Name: White Chocolate Raspberry Dream Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 tsp baking powder; ½ tsp salt; 1 cup unsalted butter, softened; 1 ¾ cups granulated sugar; 4 large eggs; 2 tsp vanilla extract; 1 cup buttermilk; ½ cup white chocolate, melted; ¾ cup fresh raspberries, mashed; 1 cup white chocolate chips; ½ cup heavy cream; ½ cup raspberry jam; 1 tbsp lemon juice; Additional fresh raspberries for garnish

Jump to Recipe

There is something utterly magical about the White Chocolate Raspberry Dream Cake that brings pure joy with every bite. This luscious dessert combines the creamy sweetness of white chocolate with the tart brightness of fresh raspberries, creating a symphony of flavors that feels like a celebration in your mouth. The tender crumb soaked with bursts of fruit, luscious ganache frosting, and vibrant color make it a showstopper anytime you want to wow your friends or just treat yourself. Once you try this cake, it’s hard not to fall head over heels for how perfectly balanced and indulgent it is.

White Chocolate Raspberry Dream Cake Recipe

Ingredients You’ll Need

The beauty of this cake starts with simple, thoughtfully chosen ingredients that each play a crucial role in delivering flavor, texture, and that irresistible look. Using fresh raspberries and quality white chocolate elevates this cake from ordinary to dream-worthy, while staples like butter and buttermilk help keep the crumb moist and tender.

All-purpose flour: 2 ½ cups, the foundation that gives structure while keeping the crumb soft.
Baking powder: 2 teaspoons, to help the cake rise perfectly light and fluffy.
Salt: ½ teaspoon, to enhance all the other flavors and balance sweetness.
Unsalted butter: 1 cup, softened for a creamy texture and rich mouthfeel.
Granulated sugar: 1 ¾ cups, the perfect amount for sweet but not overpowering cake batter.
Large eggs: 4, essential for structure, moisture, and a tender crumb.
Vanilla extract: 2 teaspoons, adds warmth and depth to highlight the white chocolate and berries.
Buttermilk: 1 cup, provides moisture and tang for a balanced flavor and tender crumb.
White chocolate (melted): ½ cup, infuses the batter with creamy sweetness for that signature dreaminess.
Fresh raspberries (mashed): ¾ cup, offer natural tartness and vibrant color swirled into the cake.
White chocolate chips: 1 cup, used for the ganache to create a smooth, luscious frosting.
Heavy cream: ½ cup, envelops the white chocolate to form the rich ganache texture.
Raspberry jam: ½ cup, adds an extra burst of fruitiness when layering the cake.
Lemon juice: 1 tablespoon, brightens the raspberry flavors and balances the sweetness.

How to Make White Chocolate Raspberry Dream Cake

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C), and prepare two 9-inch cake pans either by greasing and lightly dusting with flour or using parchment paper for easy removal. In a bowl, whisk together 1¾ cups flour, baking powder, and salt—this dry mix will ensure your cake has just the right lift and seasoning. In a separate large bowl, cream butter and sugar until light and fluffy, which usually takes about three minutes on medium speed. This step is crucial because it traps air, giving your cake tenderness and height. One by one, beat in three eggs along with a teaspoon of vanilla extract to enrich the batter. Now, alternating between adding dry ingredients and buttermilk, begin and end with the dry mix. This method prevents overmixing while keeping the cake moist. Lastly, gently fold in the melted white chocolate (make sure it’s cooled to avoid scrambling the eggs) and mashed raspberries, giving you those lovely pockets of flavor that swirl throughout the cake.

Step 2: Bake the Cake

Dividing the batter evenly between your prepared pans will help each layer bake uniformly. Slide them into the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Resist the temptation to open the oven too early as it can cause the layers to sink. Once baked, let the cakes cool in their pans for 10 minutes — this gentle cooling helps them set perfectly, making them easier to handle when assembling later.

Step 3: Make White Chocolate Ganache

The ganache is the luscious coat that brings the White Chocolate Raspberry Dream Cake to life. Warm the heavy cream in a saucepan just until steaming—this gentle heat is what melts your white chocolate chips smoothly without scorching. Pour the hot cream over the white chocolate and let it sit for a minute, then stir until silky and combined. Leave it to cool for 10 to 15 minutes until it thickens enough to spread easily without sliding off your cake. This silky ganache is the crown jewel, providing a delicate flavor and irresistible texture.

Step 4: Assemble & Decorate

Begin by spreading half a cup of raspberry jam over the first cake layer, adding a tangy burst of flavor beneath the smooth ganache. Generously spread a thick layer of the white chocolate ganache on top of the jam, then gently place your second cake layer over it. Frost the entire outside of the cake with the remaining ganache, smoothing it with a spatula for that professional finish. To make this dessert exquisitely eye-catching, drizzle additional raspberry jam over the top or opt for a homemade raspberry sauce. Finally, scatter fresh raspberries across the top for a pretty, inviting finish that hints at the flavors inside.

How to Serve White Chocolate Raspberry Dream Cake

White Chocolate Raspberry Dream Cake Recipe - Recipe Image

Garnishes

A few fresh raspberries scattered on top never fail to add both color and a pleasant tart contrast to the sweetness of the cake. For a final touch, dust a light sprinkle of powdered sugar or finely chop some white chocolate to scatter over the frosting. The contrast between fresh fruit and flickers of white chocolate will elevate each slice.

Side Dishes

Serve your slice with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to complement the rich ganache and fruity layers. A refreshing mint sprig or a small bowl of raspberry coulis also pairs beautifully and keeps things bright on the palate.

Creative Ways to Present

Make your presentation unforgettable by serving on a decorative cake stand to showcase its layers through a translucent glass side. You can also cut the cake into petite squares for an elegant party platter or bake the layers in mini pans and assemble individual cakes, perfect for sharing the magic of a White Chocolate Raspberry Dream Cake in single servings.

Make Ahead and Storage

Storing Leftovers

Once assembled, store the cake covered in the refrigerator to keep the ganache firm and the raspberries fresh. It will stay deliciously fresh for 3 to 4 days, making it perfect for enjoying a little slice of indulgence throughout the week.

Freezing

You can freeze the un-frosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. When ready to enjoy, thaw them completely in the refrigerator before assembling and frosting to preserve that wonderful texture and flavor.

Reheating

This cake is best served at room temperature, so take it out of the fridge about 30 minutes before serving. Avoid reheating in the microwave as it can change the texture of the ganache and cake; instead, let it warm naturally for the best flavor and mouthfeel experience.

FAQs

Can I use frozen raspberries instead of fresh?

While fresh raspberries are ideal for their bright flavor and texture, thawed frozen raspberries can work in a pinch. Just be sure to drain them well to avoid adding too much extra moisture to your batter.

Is there a substitute for buttermilk?

If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 to 10 minutes until slightly curdled.

Can I use dark chocolate instead of white chocolate?

You could, but it will change the character of the cake significantly. White chocolate brings a creamy sweetness that pairs perfectly with raspberries, while dark chocolate would add a more intense, bittersweet note.

Can this cake be made gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free flour blend designed for baking, you can enjoy a gluten-free version. Just be mindful that texture and rising might vary slightly.

How do I prevent the ganache from becoming too runny?

Let the ganache cool completely to thicken before spreading. If it’s still too runny, chilling it for a bit longer in the fridge can help achieve the perfect spreadable consistency.

Final Thoughts

There is something truly special about sharing a slice of White Chocolate Raspberry Dream Cake with loved ones, whether it’s celebrating a milestone or just savoring a moment of sweetness on an ordinary day. This recipe offers an inviting blend of simple ingredients coming together to create a cake that tastes as incredible as it looks. Give yourself the treat of baking it—you won’t regret the dreamy, luscious reward waiting at the end!

White Chocolate Raspberry Dream Cake Recipe

★★★★★

5.3 from 25 reviews

Author: lilan
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A luscious White Chocolate Raspberry Dream Cake combining moist vanilla cake layers infused with white chocolate and fresh raspberries, layered and frosted with creamy white chocolate ganache and tangy raspberry jam. This elegant dessert is perfect for celebrations and special occasions.

Instructions

Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and dust them with flour or line with parchment paper. In a medium bowl, whisk together 1¾ cups of the flour, baking powder, and salt. In a large mixing bowl, beat ¾ cup of softened butter with 1½ cups sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition, then mix in 1 tsp vanilla extract. Alternately add the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients, mixing until just combined. Gently fold in the cooled melted white chocolate and mashed fresh raspberries, taking care not to overmix.
Bake the Cake: Evenly divide the batter between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make White Chocolate Ganache: Heat ½ cup heavy cream in a saucepan until it is steaming but not boiling. Pour the hot cream over 1 cup white chocolate chips in a heatproof bowl. Let stand for 10–15 minutes to melt the chocolate, then stir gently until smooth and thickened but still spreadable.
Assemble & Decorate: Spread the raspberry jam evenly over the top of one cake layer. Layer on a generous amount of the white chocolate ganache. Place the second cake layer on top, then cover the entire cake with the remaining ganache to frost. Drizzle additional raspberry jam or raspberry sauce over the cake and garnish with fresh raspberries for an elegant finish.

Notes

Ensure the melted white chocolate is cooled before folding into the batter to avoid curdling.
Use fresh raspberries for the best flavor; frozen can be substituted if drained well.
For a more intense raspberry flavor, add 1 tbsp lemon juice to the raspberry jam before spreading.
Ganache can be refrigerated for firmness and then whipped before spreading if a thicker frosting is desired.
Allow the cake to come to room temperature before serving for best texture and flavor.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American