White Chocolate Raspberry Dream Cake (Print version)
Elegant layer cake featuring moist white chocolate sponge, fresh raspberry filling, and creamy white chocolate frosting.
# What you need:
→ White Chocolate Sponge
01 - 2 ½ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 8 ounces white chocolate, melted and cooled
08 - 1 cup whole milk, room temperature
09 - 2 teaspoons vanilla extract
→ Raspberry Filling
10 - 1 ½ cups fresh raspberries
11 - ¼ cup granulated sugar
12 - 1 tablespoon cornstarch
13 - 2 tablespoons water
14 - 1 teaspoon lemon juice
→ White Chocolate Cream Cheese Frosting
15 - 12 ounces white chocolate, chopped
16 - 8 ounces cream cheese, softened
17 - ½ cup unsalted butter, softened
18 - 1 teaspoon vanilla extract
19 - 2 ½ cups confectioners' sugar, sifted
→ Garnish
20 - Fresh raspberries
21 - White chocolate curls or shavings
# Directions:
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 well combined.
03 - In a large bowl, beat butter and sugar until light and fluffy, about 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.
05 - On low speed, alternately add the flour mixture and milk, beginning and ending with flour. Mix until just combined, being careful not to overmix.
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 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 advice:
01 -
- The white chocolate sponge stays incredibly moist for days, unlike other layer cakes that dry out
- That tart raspberry cutting through the sweet frosting is the kind of flavor balance people swoon over
02 -
- White chocolate seizes if even a drop of water gets into it while melting—keep your bowls and utensils completely dry
- The raspberry filling must be completely cool before spreading, or it will melt your frosting and slide right off the cake
03 -
- Use gel food coloring instead of liquid to tint your frosting without altering the consistency
- Buy extra raspberries for snacking while you decorate because you will definitely eat some