White Chocolate Raspberry Dream Cake
A delightful dessert combining moist vanilla sponge, fresh raspberries, and rich white chocolate, creating an indulgent and elegant centerpiece for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit and prepare two nine-inch round cake pans by greasing and flouring them.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the 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.
- Gradually add the dry mixture to the creamy mixture, alternating with the milk until just combined.
Baking
- Gently fold in the white chocolate chips and fresh raspberries.
- Divide the batter between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Whipping Cream
- In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
Assembling the Cake
- Once cooled, place one layer on a serving plate and spread whipped cream on top. Place the second layer on top.
- Frost the top and sides of the cake with the remaining whipped cream.
- Garnish with additional fresh raspberries and, if desired, white chocolate shavings.
Notes
Use high-quality white chocolate for better flavor. Fresh raspberries are recommended for the best texture. Freeze for up to 3 months for longer storage.