Description
A luscious and elegant cake featuring layers of moist white cake filled with tangy raspberry preserves and crowned with a rich white chocolate buttercream frosting. This Heavenly White Chocolate Raspberry Dream Cake combines the delicate flavors of fresh raspberries and creamy white chocolate, perfect for celebrations or a special dessert treat.
Ingredients
Scale
Dry Ingredients
- 2½ cups (312g) all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
Cake Batter
- 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 Decorations
- 1 cup (240ml) raspberry preserves or seedless raspberry jam
- 1 cup (125g) fresh raspberries (optional)
- Fresh raspberries (for decoration)
- White chocolate curls (for decoration)
Frosting
- 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
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to prevent sticking and ensure easy release.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside as the dry ingredient mixture for the cake batter.
- Beat Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which will help give the cake a tender 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 to maintain a smooth texture. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: In a separate cup, 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, which can toughen the cake.
- Bake the Cake Layers: Divide the batter evenly among the prepared cake pans. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Prepare the Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar and beat until fluffy. Mix in the melted and cooled white chocolate along with the vanilla extract. Add heavy cream one tablespoon at a time, adjusting to reach the desired frosting consistency.
- Assemble the Cake: Level the cooled cake layers if necessary. Place the first layer on a serving plate, spread an even layer of raspberry preserves, then add a layer of frosting. Repeat this process with the second cake layer. Place the third layer on top and cover the entire cake with the remaining frosting.
- Decorate and Chill: Finish by decorating with fresh raspberries and white chocolate curls. Chill the cake briefly to set the frosting before slicing and serving.
Notes
- For best results, use room temperature ingredients to ensure even mixing.
- Fresh raspberries in the filling are optional but add a lovely texture and burst of flavor.
- White chocolate curls can be made at home by shaving a white chocolate bar with a vegetable peeler or purchased pre-made.
- Chilling the cake before slicing helps maintain clean slices and keeps the frosting firm.
- This cake is best served within 2 days but can be refrigerated for up to 3 days with proper storage.
