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White Chocolate Raspberry Dream Cake

Heavenly White Chocolate Raspberry Dream Cake for Celebrations

This White Chocolate Raspberry Dream Cake combines creamy white chocolate and tart raspberry, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour can use gluten-free flour for a gluten-free version
  • 2 tsp baking powder ensure it’s fresh for best results
  • 1 pinch salt enhances the flavor balance
  • 1 cup unsalted butter softened and at room temperature
  • 2 cups granulated sugar helps create a light, fluffy texture
  • 4 large eggs room temperature for better incorporation
  • 1 tsp vanilla extract adds depth to flavor
  • 1 cup white chocolate chips melted and cooled slightly
  • 1 cup whole milk contributes to moisture
For the Raspberry Filling
  • 2 cups raspberries fresh or frozen
  • 0.5 cup sugar for filling
  • 1 tbsp lemon juice brightens flavor
  • 1 tbsp cornstarch mixed with water to thicken
For the Frosting
  • 1 cup unsalted butter softened for frosting
  • 4 cups powdered sugar sweetens and adds structure
  • 1 cup melted white chocolate slightly cooled before use
  • 2-3 tbsp milk to adjust frosting consistency
For Garnish (Optional)
  • mint leaves for decoration
  • fresh raspberries for presentation
  • white chocolate curls to elevate the cake's appeal

Equipment

  • 8-inch round cake pans
  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • Medium saucepan

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar until light and fluffy. Add eggs one at a time; mix well after each.
  4. Stir in vanilla and melted chocolate. Alternate adding dry ingredients and milk until barely combined.
  5. Divide batter among pans and bake for 25-30 minutes. Cool in pans for 10 minutes before transferring.
  6. For raspberry filling, cook raspberries, sugar, and lemon juice over medium heat until thickened.
  7. Beat butter for frosting and gradually add powdered sugar and melted chocolate. Adjust with milk.
  8. Assemble cake with raspberry filling and frosting between layers. Frost top and sides generously.
  9. Chill the frosted cake for about 30 minutes to set. Garnish with raspberries, mint, and chocolate curls.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 54gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 62mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 32gVitamin A: 600IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better blending. Don't overmix the batter to maintain a fluffy texture.

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