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Slice of White Chocolate Raspberry Dream Cake garnished with fresh raspberries

White Chocolate Raspberry Dream Cake

This cake features tender vanilla layers enriched with white chocolate, layered with refreshing raspberry jam, and finished with silky white chocolate buttercream.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Baked
Calories: 550
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 2 ½ cups all-purpose flour spoon and level for accuracy
  • 2 ½ teaspoons baking powder
  • ½ teaspoon fine salt
  • ¾ cup unsalted butter, softened to room temperature
  • 1 ¾ cups granulated sugar
  • 4 large eggs at room temperature
  • 1 ½ teaspoons vanilla extract
  • ½ cup white chocolate chips, melted and slightly cooled
  • 1 ¼ cups whole milk room temperature or milk substitute
Raspberry Filling
  • 1 ½ cups fresh or frozen raspberries fresh are great in season, frozen work excellently year-round
  • ½ cup granulated sugar
  • 2 tablespoons lemon juice freshly squeezed for brightness
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water to make a slurry
White Chocolate Buttercream
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted for a smooth finish
  • ½ cup white chocolate, melted and cooled slightly
  • 2-3 tablespoons milk to reach the consistency you prefer
  • 1 teaspoon vanilla extract
Garnish and Finish
  • Fresh raspberries for topping
  • White chocolate curls or shavings to decorate
  • Fresh mint leaves for color and aroma

Method
 

Preparation
  1. Preheat the oven to 350 F. Grease and flour three 8-inch round cake pans, or line bottoms with parchment rounds.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed until pale and fluffy, about 3 to 4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and melted white chocolate until just combined.
  5. Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour. Mix on low speed until just combined.
Baking
  1. Divide the batter evenly among the prepared pans and smooth the tops.
  2. Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
  3. Let the cakes cool in their pans for about 10 minutes. Then invert each layer onto a wire rack to cool completely.
Raspberry Filling Preparation
  1. In a medium saucepan, combine raspberries, sugar, and lemon juice. Cook until the berries break down, about 5 to 8 minutes.
  2. Stir in the cornstarch slurry and cook until thickened and glossy.
  3. Refrigerate the filling until fully cool and spreadable.
Buttercream Preparation
  1. Beat the softened butter until creamy. Gradually add powdered sugar and mix until fluffy.
  2. Stir in the cooled melted white chocolate, vanilla, and milk until desired consistency is reached.
Assembly
  1. Level the cake tops if domed and place the first layer on a serving plate.
  2. Spread a thin layer of frosting, then a generous layer of raspberry filling. Repeat with the second layer and top with the final layer.
  3. Apply a thin crumb coat and chill for 15 to 20 minutes. Frost the outside smoothly and chill slightly to let the buttercream firm.
  4. Decorate with fresh raspberries, white chocolate curls, and mint leaves as desired.

Notes

Store in an airtight container for up to 4 days in the refrigerator. Bring to room temperature before serving for best flavor.