Description
This White Chocolate Raspberry Dream Cake is a luscious dessert featuring moist vanilla cake layers studded with white chocolate chips and topped with a light and creamy white chocolate whipped frosting. Fresh raspberries add a burst of tartness to balance the sweetness, making it a perfect cake for special occasions and celebrations.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk (or milk + lemon juice)
- 1 tsp vanilla extract
- 1 cup white chocolate chips
Frosting Ingredients
- 1 cup white chocolate chips (for melting)
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- Fresh raspberries (to taste)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two round cake pans to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Cream Butter and Eggs: In a separate bowl, cream the softened butter until smooth and fluffy. Then beat in the eggs one at a time until fully incorporated. Add in the buttermilk and vanilla extract and mix well.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid over-mixing. Fold in the white chocolate chips evenly throughout the batter.
- Bake the Cake Layers: Divide the batter evenly between the two prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool completely.
- Prepare White Chocolate Whipped Frosting: Melt the 1 cup of white chocolate chips gently using a double boiler or microwave in short bursts, stirring until smooth. In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold the melted white chocolate into the whipped cream to create a fluffy, creamy frosting.
- Assemble and Garnish: Once the cakes are completely cool, spread the white chocolate whipped frosting evenly over the first layer, place the second layer on top, and frost the top and sides of the cake. Garnish the cake decoratively with fresh raspberries to add a vibrant touch and fresh flavor.
Notes
- For buttermilk substitute, use 1 cup milk with 1 tbsp lemon juice or vinegar, let it sit for 5 mins before using.
- Ensure cakes are completely cooled before frosting to prevent melting the frosting.
- You can use frozen raspberries, but be sure to thaw and drain them well before garnishing.
- White chocolate chips can be substituted with chopped white chocolate bars if preferred.
- This cake can be stored covered in the refrigerator for up to 3 days.
