Description
A delightful and indulgent White Chocolate Raspberry Dream Cake that combines rich flavors and beautiful presentation.
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 ¾ cups (350g) granulated sugar
- ¾ cup (170g) unsalted butter, softened
- 3 large egg whites, room temp
- 1 cup (240ml) buttermilk (or milk + 1 tsp lemon juice)
- ½ cup (120ml) sour cream
- 2 tsp vanilla extract
- 8 oz (225g) cream cheese, softened
- 1 cup (240ml) heavy cream, cold
- ½ cup (90g) white chocolate chips, melted & cooled slightly
- ½ cup (60g) powdered sugar
- 1 tsp vanilla
- Pinch of salt
- 2 cups fresh raspberries
- 2 tbsp sugar (optional, if berries are tart)
- Fresh raspberries for topping
- Powdered sugar for dusting
- Mint leaf (optional but aesthetic)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch pans.
- In a bowl, whisk flour, baking powder, salt.
- In another bowl, beat butter + sugar until fluffy (3 minutes).
- Add egg whites and beat until smooth.
- Mix in buttermilk, sour cream, vanilla.
- Add dry ingredients and mix just until combined — do not overmix.
- Divide batter into pans and bake 24–28 minutes, until a toothpick comes out clean.
- Cool fully.
- Beat cream cheese until smooth.
- Add powdered sugar, vanilla, salt — mix.
- Stream in melted white chocolate while beating.
- In a separate bowl, whip heavy cream to stiff peaks.
- Fold whipped cream into the chocolate cream to make it light & fluffy.
- Toss raspberries with a tiny bit of sugar if needed.
- Keep some whole for aesthetics!
- Place first cake layer on a plate.
- Spread a thick layer of white chocolate cream.
- Press fresh raspberries into the cream evenly.
- Add second cake layer.
- Spread remaining cream over the top & edges.
- Chill at least 1 hour before slicing (crucial for clean layers).
- Top with raspberries.
- Dust lightly with powdered sugar.
- Add a mint leaf for that “bakery display case” finish.
Notes
- Ensure all ingredients are at room temperature for best results.
- Chilling the cake helps in achieving clean slices.
- Feel free to adjust the sugar in the raspberry layer based on the tartness of the berries.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg