Description
Creamy white chocolate raspberry dream cake brings pure elegance to your dessert table with its delicate balance of sweet and tangy flavors. Rich layers of smooth white chocolate cake nestled with fresh raspberry filling create a delightful treat perfect for special celebrations.
Ingredients
Scale
Cake Ingredients:
- 2.5 cups (312g) all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 5 large egg whites
- 1.75 cups (350g) granulated sugar
- 0.75 cup (170g) unsalted butter, softened
- 2 teaspoons vanilla extract
- 1 cup (240ml) whole milk
- 0.67 cup (160ml) sour cream
Support Ingredients:
- 1 cup (240ml) raspberry preserves or seedless raspberry jam
- 1 cup (125g) fresh raspberries (optional)
Frosting Ingredients:
- 1.5 cups (340g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 6 ounces (170g) white chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 0.5 tablespoons (15-30ml) heavy cream, as needed
Garnish:
- Fresh raspberries
- White chocolate curls
Instructions
- Heat the oven to 350°F (175°C). Coat three 8-inch round cake pans with butter and line with parchment paper.
- Combine 2½ cups (312g) flour, 2½ teaspoons baking powder, and ½ teaspoon salt in a mixing bowl.
- Cream ¾ cup (170g) softened butter with 1¾ cups (350g) sugar until the mixture becomes pale and airy.
- Incorporate 5 egg whites one at a time, blending thoroughly after each addition. Stir in 2 teaspoons vanilla extract.
- Whisk 1 cup (240ml) whole milk with ⅔ cup (160ml) sour cream in a separate container.
- Gradually fold dry ingredients into butter mixture, alternating with milk mixture. Mix gently until just combined.
- Distribute batter evenly across prepared pans. Bake for 25-28 minutes until a toothpick inserted comes out clean.
- Remove cakes from oven and allow to rest 10 minutes in pans. Transfer to wire cooling racks.
- Beat 1½ cups (340g) softened butter until smooth and creamy.
- Gradually add 4 cups (480g) powdered sugar, mixing until fluffy and light.
- Incorporate 6 oz (170g) melted and cooled white chocolate and 1 teaspoon vanilla extract.
- Adjust frosting consistency with 1-2 tablespoons (15-30ml) heavy cream as needed.
- Trim cake layers to create flat surfaces for even stacking.
- Place first cake layer on serving plate. Spread ⅓ cup raspberry preserves and frosting evenly.
- Position second cake layer and repeat preserves and frosting application.
- Add final cake layer and cover entire cake with remaining frosting.
- Garnish with fresh raspberries and white chocolate curls.
- Refrigerate briefly before serving to set frosting.
Notes
- Let the cake layers cool completely before frosting to prevent melting and sliding.
- Whip butter and sugar until super pale and fluffy for the lightest, most tender cake texture.
- When adding liquid ingredients, mix gently to avoid tough, dense cake – just combine until smooth.
- Fresh raspberries make a gorgeous garnish, but frozen work perfectly for preserves if fresh aren’t available.
- Prep Time: Approximately 20 minutes
- Cook Time: 25-28 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 519 kcal
- Sugar: 55 g
- Sodium: 177 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 63 g
- Fiber: 1.5 g
- Protein: 4.8 g
- Cholesterol: 75 mg