White Chocolate Raspberry Dream Cake – Sweet Easy Recipes Style
A decadent cake layered with tart raspberries and creamy white chocolate — simple to make, yet elegant enough for any celebration.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup buttermilk
½ cup sour cream
1½ cups fresh or frozen raspberries (if frozen, do not thaw)
½ cup white chocolate chips or chopped white chocolate
For the White Chocolate Frosting:
1 cup unsalted butter, room temperature
4 oz cream cheese, softened
8 oz white chocolate, melted and cooled
3½ cups powdered sugar
2 tsp vanilla extract
2–3 tbsp milk or cream, as needed for texture
For Garnish (Optional):
Fresh raspberries
White chocolate curls or shavings
Raspberry jam or sauce (for drizzle)
Instructions
. Bake the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line three 8-inch or two 9-inch cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar together until light and fluffy (about 3 minutes).
Beat in eggs one at a time, then add vanilla extract.
Mix in buttermilk and sour cream until combined.
Slowly add the dry ingredients, mixing just until incorporated.
Gently fold in raspberries and white chocolate chips.
Divide batter evenly among pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Frosting:
In a mixing bowl, beat butter and cream cheese until fluffy.
Add melted white chocolate and vanilla, then mix until smooth.
Slowly beat in powdered sugar. Add milk/cream as needed until light and spreadable.
3. Assemble the Cake:
Level cake layers if needed.
Place first cake layer on a serving plate, spread with frosting, and (optionally) a thin layer of raspberry jam.
Repeat with second and third layers.
Frost the top and sides of the cake.
Garnish with fresh raspberries and white chocolate curls. Chill briefly before slicing for clean layers.
Notes
You can use raspberry jam between layers for more raspberry punch.
If using frozen berries, coat in flour to prevent sinking.
This cake can be made 1 day ahead and stored in the fridge—bring to room temp before serving.
For a lighter frosting, try whipped white chocolate ganache instead of buttercream.
