Description
This White Chocolate Raspberry Dream Cake is a luscious treat combining moist white chocolate-infused cake layers with a fresh raspberry filling and a cloud of whipped cream. Perfectly balanced with the sweetness of white chocolate and the tartness of raspberries, this dessert is elegant and refreshing, ideal for special occasions or indulgent afternoon tea.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
- 6 ounces white chocolate, melted
Filling
- 1 1/2 cups fresh raspberries
- 1/2 cup raspberry jam
Whipped Cream Topping
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the correct temperature for baking the cake layers evenly.
- Prepare Pans: Grease and flour two 9-inch round cake pans to prevent sticking and help the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined, creating an even distribution of leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes, which incorporates air into the batter for softness.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure full incorporation and a smooth batter.
- Incorporate Vanilla: Mix in the vanilla extract until fully blended to add flavor depth.
- Combine Wet Ingredients: In a separate bowl, combine whole milk and sour cream until smooth, which adds moisture and tang to the cake.
- Alternate Mixing Dry and Wet: Gradually add the dry ingredients into the butter mixture, alternating with the milk and sour cream mixture, beginning and ending with the dry ingredients to maintain batter structure.
- Mix Batter: Beat the batter on low speed until just combined, being careful not to overmix which can toughen the cake.
- Fold in White Chocolate: Gently fold in the melted white chocolate with a spatula to evenly distribute without deflating the batter.
- Divide Batter: Pour the batter evenly into the prepared cake pans for uniform baking.
- Smooth Tops: Smooth the tops with a spatula to ensure even layers and appearance.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are cooked through.
- Cool in Pans: Remove cakes from the oven and allow them to cool in the pans for 10 minutes, helping them firm up for easy removal.
- Transfer to Wire Rack: Turn the cakes out onto a wire rack to cool completely, preventing sogginess from residual heat.
- Prepare Raspberry Filling: While cakes cool, mash fresh raspberries in a bowl until broken down, then stir in raspberry jam until combined to make a flavorful filling.
- Make Whipped Cream: Beat heavy whipping cream, powdered sugar, and vanilla extract on high speed with an electric mixer until stiff peaks form, creating a light and fluffy topping.
- Assemble Cake – Layer 1: Place one cake layer on a serving platter.
- Spread Raspberry Filling: Evenly spread the raspberry filling over the first cake layer, adding a tart contrast.
- Add Whipped Cream: Spread a generous layer of whipped cream over the raspberry filling for creamy richness.
- Add Second Layer: Place the second cake layer on top, pressing gently to secure the layers together.
- Frost Cake: Spread the remaining whipped cream evenly over the top and sides of the cake for a smooth finish.
- Garnish: Decorate the top with fresh raspberries arranged in a decorative pattern for visual appeal and extra flavor.
- Chill: Refrigerate the cake for at least 1 hour before serving to allow flavors to meld and the whipped cream to set.
- Serve: Slice and enjoy your White Chocolate Raspberry Dream Cake, a perfect dessert for celebrations or indulgent moments.
Notes
- Use room temperature ingredients for better mixing and a smoother batter.
- Be careful not to overmix the batter once dry ingredients are added to avoid a dense cake.
- If fresh raspberries are not available, frozen raspberries can be used; thaw and drain excess liquid before using.
- The cake is best served chilled but can be stored covered in the refrigerator for up to 2 days.
- For an extra touch, dust the top with powdered sugar before serving.
