and cooled
  • 2–3 tbsp milk
  • 1 tsp vanilla extract

Optional garnish:

  • Fresh raspberries
  • White chocolate curls or shavings
  • Mint leaves

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking and ensure even baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for combining later.
  3. Cream butter and sugar: Using a large bowl, beat the softened butter and granulated sugar together until light and fluffy, creating a smooth base for the cake batter.
  4. Add eggs and flavorings: Incorporate the eggs one at a time, beating well after each addition to create a uniform batter. Stir in the vanilla extract and the melted white chocolate for rich flavor.
  5. Combine wet and dry: Alternate adding the flour mixture and whole milk to the batter, beginning and ending with the flour. Mix gently until just combined to avoid overworking the batter.
  6. Divide and bake: Divide the batter evenly among the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
  7. Prepare raspberry filling: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the berries break down. Stir in the cornstarch slurry and cook until thickened. Remove from heat and let cool completely.
  8. Make the frosting: Beat the softened butter until creamy. Gradually add powdered sugar, beating until smooth. Stir in the melted white chocolate, vanilla extract, and 2–3 tablespoons of milk until the desired frosting consistency is achieved.
  9. Assemble the cake: Level the cooled cake layers if necessary. Place the first layer on a cake board or serving plate. Spread a thin layer of frosting, then a generous layer of raspberry filling. Repeat with the second layer.
  10. Frost and decorate: Frost the outside and top of the assembled cake smoothly with the remaining frosting. Chill the cake briefly to set the frosting. Garnish with fresh raspberries, white chocolate curls or shavings, and mint leaves as desired.

Notes

  • Use room temperature ingredients for best batter consistency.
  • Frozen raspberries can be used; thaw and drain excess juice before making the filling.
  • White chocolate chips should be melted gently over a double boiler or in short bursts in the microwave to avoid burning.
  • Ensure the cake layers are completely cool before frosting to prevent melting.
  • Chilling the cake after frosting helps to achieve cleaner, crisper slices.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
  • Store the cake covered in the refrigerator for up to 3 days.

Nutrition

Keywords: white chocolate cake, raspberry filling, white chocolate frosting, layered cake, dessert, party cake, holiday dessert

Find it online: https://zarameals.com/white-chocolate-raspberry-dream-cake-a-heavenly-dessert-recipe/