Description
Indulgent white chocolate raspberry dream cake brings Italian pastry artistry to home kitchens, blending silky white chocolate layers with fresh raspberry compote. Sweet summer memories dance across each luxurious slice, inviting you to savor pure dessert elegance.
Ingredients
Scale
Cake Ingredients:
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 4 large eggs
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup whole milk
- 1 tablespoon vanilla extract
Filling and Topping Ingredients:
- 0.5 cup raspberry preserves
- 1 cup fresh raspberries
Chocolate Ingredients:
- 8 ounces (226 grams) white chocolate, melted
- 1 cup heavy cream
Instructions
- Prepare the oven to 350°F (175°C) and prepare two 9-inch cake pans by greasing and dusting with flour.
- In a mixing bowl, combine flour, baking powder, and salt, whisking thoroughly to ensure even distribution.
- Using an electric mixer, cream butter and sugar until light and airy, then incorporate eggs individually, mixing well after each addition. Blend in vanilla extract.
- Gradually incorporate dry ingredients and milk into the butter mixture, alternating between the two, and mix until a smooth batter forms.
- Evenly distribute the cake batter between the prepared pans, smoothing the tops with a spatula.
- Bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should come out clean.
- Allow cakes to rest in pans for 10 minutes, then carefully transfer to a wire cooling rack.
- Prepare white chocolate frosting by whipping heavy cream with melted white chocolate until silky and uniform.
- Gradually fold powdered sugar into the cream mixture until achieving a light, fluffy consistency.
- Place one cake layer on serving plate and generously spread raspberry preserves across the surface.
- Scatter fresh raspberries over the preserves for added texture and flavor.
- Carefully position the second cake layer on top of the raspberry layer.
- Frost the entire cake with the white chocolate cream, ensuring smooth and even coverage.
- Optionally, garnish with additional fresh raspberries or white chocolate shavings for elegant presentation.
Notes
- Swap butter for coconut oil to create a dairy-free version of this dreamy cake.
- Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie alternative.
- Fold fresh or frozen raspberries directly into cake batter for extra fruity bursts throughout the cake.
- Use gluten-free flour blend to make this recipe suitable for those with wheat sensitivities.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 420 kcal
- Sugar: 34 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg