White Chocolate Raspberry Dream Cake (Printable Version)
Elegant layer cake with moist white chocolate sponge, tart raspberry filling, and luscious cream cheese frosting
# What You Need:
→ White Chocolate Sponge
01 - 2 ½ cups all-purpose flour
02 - 2 tsp baking powder
03 - ½ tsp salt
04 - 1 cup unsalted butter, softened
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 8 oz white chocolate, melted and slightly cooled
08 - 1 cup whole milk, room temperature
09 - 2 tsp vanilla extract
→ Raspberry Filling
10 - 1 ½ cups fresh raspberries
11 - ¼ cup granulated sugar
12 - 1 tbsp cornstarch
13 - 2 tbsp water
14 - 1 tsp lemon juice
→ White Chocolate Cream Cheese Frosting
15 - 12 oz white chocolate, chopped
16 - 8 oz cream cheese, softened
17 - ½ cup unsalted butter, softened
18 - 1 tsp vanilla extract
19 - 2 ½ cups confectioners' sugar, sifted
→ Garnish
20 - Fresh raspberries
21 - White chocolate curls or shavings
# How-To:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
04 - Mix in melted white chocolate and vanilla extract until fully incorporated.
05 - On low speed, alternately add the flour mixture and milk, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly among prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then turn onto wire racks to cool completely.
07 - In a saucepan over medium heat, combine raspberries, sugar, lemon juice, and water. Bring to a simmer and mash berries. Stir in cornstarch and cook for 2-3 minutes until thickened. Transfer to a bowl and cool completely.
08 - Melt white chocolate gently and cool to room temperature. In a large bowl, beat cream cheese and butter until smooth. Mix in cooled white chocolate and vanilla. Gradually add confectioners' sugar, beating until fluffy.
09 - Place one cake layer on a serving plate. Spread with half the raspberry filling. Top with second layer and repeat with remaining filling. Add final cake layer. Frost top and sides with white chocolate cream cheese frosting.
10 - Decorate with fresh raspberries and white chocolate curls as desired. Refrigerate for at least 1 hour before slicing to set.
# Expert Tips:
01 -
- The white chocolate sponge stays impossibly moist for days, thanks to melted white chocolate folded right into the batter
- That tart raspberry filling cuts through the sweetness like a bright revelation in every bite
02 -
- Room temperature ingredients are non-negotiable here—cold eggs or butter will cause your batter to separate and your cake to bake unevenly
- The melted white chocolate must be cool before adding it to the batter, or you'll end up with scrambled eggs and a ruined cake
03 -
- Weigh your pans before adding batter to ensure perfectly even layers
- Brush any excess crumbs off the cooled cakes before frosting to keep the final appearance pristine