White Chocolate Raspberry Dream Cake (Printable Version)
Layers of white chocolate, raspberries, and billowy whipped cream create a truly decadent yet refreshing delight.
# What You'll Need:
→ Cake Layers
01 -
260 g all-purpose flour
02 -
300 g granulated sugar
03 -
115 g unsalted butter, softened
04 -
240 ml whole milk
05 -
3 large eggs
06 -
12 g baking powder
07 -
5 ml vanilla extract
08 -
3 g salt
09 -
175 g white chocolate chips
10 -
125 g fresh raspberries
→ Whipped Cream Frosting
11 -
240 ml heavy whipping cream
12 -
16 g powdered sugar
13 -
5 ml vanilla extract
# Steps to Follow:
01 -
Preheat oven to 175°C. Grease and flour two 23 cm round cake pans.
02 -
In a large mixing bowl, beat softened butter with granulated sugar until light and fluffy.
03 -
Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
04 -
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry mixture to wet ingredients, alternating with milk, mixing until just combined.
05 -
Gently fold in white chocolate chips and fresh raspberries using a spatula.
06 -
Divide batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the centre comes out clean.
07 -
Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
08 -
In a chilled bowl, beat heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
09 -
Place one cake layer on a serving plate. Spread a layer of whipped cream on top, then position the second layer over it.
10 -
Coat the top and sides of cake with remaining whipped cream. If desired, decorate with additional raspberries and white chocolate shavings.
# Additional Notes:
01 -
For enhanced flavor, incorporate a tablespoon of raspberry purée between cake layers.
02 -
Raspberries can be substituted with strawberries or blueberries for variation.