White Chocolate Raspberry Dream Cake
A luscious cake combining creamy white chocolate and fresh raspberry filling, layered to perfection and topped with a smooth white chocolate ganache. Ideal for special occasions or as a weekend treat.
Ingredients
Cake Batter:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk
Raspberry Filling:
- 1 cup fresh raspberries or frozen, thawed and drained
- ¼ cup sugar
- 1 tbsp lemon juice
White Chocolate Ganache:
- 1 cup white chocolate chips
- ½ cup heavy cream
Instructions
Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- In a separate bowl, mix flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk. Mix until just combined.
- Divide the batter evenly into the prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean. Allow cakes to cool.
Prepare the Raspberry Filling:
- In a saucepan, combine raspberries, sugar, and lemon juice. Simmer over medium heat until raspberries break down and mixture thickens. Let cool.
Make the White Chocolate Ganache:
- Heat heavy cream in a saucepan until warm (do not boil). Pour over white chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth. Cool to a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate, spread raspberry filling evenly, then add a layer of white chocolate ganache.
- Place the second cake layer on top and cover the entire cake with the remaining ganache.