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White Chocolate Raspberry Deam Cake Recipe

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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.

Ingredients

Scale
  • 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.

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