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White Chocolate Raspberry Dream Cake

White Chocolate Raspberry Dream Cake: A Heavenly Dessert You Can’t Resist

The White Chocolate Raspberry Dream Cake is a soft, moist, and flavorful dessert, combining sweet white chocolate with tangy raspberries. It's easy to make yet looks impressive, perfect for special occasions.
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Temps de préparation 20 minutes
Temps de cuisson 30 minutes
Temps total 1 heure 30 minutes
Type de plat Dessert
Cuisine Américaine
Portions 12
Calories 420 kcal

Ingrédients
  

  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup buttermilk
  • ½ cup white chocolate, melted
  • ¾ cup fresh raspberries (mashed)
  • 1 cup white chocolate chips
  • ½ cup heavy cream
  • ½ cup raspberry jam
  • 1 tbsp lemon juice

Instructions
 

  • Step 1: Prepare the Cake Batter
    Preheat & Prep: Preheat oven to 350°F (175°C).
    Grease two 9-inch cake pans; dust with flour or line with parchment paper.
    Mix Dry Ingredients: Whisk together 1¾ cups flour, 2 tsp baking powder, and ½ tsp salt in a bowl.
    Cream Butter & Sugar: In a separate bowl, beat ¾ cup softened butter and 1½ cups sugar until light and fluffy (~3 minutes).
    Add Wet Ingredients: Beat in 3 eggs, one at a time. Mix in 1 tsp vanilla extract.
    Combine Mixtures: Add dry ingredients and 1 cup of buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
    Fold in Flavors: Gently fold in ½ cup melted white chocolate (cooled) and 1 cup mashed raspberries. Avoid overmixing.
  • Step 2: Bake the Cake
    Divide & Bake: Pour batter evenly into pans. Bake for 25–30 minutes until a toothpick inserted in the center comes clean.
    Cool: Let cakes cool in pans for 10 minutes.
  • Step 3: Make White Chocolate Ganache
    Heat Cream: Warm 1 cup heavy cream in a saucepan until steaming (do not boil).
    Melt Chocolate: Pour hot cream over 2 cups white chocolate chips.
    Cool for 10–15 minutes until thickened but spreadable.
  • Step 4: Assemble & Decorate
    Layer Jam & Ganache: Spread ½ cup raspberry jam on the first cake layer. Top with a generous layer of ganache.
    Stack & Frost: Place the second layer on top. Frost the entire cake with the remaining ganache.
    Garnish: Drizzle with additional raspberry jam (or a raspberry sauce) and top with fresh raspberries.