Description
This Heavenly White Chocolate Raspberry Dream Cake is a luscious layered dessert featuring moist vanilla cake, tart raspberry preserves, and a silky white chocolate buttercream frosting. Fresh raspberries and elegant white chocolate curls add a beautiful finishing touch, making it perfect for celebrations or special occasions.
Ingredients
Scale
Cake
- 2½ cups (312g) all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1¾ cups (350g) granulated sugar
- 5 large egg whites
- 2 teaspoons vanilla extract
- 1 cup (240ml) whole milk
- â…” cup (160ml) sour cream
Filling and Frosting
- 1 cup (240ml) raspberry preserves or seedless raspberry jam
- 1½ cups (340g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 6 oz (170g) white chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 1–2 tablespoons (15–30ml) heavy cream, as needed
Decoration
- 1 cup (125g) fresh raspberries (optional, for decorating)
- White chocolate curls
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure easy removal of the cakes after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This process creates a tender cake crumb.
- Add egg whites and vanilla: Incorporate the egg whites one at a time into the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract to enhance the flavor.
- Combine wet and dry ingredients: In a separate small container, combine the whole milk and sour cream. Add the dry ingredient mixture to the butter mixture in three additions, alternating with the milk and sour cream mixture. Mix gently until just combined to avoid overmixing.
- Bake the cake layers: Divide the batter evenly between the prepared pans. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for 10 minutes in the pans before transferring them to wire racks to cool completely.
- Prepare the frosting: Beat the softened butter alone until creamy. Gradually add powdered sugar, beating until fluffy. Mix in the cooled melted white chocolate and vanilla extract. Add 1 tablespoon of heavy cream at a time until you reach a spreadable frosting consistency.
- Assemble the cake: Level each cake layer with a knife or cake leveler. Place the first layer on a serving plate, spread evenly with raspberry preserves, then a layer of white chocolate frosting. Repeat this process with the second layer. Place the third layer on top and cover the entire cake with the remaining frosting.
- Decorate: Garnish the cake with fresh raspberries and white chocolate curls for an elegant finish. Chill the cake briefly before slicing to set the frosting.
Notes
- Ensure all ingredients are at room temperature for best results.
- For more intense raspberry flavor, fold fresh raspberries into the raspberry preserves before spreading.
- You can substitute heavy cream with milk in the frosting for a lighter texture but it may be less stable.
- White chocolate curls can be made by scraping a bar of white chocolate with a vegetable peeler.
- Store leftovers covered in the refrigerator for up to 3 days.
