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White Chocolate Raspberry Dream Cake

White Chocolate Raspberry Dream Cake for Sweet Celebrations

This White Chocolate Raspberry Dream Cake combines luxurious white chocolate and tart raspberries, creating a delicious centerpiece for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-purpose flour Substitute with cake flour for lighter texture
  • 2 teaspoons Baking powder Ensure it's fresh for effectiveness
  • 1/2 teaspoon Salt Essential for flavor balance
  • 1 cup Unsalted butter Can substitute with plant-based butter for dairy-free
  • 1 1/2 cups Granulated sugar Brown sugar adds moisture and depth
  • 4 large Large eggs Egg replacers can be used for a vegan option
  • 2 teaspoons Vanilla extract Use pure vanilla for best taste
  • 1 cup White chocolate chips Choose high-quality baking chocolate
  • 1 cup Whole milk Can substitute with buttermilk or almond milk
For the Raspberry Filling
  • 2 cups Fresh or frozen raspberries Use fresh for brightness or thawed frozen with excess water drained
  • 1/2 cup Sugar Adjust based on tartness of raspberries
  • 1 tablespoon Lemon juice Fresh is best, but bottled can work
  • 1 tablespoon Cornstarch Can substitute with arrowroot powder
For the Frosting
  • 1 cup Unsalted butter Avoid margarine for best outcome
  • 4 cups Powdered sugar Essential for desired consistency
  • 1 cup White chocolate Use high-quality chocolate
  • 2 tablespoons Milk Choose based on dietary preferences
  • 2 teaspoons Vanilla extract

Equipment

  • oven
  • mixing bowls
  • Electric mixer
  • saucepan
  • Cake pans
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Mix the flour, baking powder, and salt in a bowl.
  2. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract and melted white chocolate.
  3. Gradually alternate adding the dry ingredients and whole milk until well combined.
  4. Divide the batter into the prepared pans and bake for approximately 30 minutes, checking for doneness with a toothpick.
  5. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
  6. In a saucepan, combine raspberries, sugar, and lemon juice. Cook while stirring for about 5 minutes.
  7. Mix cornstarch with cold water and stir it into the raspberry mixture, cooking until thickened for about 2-3 minutes.
  8. Beat softened butter with an electric mixer until fluffy, then gradually add powdered sugar until combined.
  9. Melt remaining white chocolate and mix it into the frosting along with a splash of milk and vanilla extract.
  10. Level the tops of the cooled cake layers, spread raspberry filling between layers, and frost the entire cake with white chocolate frosting.
  11. Chill the completed cake in the refrigerator for about 30 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 700IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Make sure all ingredients are at room temperature for the best results. Avoid overmixing to keep the cake tender. Chill the assembled cake for easier slicing.

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