White Chocolate Raspberry Dream (Printable)
Elegant layer cake with moist white chocolate sponge, fresh raspberry filling, and creamy white chocolate 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
# 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.
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 incorporated.
05 - On low speed, alternately add the flour mixture and milk, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly among prepared pans. Bake for 30–35 minutes until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Combine raspberries, sugar, lemon juice, and water in a saucepan over medium heat. Bring to simmer and mash berries. Stir in cornstarch and cook 2–3 minutes until thickened. 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.
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.
# Expert Advice:
01 -
- The tangy raspberry filling cuts through all that sweet white chocolate richness in the most perfect way
- People genuinely gasp when you slice into those gorgeous pink layers
02 -
- White chocolate seizes easily if overheated, so melt it slowly and patiently
- The cake layers must be completely cool before frosting or the filling will slide right off
03 -
- Freeze the raspberries for 30 minutes before making the filling to release more juice
- Add a pinch of salt to your frosting to balance the extreme sweetness