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White Chocolate Raspberry Dream Cake

Experience the irresistible combination of fluffy cake with white chocolate and fresh raspberries in this delightful dessert, perfect for any special occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, softened Ensure it's at room temperature
  • 1 cup milk Use whole milk for a richer flavor
  • 3 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3 large eggs Bring to room temperature
  • 1 cup white chocolate chips
  • 1 cup raspberry puree
Frosting Ingredients
  • 1 cup heavy cream
  • powdered sugar to taste powdered sugar For frosting, adjust for sweetness

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then stir in the vanilla extract.
  4. In another bowl, combine the flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with the milk. Mix until just combined.
  5. Fold in the white chocolate chips and raspberry puree into the batter.
  6. Pour the batter evenly into the prepared cake pans.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Frosting and Garnishing
  1. For the frosting, whip the heavy cream with powdered sugar until stiff peaks form.
  2. Frost the cooled cake layers and garnish with additional white chocolate shavings and fresh raspberries, if desired.

Notes

To store, keep the cake in the fridge for 3-4 days in an airtight container. For longer storage, freeze for up to 3 months.