Description
Indulgent white chocolate raspberry dream cake blends luxurious flavors into a spectacular dessert that whispers elegance. Sweet raspberry swirls and creamy white chocolate layers create a harmonious symphony you’ll savor with pure delight.
Ingredients
Scale
Cake Ingredients:
- 2 cups (480 ml) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs
- 1 cup (240 ml) milk
- 3/4 cup (135 g) white chocolate chips, melted
- 1/2 cup (113 g) unsalted butter, softened
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Frosting Ingredients:
- 4 cups (480 g) powdered sugar
- 1 cup (227 g) unsalted butter, softened
- 1/2 cup (90 g) white chocolate chips, melted
- 23 tablespoons (345 ml) milk
- 1 teaspoon vanilla extract
Decoration:
- Fresh raspberries
Instructions
- Warm the oven to 350F (175C) and prepare two 9-inch round cake pans by lightly greasing and dusting with flour.
- Using an electric mixer, whip butter and sugar until airy and pale. Incorporate eggs individually, ensuring thorough mixing after each addition. Blend in vanilla extract.
- Separately, sift together flour, baking powder, and salt. Gradually incorporate dry ingredients into butter mixture, alternating with milk. Gently stir in melted white chocolate until uniformly combined.
- Delicately fold fresh raspberries into the batter, distributing them evenly without crushing.
- Distribute batter equally between prepared cake pans. Bake for 25-30 minutes until a toothpick emerges clean when inserted into cake center. Allow cakes to rest in pans for 10 minutes, then transfer to wire rack for complete cooling.
- Prepare frosting by whipping softened butter until smooth. Incrementally add powdered sugar, melted white chocolate, vanilla extract, and milk, blending until achieving a silky, spreadable consistency.
- Position first cake layer on serving plate and apply a generous frosting layer. Carefully place second cake layer on top, then frost entire cake surface, covering top and sides completely.
- Embellish cake top with fresh raspberries, creating an elegant and appetizing presentation.
- Refrigerate cake for minimum 30 minutes to stabilize frosting and enhance flavor melding.
Notes
- Gently handle fresh raspberries to prevent crushing when folding into batter, ensuring whole fruit pieces remain intact throughout the cake.
- Consider freezing raspberries for 15 minutes before adding to batter to minimize bleeding and maintain structural integrity during mixing.
- For gluten-free adaptation, swap all-purpose flour with a high-quality gluten-free blend and add 1/2 teaspoon xanthan gum to improve texture and binding.
- When melting white chocolate, use double boiler method or microwave at 50% power in 15-second intervals to prevent scorching, stirring between each interval for smooth consistency.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 373 kcal
- Sugar: 38 g
- Sodium: 122 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 53 mg