White Chocolate Raspberry Dream Cake (Printable version)
Elegant layer cake featuring moist white chocolate sponge with fresh raspberry filling and creamy white chocolate frosting.
# What You'll Need:
→ White Chocolate Sponge
01 - 2 ½ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 8 oz white chocolate, melted and slightly cooled
08 - 1 cup whole milk, room temperature
09 - 2 teaspoons vanilla extract
→ Raspberry Filling
10 - 1 ½ cups fresh raspberries
11 - ¼ cup granulated sugar
12 - 1 tablespoon cornstarch
13 - 2 tablespoons water
14 - 1 teaspoon lemon juice
→ White Chocolate Cream Cheese Frosting
15 - 12 oz white chocolate, chopped
16 - 8 oz cream cheese, softened
17 - ½ cup unsalted butter, softened
18 - 1 teaspoon vanilla extract
19 - 2 ½ cups confectioners' sugar, sifted
→ Garnish
20 - Fresh raspberries
21 - White chocolate curls or shavings
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
04 - Mix in melted white chocolate and vanilla extract until fully incorporated.
05 - On low speed, alternately add the flour mixture and milk, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly among pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool cakes in pans for 10 minutes, then turn onto wire racks and cool completely.
07 - In a saucepan, combine raspberries, sugar, lemon juice, and water over medium heat. Bring to a simmer and mash berries. Stir in cornstarch and cook for 2-3 minutes until thickened. Transfer to a bowl and cool completely.
08 - Melt white chocolate gently and cool to room temperature. In a large bowl, beat cream cheese and butter until smooth. Mix in cooled white chocolate and vanilla. Gradually add confectioners' sugar, beating until fluffy.
09 - Place one cake layer on a serving plate. Spread with half the raspberry filling. Top with the second layer and repeat with remaining filling. Add the final cake layer. Frost top and sides with white chocolate cream cheese frosting.
10 - Decorate with fresh raspberries and white chocolate curls as desired. Chill for at least 1 hour before slicing.
# Expert advice:
01 -
- The white chocolate sponge stays incredibly moist for days thanks to the melted chocolate in the batter
- Fresh raspberry filling cuts through the richness with just the right tart brightness
- This cake looks stunning but the step by step assembly makes it totally achievable
02 -
- Room temperature ingredients are non negotiable—cold eggs will cause your melted white chocolate to seize into hard lumps
- The raspberry filling must be completely cool before assembling or it will melt the frosting and slide right off the cake
03 -
- When testing the cake for doneness start checking at 28 minutes since white chocolate cakes can dry out quickly
- If your frosting feels too soft to spread pop it in the refrigerator for 15 minutes to firm up slightly