A slice of heaven, this White Chocolate Raspberry Dream Cake combines rich white chocolate and tangy raspberries in a fluffy, melt-in-your-mouth cake.
Perfect for any celebration or just a sweet indulgence!
The White Chocolate Raspberry Dream Cake is a decadent and visually stunning dessert that combines the richness of white chocolate with the tart sweetness of fresh raspberries.
This cake features multiple layers of moist, fluffy vanilla or white chocolate cake that are perfectly balanced by a luscious raspberry filling. The filling is often made with pureed raspberries, offering a burst of fruity flavor that complements the creamy white chocolate.
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup whole milk
cup white chocolate chips, melted
1 ½ cups fresh raspberries (or frozen, thawed)
For the Frosting:
1 cup heavy cream
8 oz white chocolate, chopped
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
For Garnish:
Fresh raspberries
White chocolate shavings
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the melted white chocolate until smooth.
Gently fold in the raspberries, being careful not to break them apart.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
While the cakes cool, prepare the frosting: In a heatproof bowl, melt the white chocolate with heavy cream over a double boiler or in the microwave in 30-second intervals, stirring between each. Once melted, let it cool to room temperature.
In a large bowl, beat the cream cheese until smooth, then add the cooled white chocolate mixtu