Description
This White Chocolate Raspberry Dream Cake is a luscious, indulgent dessert that combines the rich creaminess of white chocolate with the tart sweetness of raspberries. It features a moist white chocolate cake, creamy raspberry filling, and a decadent white chocolate ganache, making it the perfect cake for any celebration or special occasion. This stunning layered cake will leave your guests in awe with its dreamy flavors and textures.
Ingredients
Scale
For the Cake:
- 1 box white cake mix (or homemade white cake mix)
- 1/2 cup vegetable oil
- 1 cup milk
- 3 large eggs
- 1/2 cup white chocolate chips, melted
- 1 teaspoon vanilla extract
For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch mixed with 1/4 cup water (slurry)
For the White Chocolate Ganache:
- 1 cup white chocolate chips
- 1/2 cup heavy cream
For Garnish:
- Fresh raspberries
- White chocolate shavings (optional)
Instructions
- Make the Cake:
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the cake mix, vegetable oil, milk, eggs, melted white chocolate, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until smooth and well combined. - Bake the Cake:
Divide the cake batter evenly between the two prepared cake pans. Bake according to the package instructions or until a toothpick inserted into the center comes out clean (approximately 28-30 minutes). Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. - Prepare the Raspberry Filling:
In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the raspberries break down and release their juice.
Add the cornstarch slurry to the raspberry mixture and stir until thickened, about 2-3 minutes. Remove from heat and allow to cool to room temperature. - Make the White Chocolate Ganache:
In a heatproof bowl, add the white chocolate chips. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the white chocolate chips and let it sit for 2-3 minutes to melt. Stir until smooth and glossy. Let it cool slightly. - Assemble the Cake:
Place one layer of the cooled cake on a serving plate. Spread an even layer of the raspberry filling over the top. Place the second cake layer on top, pressing down gently to secure it. - Frost the Cake:
Pour the white chocolate ganache over the top of the cake, allowing it to drip down the sides for a beautiful finish.
Garnish with fresh raspberries and optional white chocolate shavings for added elegance. - Serve:
Let the cake set for about 30 minutes before serving to allow the ganache to firm up slightly. Slice and enjoy the creamy, fruity layers of this dreamy cake!
Notes
- You can substitute frozen raspberries for fresh raspberries if needed. Just ensure they are thawed before making the raspberry filling.
- To make this cake ahead of time, bake and cool the cakes and filling. Then, assemble the cake just before serving.
- For an extra touch, you can also pipe whipped cream around the edges of the cake or add a few more layers of raspberry filling.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of the cake)
- Calories: 500
- Sugar: 45g
- Sodium: 100mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg