White Chocolate Raspberry Dream Cake (Printable version)
Elegant layered dessert with white chocolate sponge and fresh raspberry filling
# What You’ll Need:
→ 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
→ 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
→ 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
→ Garnish
20 - Fresh raspberries
21 - White chocolate curls or shavings
# 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 until evenly blended.
03 - In a large bowl, beat butter and sugar until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, mixing thoroughly after each addition.
04 - Mix in melted white chocolate and vanilla extract until fully incorporated into the batter.
05 - On low speed, alternately add the flour mixture and milk, beginning and ending with flour. Mix until just combined to avoid overworking the batter.
06 - Divide batter evenly among prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then turn onto wire racks to 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 and spreadable.
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. Frost top and sides evenly with white chocolate cream cheese frosting.
10 - Decorate with fresh raspberries and white chocolate curls as desired. Refrigerate for at least 1 hour before slicing to allow flavors to meld and frosting to set.
# Expert tips:
01 -
- The white chocolate sponge stays incredibly moist thanks to melted white chocolate in the batter itself
- That tart raspberry filling cuts through all the sweetness perfectly so every bite feels balanced
- People will assume you spent hours on this but the assembly is actually quite forgiving
02 -
- The melted white chocolate must be cooled before adding it to the batter or it will scramble your eggs
- Chilling the assembled cake for at least an hour makes cutting much cleaner and prevents the layers from sliding
03 -
- If your white chocolate seizes while melting, add a teaspoon of vegetable oil and stir gently until smooth again
- Wrap your cake pans with dampened cake strips before baking to ensure perfectly flat layers