Description
This White Chocolate Raspberry Dream Cake is a luscious and elegant dessert featuring moist layers of white chocolate-infused cake studded with fresh raspberries, enveloped in a rich and creamy white chocolate frosting. Perfect for celebrations or any special occasion, this cake combines sweet and tart flavors with a decadent texture that delights every bite.
Ingredients
Scale
Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 cup whole milk
- ½ cup sour cream
- 1 cup white chocolate chips, melted and slightly cooled
- 1 ½ cups fresh raspberries (plus extra for garnish)
- 1 tablespoon all-purpose flour (for tossing raspberries)
White Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 6 oz white chocolate, melted and cooled
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Pans and Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper to prevent sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure an even distribution of leavening agents and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, creating the perfect base for a tender cake.
- Add Eggs and Extracts: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition. Then mix in vanilla extract and almond extract if using, which adds subtle depth to the flavor.
- Stir in Melted White Chocolate: Gently fold the melted and slightly cooled white chocolate chips into the batter to infuse rich sweetness and creamy texture.
- Combine Milk and Sour Cream: In a separate bowl, whisk together the whole milk and sour cream to add moisture and tenderness to the cake.
- Alternate Adding Dry and Wet Ingredients: Add the dry flour mixture to the batter in three parts, alternating with the milk and sour cream mixture, beginning and ending with the dry ingredients. This method helps to prevent overmixing and maintains a tender crumb.
- Prepare Raspberries: Toss fresh raspberries with 1 tablespoon of flour to prevent them from sinking during baking, then gently fold them carefully into the batter.
- Fill Pans and Bake: Divide the cake batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes to set, then transfer them onto wire racks to cool completely before frosting.
- Make White Chocolate Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, then mix in the melted white chocolate, vanilla extract, salt, and enough heavy cream (2–3 tablespoons) to achieve your desired frosting consistency. Beat until light and fluffy.
- Assemble the Cake: Layer the cooled cakes on a serving plate, spreading frosting between each layer. Apply frosting evenly on top and around the sides of the assembled cake.
- Garnish and Serve: Decorate the finished cake with extra fresh raspberries and white chocolate shavings if desired. Refrigerate if not serving immediately to maintain freshness.
Notes
- Keep the cake refrigerated if not serving right away to preserve freshness and texture.
- You can substitute frozen raspberries, but thaw and drain them thoroughly before folding into the batter to avoid excess moisture.
- The almond extract adds a subtle depth of flavor but can be omitted if preferred.
