Indulge in the luxurious White Chocolate Raspberry Dream Cake, a stunning layered dessert that combines the rich sweetness of white chocolate with the tangy brightness of fresh raspberries. This show-stopping cake features moist vanilla layers filled with homemade raspberry compote, wrapped in silky white chocolate buttercream, and finished with an elegant white chocolate ganache drip. Perfect for special occasions or whenever you crave a truly decadent treat!
White Chocolate Raspberry Dream Cake
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tsp lemon juice
- 2 tsp cornstarch mixed with 2 tbsp water
- For the White Chocolate Buttercream:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 8 oz white chocolate melted and cooled
- 2 tsp vanilla extract
- 2-3 tbsp heavy cream adjust for consistency
For the White Chocolate Ganache Drip:
- 1 cup white chocolate chips or chopped white chocolate
- ½ cup heavy cream
For Garnish:
- Fresh raspberries
- Chocolate shavings
- Powdered sugar optional
Instructions
Cake:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Whisk together flour, baking powder, and salt in a bowl.
- In a large bowl, beat butter and sugar until light and fluffy (2-3 minutes).
- Beat in eggs one at a time, then mix in vanilla extract.
- Gradually add flour mixture, alternating with milk. Mix until just combined.
- Divide batter between pans and bake for 25-30 minutes until a toothpick comes out clean.
- Cool completely on wire racks.
Raspberry Filling:
- Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5 minutes.
- Stir in cornstarch mixture and cook for 1-2 minutes until thickened.
- Cool completely before using.
White Chocolate Buttercream:
- Beat butter until smooth.
- Gradually add powdered sugar, mixing on low speed.
- Add melted white chocolate, vanilla extract, and 2 tbsp heavy cream. Beat until smooth and fluffy.
- Add more cream if needed for desired consistency.
White Chocolate Ganache Drip:
- Heat heavy cream in a saucepan until simmering.
- Pour over white chocolate in a bowl. Let sit for 2-3 minutes, then stir until smooth.
- Cool slightly before use.
Assembly:
- Level cake layers if necessary.
- Spread raspberry filling on first layer.
- Add a layer of buttercream over the filling.
- Place second cake layer on top.
- Frost entire cake with remaining buttercream.
- Drizzle cooled ganache over the sides of the cake.
- Garnish with fresh raspberries, chocolate shavings, and optional powdered sugar.
- Chill slightly before serving to set the ganache. Enjoy your White Chocolate Raspberry Dream Cake!
Notes
This cake is a true showstopper, perfect for birthdays, anniversaries, or any special occasion that calls for an elegant and delicious dessert. The combination of white chocolate and raspberry creates a beautiful balance of sweetness and tartness. For best results, use high-quality white chocolate for both the buttercream and ganache. The cake can be made a day in advance and stored in the refrigerator; just bring it to room temperature before serving for the best flavor and texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.