Description
A delightful and indulgent cake featuring layers of white chocolate and fresh raspberries, perfect for any special occasion.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
- 6 ounces white chocolate, melted
- 1 1/2 cups fresh raspberries
- 1/2 cup raspberry jam
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract until fully incorporated.
- In a separate bowl, combine the whole milk and sour cream, stirring until smooth.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream mixture, beginning and ending with the dry ingredients.
- Beat the batter on low speed until just combined, being careful not to overmix.
- Fold in the melted white chocolate gently with a spatula until fully incorporated.
- Divide the batter evenly between the prepared cake pans.
- Smooth the tops of the batter with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes.
- Turn the cakes out onto a wire rack to cool completely.
- While the cakes cool, prepare the raspberry filling by mashing the fresh raspberries in a bowl until they are broken down into small pieces.
- Stir in the raspberry jam until fully combined, then set aside.
- To make the whipped cream, beat the heavy whipping cream, powdered sugar, and vanilla extract in a large bowl with an electric mixer on high speed until stiff peaks form.
- Once the cakes are completely cool, place one cake layer on a serving platter.
- Spread a layer of the raspberry filling evenly over the top of the first cake layer.
- Top with a generous layer of whipped cream, spreading it evenly over the raspberry filling.
- Place the second cake layer on top, pressing gently to secure.
- Spread the remaining whipped cream over the top and sides of the cake.
- Garnish the top with fresh raspberries, arranging them in a decorative pattern.
- Chill the cake in the refrigerator for at least 1 hour before serving to allow the layers to set.
- Serve and enjoy your White Chocolate Raspberry Dream Cake.
Notes
- Ensure the white chocolate is fully melted before folding it into the batter.
- For a richer flavor, use high-quality white chocolate.
- Fresh raspberries can be substituted with frozen ones, but make sure to thaw and drain them first.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: White Chocolate Raspberry Dream Cake, dessert, cake, raspberry, white chocolate