White Chocolate Raspberry Dream Cake (Printable)
Elegant layer cake with moist white chocolate sponge, tangy raspberry filling, and luscious 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
# How-To Steps:
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.
03 - In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
04 - Mix in melted white chocolate and vanilla extract until fully combined.
05 - On low speed, alternately add the flour mixture and milk, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly among pans. Bake for 30–35 minutes or until a toothpick comes out clean. Cool cakes in pans for 10 minutes, then turn onto wire racks and 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.
09 - Place one cake layer on a serving plate. Spread with half the raspberry filling. Top with the second layer, 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. Chill for at least 1 hour before slicing.
# Expert Advice:
01 -
- The combination of tart raspberry and sweet white chocolate creates that perfect sophisticated balance that makes people pause and take notice
- This cake looks incredibly impressive but comes together with straightforward techniques you can master
02 -
- White chocolate seizes if even a drop of water touches it while melting, so wipe all bowls and utensils completely dry first
- Cooling cake layers completely before assembly prevents the raspberry filling from melting and sliding off
03 -
- Use a kitchen scale to weigh your flour instead of measuring by volume for consistent, bakery-quality results every time
- Place a dab of frosting under your cake plate to keep it from sliding around during decorating