White Chocolate Raspberry Dream Cake – Sweet Easy Recipes Style

Why I Love This Recipe

I love this cake because it feels indulgent but not too heavy. The sweetness of the white chocolate balances beautifully with the tang of the raspberries, and the cake itself is tender and moist. It looks stunning with its layers of red and white, and it always slices beautifully. Best of all, it’s a versatile recipe that I can dress up for a formal celebration or keep simple for an everyday treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake Layers:

• 2 ½ cups all-purpose flour

• 2 ½ teaspoons baking powder

• ½ teaspoon salt

• ¾ cup unsalted butter, softened

• 1 ¾ cups granulated sugar

• 4 large egg whites

• 1 tablespoon vanilla extract

• 1 cup whole milk

• ½ cup sour cream

For the Raspberry Filling:

• 1 ½ cups fresh or frozen raspberries

• ⅓ cup granulated sugar

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch

For the White Chocolate Frosting:

• 12 oz white chocolate, finely chopped

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

• 1–2 tablespoons heavy cream (as needed for consistency)

Directions

Bake the Cake Layers:

1. I preheat the oven to 350°F (175°C) and grease and line three 8-inch round cake pans.

2. In a medium bowl, I whisk together the flour, baking powder, and salt.

3. In a large bowl, I cream the butter and sugar until light and fluffy.

4. I add the egg whites one at a time, mixing well after each addition, then stir in the vanilla.

5. I alternate adding the flour mixture with the milk and sour cream, beginning and ending with flour, mixing until just combined.

6. I divide the batter evenly between the cake pans and bake for 25–28 minutes, or until a toothpick comes out clean.

7. I cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Raspberry Filling:

8. In a small saucepan, I combine raspberries, sugar, lemon juice, and cornstarch.

9. I cook over medium heat, stirring, until thickened and jammy, about 6–8 minutes.

10. I set it aside to cool completely before assembling the cake.

Make the White Chocolate Frosting:

11. I melt the white chocolate in a double boiler or in the microwave in 20-second bursts, stirring until smooth. I let it cool slightly.

12. In a large mixing bowl, I beat the butter until creamy.

13. I add the melted white chocolate and beat until combined.

14. I gradually add powdered sugar, vanilla, and cream as needed, beating until light and fluffy.

Assemble the Cake:

15. I place one cake layer on a serving plate and spread a layer of frosting over the top.

16. I pipe a border of frosting around the edge and spread half of the raspberry filling inside the border.

17. I repeat with the second cake layer.

18. I place the final cake layer on top and frost the entire cake with the white chocolate frosting.

19. For garnish, I decorate with fresh raspberries and white chocolate curls.

Servings and timing

This recipe makes about 12 slices. It takes roughly 40 minutes to prep, 25–28 minutes to bake, and another 1–2 hours for cooling and assembly. Total time is around 3 hours, but the result is well worth it.

Variations

• I sometimes use raspberry preserves instead of making the filling when I’m short on time.

• For a different twist, I add a little almond extract to the cake batter.

• I swap raspberries for strawberries or blackberries for a seasonal variation.

• I fill the layers with whipped cream and berries for a lighter version.

• I’ve made this as cupcakes with raspberry filling in the center—perfect for parties.

Storage/Reheating

I store the cake in the refrigerator for up to 4 days, covered to keep it moist. Before serving, I let it sit at room temperature for 30 minutes so the frosting softens. The cake layers also freeze well (unfrosted) for up to 2 months—just thaw and assemble when needed.

FAQs

Can I use frozen raspberries for the filling?

Yes, I often use frozen raspberries. I cook them straight from frozen, adding a bit more cornstarch if the mixture is too thin.

What’s the best white chocolate for frosting?

I prefer using high-quality white chocolate bars instead of chips, since they melt more smoothly and have better flavor.

Can I make the cake ahead of time?

Definitely. I bake the layers a day in advance, wrap them tightly, and frost the next day. The filling and frosting can also be prepared ahead and refrigerated.

Do I need to use three layers?

Not necessarily. I’ve made it as a two-layer cake or even a sheet cake when I want something simpler.

How do I prevent the raspberry filling from leaking out?

I always pipe a border of frosting around the edge of each layer before spreading the filling. It keeps everything in place when I stack the cake.

Conclusion

White Chocolate Raspberry Dream Cake is the ultimate celebration cake—beautiful, flavorful, and decadent without being overly heavy. I love how the creamy frosting and tangy raspberry filling balance each other, creating a dessert that feels both elegant and comforting. Whether for a birthday, anniversary, or just a special weekend bake, this cake is guaranteed to impress.

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