Description
Indulgent White Chocolate Raspberry Dream Cake beckons with layers of creamy elegance and fruity charm. Silky white chocolate mousse nestles between delicate cake layers, promising a dessert that whispers luxury and pure delight.
Ingredients
Scale
Cake Base:
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 0.5 cup sour cream
Flavor and Garnish:
- 6 ounces (170 grams) white chocolate, melted
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and prepare three 8-inch cake pans by greasing and dusting with flour.
- Combine flour, baking powder, and salt in a mixing bowl, whisking thoroughly to ensure even distribution.
- In a separate large bowl, cream butter and sugar until the mixture becomes pale and fluffy, creating a smooth base.
- Incorporate eggs individually into the butter mixture, ensuring each is fully integrated before adding the next. Blend in vanilla extract for enhanced flavor.
- Gradually fold dry ingredients into the wet mixture, alternating with milk and sour cream to maintain a smooth, consistent batter.
- Gently fold melted white chocolate into the batter, creating a rich and creamy texture.
- Distribute the batter evenly among the prepared cake pans, ensuring uniform thickness.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
- For the raspberry filling, combine raspberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat.
- Simmer the raspberry mixture until it thickens and reduces, stirring occasionally. Remove from heat and let cool to room temperature.
- Prepare the frosting by beating butter until it becomes smooth and creamy.
- Gradually incorporate powdered sugar, creating a light and fluffy consistency.
- Mix in melted white chocolate, heavy cream, and vanilla extract until the frosting is smooth and well-combined.
- Assemble the cake by layering cake, spreading raspberry filling between each layer.
- Coat the entire cake with white chocolate frosting, creating a smooth and even surface.
- Decorate the top and sides with fresh raspberries for an elegant finish.
- Refrigerate the cake for at least 30 minutes to set the frosting and enhance the flavor.
Notes
- Swap whole milk for almond or oat milk to create a dairy-free version of this dreamy cake.
- When melting white chocolate, use low heat and stir constantly to prevent burning and ensure smooth texture.
- Test cake doneness by inserting a toothpick in the center – it should come out clean with just a few moist crumbs.
- Freeze fresh raspberries before using in filling to help them break down more easily and release intense flavor.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 355 kcal
- Sugar: 29 g
- Sodium: 190 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg