There's something truly magical about the combination of white chocolate and raspberries. The sweet, creamy richness of the chocolate pairs beautifully with the tartness of the berries, creating a dessert that's both indulgent and refreshing. This White Chocolate Raspberry Dream Cake is a showstopper, perfect for birthdays, holidays, or any special occasion that calls for a decadent treat.
I first made this cake for a family gathering, and it was an instant hit. The velvety white chocolate ganache, the soft, moist cake layers, and the bright raspberry filling created the perfect harmony of flavors. Now, it's a must-bake in our house whenever we crave something elegant yet irresistibly delicious.
Why You'll Love This White Chocolate Raspberry Dream Cake
Get ready to fall in love with the most luxurious cake you've ever tasted. This recipe is more than just a dessert; it's an experience.
First, the flavors are simply divine. The creamy sweetness of white chocolate combined with the vibrant tang of raspberries creates an unforgettable contrast that keeps you coming back for more.
It's also surprisingly easy to make. While it looks like a bakery-level creation, the steps are straightforward, and with a little patience, you'll have a stunning cake that impresses everyone.
Not to mention, this cake is perfect for special occasions. Whether you're celebrating a birthday, anniversary, or holiday, this dessert will be the star of the table.
Plus, you can easily customize it to fit your preferences. Swap the raspberries for strawberries, add a hint of almond extract, or use dark chocolate instead of white for a whole new twist.
Ingredients Notes

The secret to this cake's incredible taste lies in using high-quality ingredients. Here's what you need to know about each key component.
White chocolate is the heart of this cake. Be sure to use real white chocolate, not candy melts, for the best flavor and texture. A good-quality white chocolate bar will melt beautifully into the ganache and the cake batter.
Raspberries provide the perfect tart contrast. Fresh raspberries work best for the filling and decoration, but if you're making this out of season, frozen raspberries can be used. Just be sure to thaw and drain them well.
Butter and sugar create a rich, tender crumb. Using unsalted butter allows you to control the salt content, enhancing the cake’s overall flavor without overpowering it.
Cake flour gives the cake its delicate, airy texture. If you don't have cake flour, you can substitute it with all-purpose flour mixed with a little cornstarch.
Heavy cream is essential for making the white chocolate ganache silky smooth. It adds a luscious, creamy consistency that brings everything together beautifully.
How To Make This White Chocolate Raspberry Dream Cake
Creating this dreamy cake is easier than you think. Follow these steps to achieve bakery-quality results.
Start by preheating your oven and preparing your cake pans. Grease them well and line the bottoms with parchment paper to ensure easy removal later.
In a heatproof bowl, melt the white chocolate with a splash of heavy cream. Stir until smooth and set aside to cool slightly while you prepare the batter.
Cream together the butter and sugar until light and fluffy. This step is crucial for creating a tender cake, so don’t rush it. Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the dry ingredients, then gradually add them to the wet mixture, alternating with the buttermilk. Finally, fold in the melted white chocolate, ensuring everything is well combined.
Divide the batter evenly between the prepared cake pans and bake until golden brown and a toothpick inserted in the center comes out clean. Let the cakes cool completely before assembling.
For the filling, mash the raspberries with a bit of sugar, then strain to remove the seeds if desired. Spread the raspberry filling between the cake layers, followed by a generous layer of white chocolate ganache.
To finish, frost the entire cake with the remaining ganache and decorate with fresh raspberries and white chocolate shavings for an elegant touch.
Storage Options
If you have leftovers (which is rare with this cake!), storing them properly will keep the cake fresh and delicious.
For short-term storage, keep the cake in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigerate it instead.
For longer storage, refrigerate the cake for up to five days. Wrap it tightly in plastic wrap before placing it in the fridge to prevent it from drying out.
You can also freeze this cake for up to two months. Wrap each slice in plastic wrap, then store in an airtight container. Let it thaw in the fridge overnight before serving.
To reheat a slice, let it sit at room temperature for about 15 minutes to soften, or microwave it for a few seconds for a warm, gooey treat.
Variations and Substitutions
This recipe is incredibly versatile, allowing you to switch up flavors while keeping the same dreamy texture.
Try using dark or milk chocolate instead of white chocolate for a richer, more intense flavor.
Substitute strawberries for raspberries if you prefer a slightly sweeter berry flavor. You can also mix in blueberries for a fun twist.
If you're dairy-free, use coconut cream instead of heavy cream and a high-quality dairy-free white chocolate alternative.
For an almond-flavored variation, add a teaspoon of almond extract to the batter and sprinkle slivered almonds over the frosting.
Don’t be afraid to experiment! This cake is your canvas, and you can create a flavor combination that perfectly suits your taste.

White Chocolate Raspberry Deam Cake Recipe
This White Chocolate Raspberry Dream Cake is a perfect combination of sweet and tart flavors. Moist vanilla cake layers are filled with a luscious white chocolate ganache and tangy raspberry preserves, making it an irresistible dessert for any occasion.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
-
Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
-
White Chocolate Ganache:
- 8 oz white chocolate, chopped
- ½ cup heavy cream
-
Raspberry Filling:
- 1 cup raspberry preserves
-
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a bowl, whisk flour, baking powder, and salt. Set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding flour mixture and milk, beginning and ending with flour. Mix until combined.
- Divide batter evenly between cake pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cakes cool completely.
- For ganache, heat heavy cream until hot but not boiling. Pour over white chocolate and stir until smooth. Let cool slightly.
- For frosting, beat butter until creamy. Gradually add powdered sugar, then mix in vanilla and heavy cream until fluffy.
- Assemble cake: Spread raspberry preserves on one cake layer, then drizzle white chocolate ganache. Place second cake layer on top and frost the entire cake.
- Garnish with fresh raspberries and extra white chocolate if desired. Serve and enjoy!
Notes
- Use high-quality white chocolate for the best flavor.
- Chill the cake layers before assembling for easier frosting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 200mg
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