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White Chocolate Raspberry Dream Cake

Indulge in White Chocolate Raspberry Dream Cake Bliss

Experience the irresistible White Chocolate Raspberry Dream Cake, a blend of rich flavors and textures perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 tablespoon baking powder Ensure it’s fresh.
  • 1 teaspoon salt Don’t omit.
  • 1 cup unsalted butter Softened.
  • 2 cups granulated sugar Can substitute with brown sugar.
  • 4 large eggs Room temperature.
  • 2 teaspoons vanilla extract Use pure for best flavor.
  • 1 cup white chocolate chips Melted, high-quality recommended.
  • 1 cup whole milk Can substitute with buttermilk.
  • 2 cups fresh or frozen raspberries Thaw frozen berries before use.
For the Raspberry Filling
  • ½ cup sugar Adjust based on berry tartness.
  • 1 tablespoon lemon juice Fresh preferred.
  • 2 tablespoons cornstarch Arrowroot can be a substitute.
For the Frosting
  • 1 cup unsalted butter Softened.
  • 4 cups powdered sugar Can reduce for less sweetness.
  • 2 tablespoons milk Plant-based can be used.
  • 1 teaspoon vanilla extract Use pure for best results.
Optional Garnish
  • fresh raspberries Enhance presentation.
  • white chocolate curls Provide elegance.
  • mint leaves Add freshness.

Equipment

  • mixing bowl
  • electric mixer
  • Cake pans
  • Spatula
  • saucepan
  • Serrated knife
  • cake stand or plate

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, beat together softened unsalted butter and granulated sugar until light and fluffy, about 5 minutes.
  3. Gradually add eggs, vanilla extract, and melted white chocolate chips, blending until incorporated.
  4. Slowly mix in flour, baking powder, and salt alternately with milk until just combined.
Baking
  1. Grease three 8-inch round cake pans and distribute the batter evenly.
  2. Bake for about 30 minutes, until a toothpick comes out clean.
  3. Cool in pans for 10 minutes before transferring to wire racks.
Raspberry Filling
  1. In a medium saucepan, combine raspberries, sugar, and lemon juice.
  2. Mix cornstarch with water to make a slurry, stir into the raspberry mixture, and cook until thickened, about 5-7 minutes.
  3. Let the raspberry filling cool completely before using it.
Frosting
  1. Beat softened unsalted butter until creamy, then gradually add powdered sugar, melted white chocolate, milk, and vanilla extract.
  2. Beat until smooth and spreadable, adjusting milk as necessary.
Assembly
  1. Level the tops of the cooled cake layers and stack them with raspberry filling in between.
  2. Cover the cake with white chocolate frosting and smooth the top.
Decoration
  1. Garnish the top with fresh raspberries, white chocolate curls, and mint leaves.
  2. Chill in the refrigerator for at least 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 65gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 130mgFiber: 1gSugar: 40gVitamin A: 700IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for best results and avoid overmixing the batter to prevent a dense cake.

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