๐ช๐ต๐ถ๐๐ฒ ๐๐ต๐ผ๐ฐ๐ผ๐น๐ฎ๐๐ฒ ๐ฅ๐ฎ๐๐ฝ๐ฏ๐ฒ๐ฟ๐ฟ๐ ๐๐ฟ๐ฒ๐ฎ๐บ ๐๐ฎ๐ธ๐ฒ
Indulge in this decadent White Chocolate Raspberry Dream Cakeโmoist, fluffy cake layers paired with creamy white chocolate frosting and topped with fresh raspberries. Perfect for any special occasion or as a sweet treat
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 1 hour 30 minutes (including cooling)
- Yield: 12-16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3/4 cup white chocolate chips, melted
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup fresh raspberries
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup white chocolate chips, melted
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
- Fresh raspberries for decoration
Instructions
- Preheat oven to 350ยฐF (175ยฐC). Grease and flour two 9-inch round cake pans.
- In a bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir in the melted white chocolate until well combined.
- Gently fold in the fresh raspberries.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting: In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, melted white chocolate, vanilla extract, and milk, mixing until smooth and creamy.
- Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Decorate with fresh raspberries on top.
- Chill the cake for at least 30 minutes before serving to set the frosting.
Notes
- For an extra burst of flavor, you can add a little lemon zest to the frosting.
- This cake can be stored in the refrigerator for up to 3 days.
- For a richer flavor, substitute heavy cream for the milk in the frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 42g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg