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.
Ingredients
Scale
Cake Batter
- 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
Ganache & Filling
- 1 cup white chocolate chips
- ½ cup heavy cream
- ½ cup raspberry jam
- 1 tbsp lemon juice
- Additional fresh raspberries for garnish
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
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: white chocolate cake, raspberry cake, white chocolate ganache, raspberry jam cake, dessert recipe, celebration cake, elegant cake
