White Chocolate Raspberry Dream Cake – A Decadent Delight!
White Chocolate Raspberry Dream Cake
Ingredients:
For the Cake:
– 2 1/2 cups all-purpose flour
– 2 1/2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup unsalted butter, room temperature
– 1 1/2 cups granulated sugar
– 1/2 cup packed light brown sugar
– 4 large eggs
– 1 cup milk
– 1/2 cup sour cream
– 1 tsp vanilla extract
– 1 cup white chocolate chips, melted and slightly cooled
– 1 cup fresh raspberries (or frozen, thawed)
For the White Chocolate Frosting:
– 1 cup unsalted butter, room temperature
– 2 cups powdered sugar
– 1/2 cup white chocolate chips, melted and slightly cooled
– 2-3 tbsp heavy cream (adjust for consistency)
– 1 tsp vanilla extract
For the Raspberry Sauce (Optional):
– 1 cup fresh raspberries
– 1/4 cup granulated sugar
– 1 tbsp lemon juice
Instructions:
1. Prepare the Cake:
– Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
– In a medium bowl, whisk together the flour, baking powder, and salt.
– In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
– Mix in the milk, sour cream, and vanilla extract until combined.
– Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the melted white chocolate and fresh raspberries.
– Divide the batter evenly between the prepared pans and smooth the tops.
– Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Prepare the White Chocolate Frosting:
– In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth.
– Mix in the melted white chocolate, heavy cream, and vanilla extract until the frosting is light and fluffy. Adjust the consistency with more cream if needed.
3. Prepare the Raspberry Sauce (Optional):
– In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly. Let it cool before using.
4. Assemble the Cake:
– If desired, slice each cake layer in half horizontally to create four layers.
– Spread a layer of white chocolate frosting on top of each layer. If using, spread a thin layer of raspberry sauce between some of the layers.
– Frost the top and sides of the cake with the remaining white chocolate frosting.
5. Decorate and Serve:
– Garnish with additional fresh raspberries and white chocolate shavings or curls if desired. Drizzle with more raspberry sauce for an extra touch of flavor and elegance.
– Serve chilled and enjoy!
Prep Time: 30 minutes | Baking Time: 30 minutes | Total Time: 60 minutes | Servings: 12 | Kcal: 450
