If you adore light, fruity, and creamy desserts, this White Chocolate Raspberry Dream Cake is the perfect treat. With luscious layers of moist vanilla cake, bursts of juicy raspberries, and sweet white chocolate chips, this cake delivers a harmonious balance of flavors. Finished with a cloud-like whipped cream frosting, it’s the kind of dessert that turns any occasion into something special.
Why You’ll Love This Cake:
- Easy to prepare and beautiful to serve
- Rich yet refreshing flavor with white chocolate and raspberries
- Versatile for birthdays, showers, or any celebration
- Can be made ahead and stored easily
Ingredients
Cake Layers:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Whipped Cream Frosting:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
- Gently fold in white chocolate chips and raspberries.
- Divide batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
- In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Once cakes are completely cool, spread whipped cream over the first layer.
- Place the second cake layer on top and frost the top and sides with remaining whipped cream.
- Garnish with more raspberries and white chocolate shavings, if desired.
Tips for Success
- Use room-temperature ingredients for a smoother batter.
- Be gentle when folding in raspberries to prevent them from breaking.
- Chill your bowl and beaters before whipping cream for best results.
- Let cakes cool fully before frosting to avoid melting.
Variations
- Swap raspberries with strawberries or blueberries.
- Use dark chocolate chips instead of white chocolate for a richer flavor.
- Make it gluten-free with a 1:1 gluten-free flour blend.
- For a vegan version, use plant-based substitutes for milk, butter, and eggs.
Storage
- Store in an airtight container in the fridge for up to 3 days.
- Freeze unfrosted cake layers for up to 2 months; thaw before assembling.
This White Chocolate Raspberry Dream Cake is more than a dessert — it’s a sweet escape. Light, elegant, and bursting with flavor, it’s sure to become a favorite in your recipe collection.