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–+ servings
White Chocolate Raspberry Dream Cake
Aria West

Indulgent White Chocolate Raspberry Dream Cake to Impress

Discover how to make this unforgettable White Chocolate Raspberry Dream Cake combining vibrant raspberries and silky white chocolate.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

  • 250 g all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 84 g unsalted butter
  • ¼ cup sunflower oil
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 2 large egg whites
  • 1 cup full fat sour cream
  • ½ cup whole milk
  • 1 cup fresh raspberries
  • 1 cup raspberry cake filling
  • 1 cup vanilla whipped ganache frosting
  • 200 g white chocolate
  • 1 cup heavy cream/whipping cream
  • 1 vanilla bean seeds

Method
 

  1. Prepare the raspberry filling by combining fresh raspberries, sugar, and lemon juice in a saucepan. Cook for 10-15 minutes until thickened. Chill for 30 minutes.
  2. Preheat the oven to 350°F (175°C) and prepare two 8-inch round cake pans with parchment paper.
  3. In one bowl, sift flour, baking powder, baking soda, and salt. In another bowl, cream butter and oil with sugar and vanilla until fluffy. Add egg and egg whites, then incorporate sour cream. Mix in dry ingredients and milk, then fold in raspberries.
  4. Divide batter between cake pans. Bake for 25-30 minutes until golden and toothpick comes out clean. Cool in pans for 20-30 minutes, then invert onto wire racks.
  5. Prepare the ganache frosting by chopping white chocolate. Heat heavy cream to a simmer, pour over chocolate, let sit, then whisk until smooth. Chill overnight and beat until fluffy.
  6. Assemble the cake by layering with frosting and raspberry filling, then cover with ganache and garnish with raspberries.
  7. Ensure the chocolate is finely chopped for smoother ganache preparation.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 250mgFiber: 2gSugar: 35g

Notes

  • Use room temperature ingredients for a smooth batter.
  • Opt for fresh raspberries in the batter, using frozen only for the filling.
  • Don’t overmix to avoid a dense cake.
  • Check cake doneness a few minutes before baking time is up.
  • Chill ganache overnight for fluffiness.
  • Double the recipe for a three-layer cake for more height.

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