White Chocolate Raspberry Dream Cake (Printer-friendly)

Elegant layer cake with moist white chocolate sponge, tangy raspberry filling, and creamy frosting—ideal for celebrations.

# What You'll Need:

→ For the White Chocolate Sponge

01 - 2 ½ cups all-purpose flour
02 - 2 tsp baking powder
03 - ½ tsp salt
04 - 1 cup unsalted butter, softened
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 8 oz white chocolate, melted and slightly cooled
08 - 1 cup whole milk, room temperature
09 - 2 tsp vanilla extract

→ For the Raspberry Filling

10 - 1 ½ cups fresh raspberries
11 - ¼ cup granulated sugar
12 - 1 tbsp cornstarch
13 - 2 tbsp water
14 - 1 tsp lemon juice

→ For the White Chocolate Cream Cheese Frosting

15 - 12 oz white chocolate, chopped
16 - 8 oz cream cheese, softened
17 - ½ cup unsalted butter, softened
18 - 1 tsp vanilla extract
19 - 2 ½ cups confectioners' sugar, sifted

→ For Garnish

20 - Fresh raspberries (optional)
21 - White chocolate curls or shavings (optional)

# How To Make It:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
04 - Mix in melted white chocolate and vanilla extract until incorporated.
05 - On low speed, alternately add the flour mixture and milk, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly among pans. Bake for 30-35 minutes or until a toothpick comes out clean. Cool cakes in pans for 10 minutes, then turn onto wire racks and cool completely.
07 - In a saucepan, combine raspberries, sugar, lemon juice, and water over medium heat. Bring to a simmer and mash berries. Stir in cornstarch and cook for 2-3 minutes until thickened. Transfer to a bowl and cool completely.
08 - Melt white chocolate gently and cool to room temperature. In a large bowl, beat cream cheese and butter until smooth. Mix in cooled white chocolate and vanilla. Gradually add confectioners' sugar, beating until fluffy.
09 - Place one cake layer on a serving plate. Spread with half the raspberry filling. Top with the second layer and repeat with remaining filling. Add the final cake layer.
10 - Frost top and sides with white chocolate cream cheese frosting. Decorate with fresh raspberries and white chocolate curls as desired. Chill for at least 1 hour before slicing.

# Expert Hints:

01 -
  • The perfect balance of sweet white chocolate and bright tart raspberries keeps you coming back for another slice
  • This cake somehow tastes even more incredible on day two, if you can manage to save any
02 -
  • Let the melted white chocolate cool to room temperature before adding it to your batter, otherwise you will end up with scrambled eggs
  • The raspberry filling must be completely cold before assembly, or it will melt your frosting and slide right off the cake
03 -
  • Toast your cake pans in the warm oven for 5 minutes before greasing them, the butter creates an even better nonstick surface
  • Add a teaspoon of almond extract to the frosting for an unexpected flavor that everyone will ask about

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