White Chocolate Raspberry Dream (Print Version)
Creamy white chocolate meets fresh raspberries in a moist, decadent layered cake.
# What You'll Need:
→ Dry Ingredients
01 -
2 3/4 cups all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
3/4 teaspoon baking soda
04 -
1/2 teaspoon salt
→ Wet Ingredients
05 -
1 cup unsalted butter, softened
06 -
1 3/4 cups granulated sugar
07 -
4 large eggs
08 -
2 teaspoons vanilla extract
09 -
3/4 cup whole milk
10 -
3/4 cup sour cream
11 -
8 ounces white chocolate, melted
→ Filling and Topping
12 -
1 cup fresh raspberries
13 -
1/2 cup raspberry jam
14 -
2 cups heavy whipping cream
15 -
1/3 cup powdered sugar
16 -
1 teaspoon vanilla extract
17 -
Additional fresh raspberries for garnish
# Steps to Follow:
01 -
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 -
In a medium bowl, sift together flour, baking powder, baking soda, and salt until evenly mixed.
03 -
Using an electric mixer on medium speed, beat butter and granulated sugar until light and fluffy, approximately 3 to 4 minutes.
04 -
Add eggs one at a time, beating thoroughly after each addition, then mix in vanilla extract until fully combined.
05 -
In a separate bowl, whisk together whole milk and sour cream until smooth.
06 -
Gradually add dry ingredients to the butter mixture alternately with the milk and sour cream mixture, starting and ending with dry ingredients. Mix on low speed until just combined, avoiding overmixing.
07 -
Gently fold the melted white chocolate into the batter using a spatula until evenly incorporated.
08 -
Distribute batter evenly between prepared pans and smooth tops with spatula. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
09 -
Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
10 -
Mash fresh raspberries until broken down, then stir in raspberry jam until well combined.
11 -
Beat heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
12 -
Place one cake layer on serving plate. Evenly spread raspberry filling over top, then cover with a thick layer of whipped cream. Position second cake layer on top and press gently to secure.
13 -
Cover entire cake with remaining whipped cream frosting. Decorate top with fresh raspberries arranged evenly.
14 -
Refrigerate the cake for at least 1 hour to allow layers to set before slicing and serving.
# Additional Notes:
01 -
For best flavor and texture, allow the cake to chill so the layers meld together.
02 -
Store leftovers wrapped tightly in an airtight container in the refrigerator for up to 3 days.
03 -
To retain frosting quality, let chilled slices stand at room temperature for 10 minutes before serving.