White Chocolate Raspberry Dream Cake (Printable)
Elegant layer cake with white chocolate sponge, tangy raspberry filling, and rich cream cheese frosting
# What You’ll Need:
→ White Chocolate Sponge
01 - 2 ½ cups all-purpose flour
02 - 2 tsp baking powder
03 - ½ tsp salt
04 - 1 cup unsalted butter, softened
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 8 oz white chocolate, melted and slightly cooled
08 - 1 cup whole milk, room temperature
09 - 2 tsp vanilla extract
→ Raspberry Filling
10 - 1 ½ cups fresh raspberries
11 - ¼ cup granulated sugar
12 - 1 tbsp cornstarch
13 - 2 tbsp water
14 - 1 tsp lemon juice
→ White Chocolate Cream Cheese Frosting
15 - 12 oz white chocolate, chopped
16 - 8 oz cream cheese, softened
17 - ½ cup unsalted butter, softened
18 - 1 tsp 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. 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 Suggestions:
01 -
- The combination of white chocolate and fresh raspberries creates this incredible sweet-tart dance that keeps everyone coming back for seconds
- Despite its elegant appearance, this cake comes together with straightforward techniques that even beginner bakers can master confidently
02 -
- All your ingredients must be at room temperature before starting or the batter will curdle and the frosting will turn lumpy
- Let the melted white chocolate cool slightly but still be pourable when adding to the batter, otherwise it will seize and create hard lumps
03 -
- Freeze your cake layers for 30 minutes before frosting and you'll have virtually no crumbs in your final coat
- Use an offset spatula dipped in hot water and wiped dry to get that perfectly smooth frosting finish