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White Chocolate Raspberry Dream Cake Recipe Revealed Recipe

White Chocolate Raspberry Dream Cake Recipe Revealed Recipe
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5.3 from 20 reviews

A decadent and delightful White Chocolate Raspberry Dream Cake combining moist white chocolate-infused layers with fresh raspberries and fluffy whipped cream frosting, perfect for celebrations or special occasions.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1 cup milk
  • 3 large eggs
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup white chocolate chips
  • 1 cup fresh raspberries

Whipped Cream Frosting

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare pans and oven. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal of cakes after baking.
  2. Cream butter and sugar. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and well combined, which helps create a tender cake texture.
  3. Add eggs and vanilla. Incorporate the eggs one at a time, beating well after each addition to fully integrate them. Stir in the vanilla extract to enhance the cake’s aroma and flavor.
  4. Mix dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution of leavening and seasoning throughout the batter.
  5. Combine wet and dry mixtures. Gradually add the dry ingredients to the wet mixture alternating with the milk, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
  6. Fold in white chocolate and raspberries. Carefully fold in the white chocolate chips and fresh raspberries, taking care not to break the berries and keeping the distribution even.
  7. Divide and bake. Evenly divide the batter between the prepared cake pans. Bake in the oven for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
  8. Cool the cakes. Allow the cakes to cool in the pans for about 10 minutes before removing them. Transfer the cakes to a wire rack and cool completely to room temperature to ensure the frosting doesn’t melt.
  9. Prepare whipped cream frosting. In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form, producing a light and airy frosting.
  10. Assemble the cake. Place one cake layer on a serving plate. Spread a generous layer of whipped cream over it, then carefully place the second cake layer on top.
  11. Frost and garnish. Use the remaining whipped cream to frost the top and sides of the cake evenly. Garnish with additional fresh raspberries and white chocolate shavings if desired for an elegant finish.

Notes

  • For added richness and enhanced raspberry flavor, spread a tablespoon of raspberry puree between the cake layers before frosting.
  • You can substitute raspberries with strawberries or blueberries to customize the cake with your favorite seasonal berries.
  • Ensure cakes are fully cooled before frosting to prevent whipped cream from melting.
  • Use chilled heavy cream and cold bowls for best whipping results when making the frosting.

Nutrition

Keywords: white chocolate cake, raspberry cake, whipped cream frosting, berry cake, dessert recipe, celebration cake, moist cake

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