White Chocolate Raspberry Dream Cake
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup whole milk
1/2 cup white chocolate chips, melted
1/2 cup fresh raspberries (mashed)
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup white chocolate chips, melted
1 tbsp heavy cream
1 tsp vanilla extract
Pinch of salt
For the Raspberry Sauce:
1 cup fresh raspberries
1/4 cup sugar
1 tbsp lemon juice
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix in the melted white chocolate and mashed raspberries until smooth.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
While the cakes are cooling, prepare the raspberry sauce. In a small saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat, stirring frequently, until the raspberries break down and the sauce thickens. Remove from heat and let cool.
To make the frosting, beat the butter and powdered sugar together until smooth and creamy. Stir in the melted white chocolate, heavy cream, vanilla extract, and a pinch of salt. Beat until fluffy.
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top and drizzle with raspberry sauce. Place the second cake layer on top and frost the entire cake. Garnish with fresh raspberries and a drizzle of raspberry sauce.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 30 minutes
Kcal: 450 kcal | Servings: 10 servings