White Chocolate Raspberry Dream (Printable)
Elegant layered cake featuring white chocolate sponge and fresh raspberry filling with creamy frosting
# What You'll Need:
→ White Chocolate Sponge
01 - 2 ½ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 8 oz white chocolate, melted and cooled
08 - 1 cup whole milk, room temperature
09 - 2 teaspoons vanilla extract
→ Raspberry Filling
10 - 1 ½ cups fresh raspberries
11 - ¼ cup granulated sugar
12 - 1 tablespoon cornstarch
13 - 2 tablespoons water
14 - 1 teaspoon lemon juice
→ White Chocolate Cream Cheese Frosting
15 - 12 oz white chocolate, chopped
16 - 8 oz cream cheese, softened
17 - ½ cup unsalted butter, softened
18 - 1 teaspoon vanilla extract
19 - 2 ½ cups confectioners' sugar, sifted
→ Garnish
20 - Fresh raspberries
21 - White chocolate curls or shavings
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl until evenly blended.
03 - Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.
04 - Mix in melted white chocolate and vanilla extract until fully combined.
05 - On low speed, alternately add flour mixture and milk, beginning and ending with flour. Mix until just combined, avoiding overmixing.
06 - Divide batter evenly among prepared pans. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then turn onto wire racks to cool completely.
07 - Combine raspberries, sugar, lemon juice, and water in a saucepan over medium heat. Bring to a simmer and mash berries. Stir in cornstarch and cook for 2-3 minutes until thickened. Transfer to a bowl and cool completely.
08 - Melt white chocolate gently and cool to room temperature. Beat cream cheese and butter until smooth. Mix in cooled white chocolate and vanilla. Gradually add confectioners' sugar, beating until fluffy and spreadable.
09 - Place one cake layer on a serving plate. Spread with half the raspberry filling. Top with second layer and repeat with remaining filling. Add final cake layer. Frost top and sides with white chocolate cream cheese frosting.
10 - Decorate with fresh raspberries and white chocolate curls as desired. Refrigerate for at least 1 hour before slicing to set.
# Expert Suggestions:
01 -
- The combination of tangy raspberry and creamy white chocolate feels like something from a fancy bakery
- It keeps beautifully for days, actually tasting better on day two when flavors have mingled
02 -
- White chocolate scorches easily, so melt it in short bursts and stir frequently rather than walking away
- The filling must be completely cool before assembly or your frosting will melt right off the cake
03 -
- Grate a little lemon zest into your frosting for brightness that cuts through the richness
- Freeze the white chocolate for 15 minutes before making curls, they will hold their shape better