Ingredients
For the Cake Layers:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup softened unsalted butter
- 4 large eggs
- 1 cup buttermilk
- 2 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
For the White Chocolate Frosting:
- 1 cup white chocolate chips, melted
- 1 ½ cups unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream
For the Raspberry Filling:
- 1 cup fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tbsp cornstarch mixed with 2 tbsp water
For Decoration:
- Fresh raspberries
- Shaved white chocolate
Instructions
1. Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans before assembling.
2. Make the Raspberry Filling:
- In a small saucepan, combine raspberries and granulated sugar over medium heat.
- Stir until the raspberries break down, then add the cornstarch mixture.
- Cook until the filling thickens, about 3-5 minutes. Allow it to cool completely.
3. Prepare the White Chocolate Frosting:
- Melt the white chocolate chips and let them cool slightly.
- In a mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating well.
- Pour in the melted white chocolate and beat until fully incorporated.
- Add heavy cream as needed to reach a spreadable consistency.
4. Assemble the Cake:
- Place one cake layer on a serving plate. Spread a thin layer of frosting on top, followed by the raspberry filling.
- Place the second cake layer on top and spread a generous layer of white chocolate frosting over the top and sides of the cake.
5. Decorate and Serve:
- Top with fresh raspberries and shaved white chocolate for a beautiful presentation.
- Slice and enjoy your dreamy white chocolate raspberry cake!
Tips
- This cake stores well in the refrigerator for up to 3 days.
- To ensure smooth frosting, let the cake layers cool completely before assembly.
This White Chocolate Raspberry Dream Cake is perfect for celebrations, gatherings, or any day you’re craving something special!
