Description
The White Chocolate Raspberry Dream Cake is a luscious layered dessert featuring moist vanilla cake infused with melted white chocolate and fresh raspberries. Topped with creamy raspberry-flavored cream cheese frosting and garnished with white chocolate shavings and fresh raspberries, this elegant cake is perfect for special occasions or an indulgent treat.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup milk, room temperature
- 1/2 cup sour cream
- 1/2 cup white chocolate chips, melted and slightly cooled
- 3/4 cup fresh or frozen raspberries, tossed in 1 tablespoon flour
For the Frosting:
- 1 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon raspberry extract or 2 tablespoons raspberry puree
- 1–2 tablespoons heavy cream
For the Garnish:
- Fresh raspberries
- White chocolate curls or shavings
Instructions
- Prepare pans and oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to ensure even distribution of leavening agents.
- Beat butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which will help create a tender crumb.
- Add egg whites and extracts: Incorporate the egg whites one at a time, beating well after each addition to maintain airiness. Then mix in the vanilla and optional almond extract for flavor enhancement.
- Combine milk and sour cream: In a separate bowl, stir together the room temperature milk and sour cream to create a smooth mixture that will add moisture and richness to the batter.
- Alternate mixing dry and wet ingredients: Alternately add the dry flour mixture and the milk-sour cream mixture to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which could toughen the cake.
- Fold in white chocolate and raspberries: Carefully fold in the melted white chocolate chips, followed by the flour-coated raspberries to prevent sinking, incorporating them gently to maintain their shape.
- Divide batter and bake: Evenly divide the batter among the prepared cake pans, smoothing the tops for an even rise. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for about 10 minutes. Then remove them and transfer to a wire rack to cool completely before frosting.
- Prepare frosting: Beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, mixing until well incorporated. Stir in vanilla and raspberry extract or raspberry puree. Add heavy cream as needed to achieve a light, spreadable consistency.
- Assemble the cake: Spread frosting evenly between the cooled cake layers and stack them. Finish by frosting the top and sides of the cake.
- Garnish and serve: Decorate the cake with fresh raspberries and white chocolate curls or shavings for a beautiful presentation before serving.
Notes
- Tossing raspberries in flour before folding helps prevent them from sinking in the batter during baking.
- The cake layers can be baked a day ahead and wrapped tightly in plastic wrap to maintain freshness.
- Store the frosted cake in the refrigerator and bring to room temperature before serving for best texture and flavor.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
