Description
Indulge in this luscious White Chocolate Raspberry Dream Cake, a moist and fluffy layered cake combining rich white chocolate batter with a sweet and tangy raspberry preserving filling, all enveloped in a creamy white chocolate cream cheese frosting. Perfect for celebrations or any special occasion, this classic American dessert offers a harmonious blend of flavors and textures that melt in your mouth.
Ingredients
Scale
For the Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup whole milk
- 1/2 cup white chocolate chips, melted and slightly cooled
For the Filling
- 1 cup raspberry preserves or seedless raspberry jam
For the Frosting
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 4 oz white chocolate, melted and cooled
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
For Garnish (optional)
- Fresh raspberries
- White chocolate curls
- Powdered sugar
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 3 minutes. This step is crucial for a tender crumb.
- Add Eggs and Extracts: Add the eggs one at a time, mixing thoroughly after each addition. Stir in vanilla and almond extracts to enhance flavor.
- Combine Dry and Wet Ingredients: Alternately add the flour mixture and milk to the butter mixture in three parts, beginning and ending with the flour. Mix just until combined to avoid overworking the batter.
- Fold in White Chocolate: Gently fold in the melted and slightly cooled white chocolate chips to incorporate delicate white chocolate flavor evenly.
- Divide Batter and Bake: Evenly divide the batter among the prepared cake pans, smoothing the tops with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.
- Prepare Frosting: Beat the softened butter and cream cheese together until smooth and creamy. Add melted white chocolate and vanilla extract, mixing well.
- Add Powdered Sugar and Cream: Gradually add the powdered sugar while beating until the frosting is fluffy. Add the heavy cream one tablespoon at a time to reach the desired spreading consistency.
- Assemble the Cake: Place one cake layer on a serving plate and spread half of the raspberry preserves evenly on top. Add the second layer and repeat with the remaining preserves. Top with the final cake layer.
- Frost the Cake: Cover the top and sides of the assembled cake with the white chocolate cream cheese frosting using a spatula or icing smoother for a clean finish.
- Garnish and Chill: Decorate with fresh raspberries and white chocolate curls as desired. Chill the cake in the refrigerator for 30 minutes before slicing to set the frosting.
Notes
- You can substitute fresh raspberry compote for preserves for a more tart and natural filling.
- This cake holds up well when made a day ahead and stored in the refrigerator—bring it to room temperature before serving for best flavor and texture.
