White Chocolate Raspberry Dream Cake

White Chocolate Raspberry Dream Cake

rich, elegant, and beautifully balanced with creamy sweetness and bright raspberry flavor.

Ingredients

• For the White Chocolate Cake

• 2 ½ cups (315g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (225g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large egg whites
• 1 tbsp vanilla extract
• 6 oz (170g) white chocolate, melted and slightly cooled
• 1 cup (240ml) whole milk
• ½ cup (120g) sour cream

• For the Raspberry Filling

• 2 cups (250g) fresh or frozen raspberries
• ½ cup (100g) granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

• For the White Chocolate Buttercream

• 1 ½ cups (340g) unsalted butter, softened
• 5 cups (600g) powdered sugar
• 6 oz (170g) white chocolate, melted and cooled
• 2–3 tbsp heavy cream
• 1 tsp vanilla extract

Instructions

Preheat your oven to 175°C (350°F) and prepare two or three 8-inch cake pans by greasing and lining the bottoms with parchment paper.

Whisk together the flour, baking powder, and salt in a bowl and set aside. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the egg whites one at a time, mixing well after each addition. Stir in the vanilla and melted white chocolate.

Alternate adding the dry ingredients with the milk, mixing gently just until combined. Fold in the sour cream to keep the cake tender and moist. Divide the batter evenly between the pans and bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.

While the cakes cool, prepare the raspberry filling by combining raspberries, sugar, and lemon juice in a saucepan over medium heat. As the berries break down, stir in the cornstarch mixture and cook until thickened. Remove from heat and allow it to cool completely — it will thicken further as it cools.

For the buttercream, beat the butter until creamy and pale. Gradually add powdered sugar, mixing well. Pour in the melted white chocolate and vanilla, then add heavy cream a little at a time until smooth and fluffy.

To assemble, place one cake layer on your serving plate. Pipe a border of buttercream around the edge to hold the filling, then spread a generous layer of raspberry filling inside the border. Place the next layer on top and repeat if making a three-layer cake. Finish with the final layer and frost the entire cake with white chocolate buttercream.

Chill briefly to set, then decorate with fresh raspberries, white chocolate shavings, or a gentle raspberry drizzle for that dreamy finish.