White Chocolate Raspberry Dream Cake 🥰🥰
Ingredients:
For the Cake:
2 ½ cups (315g) all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup (226g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup (240ml) whole milk
½ cup (120ml) sour cream
6 oz (170g) white chocolate, melted and slightly cooled
1 cup (150g) fresh or frozen raspberries (if frozen, do not thaw)
For the White Chocolate Buttercream:
1 cup (226g) unsalted butter, softened
4 cups (480g) powdered sugar
6 oz (170g) white chocolate, melted and cooled
2-3 tbsp heavy cream (as needed for consistency)
1 tsp vanilla extract
For the Raspberry Filling:
1 ½ cups (225g) fresh raspberries
¼ cup (50g) granulated sugar
1 tbsp lemon juice
2 tsp cornstarch mixed with 2 tbsp water
Instructions:
Make the Cake:
Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
In a separate bowl, whisk together milk and sour cream.
Alternately add the dry ingredients and milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the melted white chocolate, then gently fold in the raspberries (coat them in a little flour to prevent sinking).
Divide the batter evenly among the pans and bake for 28-32 minutes, or until a toothpick inserted comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Raspberry Filling:
In a saucepan, combine raspberries, sugar, and lemon juice over medium heat.
Stir and cook until raspberries break down, about 5 minutes.
Stir in the cornstarch slurry and cook for another 1-2 minutes, until thickened.
Remove from heat and let cool completely before using.
Make the Buttercream:
Beat butter until creamy. Gradually add powdered sugar and mix well.
Add melted white chocolate and vanilla extract, then beat until smooth.
Add heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a thin layer of buttercream, then a layer of raspberry filling.
Repeat with the second layer. Place the final layer on top.
Frost the entire cake with white chocolate buttercream.
Garnish with fresh raspberries and white chocolate shavings.
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