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White Chocolate Raspberry Dream Cake

White Chocolate Raspberry Dream Cake

This White Chocolate Raspberry Dream Cake is a stunning, moist layered dessert made with tart raspberries and creamy white chocolate frosting.
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Prep Time 35 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 10 slices
Calories 460 kcal

Equipment

  • 3 8-inch round cake pans
  • Stand mixer or hand mixer
  • medium saucepan
  • Offset Spatula
  • Cooling Rack

Ingredients
  

For the Cake Layers

  • 1 ¾ cups all-purpose flour
  • ¾ cups cake flour For a tender crumb
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter Room temperature
  • 1 ½ cups granulated sugar
  • 3 large eggs Room temperature
  • 1 tablespoon pure vanilla extract
  • ½ cup sour cream Grandma’s secret ingredient
  • 1 cup whole milk Room temperature
  • 1 ¼ cups fresh raspberries Lightly tossed in flour

For the Raspberry Filling

  • 1 ½ cups fresh raspberries
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice Fresh-squeezed
  • 1 tablespoon raspberry jam Optional, for deeper flavor

For the White Chocolate Buttercream

  • 1 ¼ cups unsalted butter Room temperature
  • 4 cups powdered sugar Sifted
  • 6 oz white chocolate Melted and cooled
  • 2 tablespoon heavy cream For desired consistency
  • 1 teaspoon vanilla extract
  • 1 pinch salt Enhances flavor

Instructions
 

Instructions

  • Preheat the oven to 350°F (175°C). Line three 8-inch round cake pans with parchment and grease the sides.
  • In a small saucepan, combine the fresh raspberries, sugar, and cornstarch. Simmer over medium heat until thickened, about 7–10 minutes. Stir in lemon juice and raspberry jam if using. Let it cool completely.
  • In a large bowl, cream the butter and sugar until light and fluffy, about 4–5 minutes.
  • Add in the eggs one at a time, beating well after each. Stir in the vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. In another, combine the milk and sour cream. Alternate adding the dry and wet mixtures to the batter, starting and ending with the dry.
  • Lightly fold the floured fresh raspberries into the batter.
  • Divide the batter evenly among the pans and bake for 22–25 minutes or until a toothpick comes out with moist crumbs. Let cool completely on wire racks.
  • In a large bowl, beat the butter until fluffy. Gradually add the powdered sugar, then beat in the cooled white chocolate, cream, vanilla, and salt until smooth.
  • Layer the cakes with raspberry filling and white chocolate buttercream. Frost the outside with the remaining buttercream.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend and add an extra tablespoon of sour cream. Don’t skip the chilling time, it helps the layers set and flavors meld.

Nutrition

Serving: 120gramsCalories: 460kcalCarbohydrates: 52gProtein: 4gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 180mgPotassium: 140mgFiber: 2gSugar: 38gVitamin A: 900IUVitamin C: 8mgCalcium: 70mgIron: 1.5mg
Keyword easy spring dessert, homemade layer cake, raspberry compote filling, sour cream cake, white chocolate raspberry cake
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