Step-by-step instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal later.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well blended before adding the next. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, alternating with milk. Start and end with the dry ingredients. Mix until just combined.
- Fold in Chocolate and Raspberries: Carefully fold in the melted white chocolate, followed by the fresh raspberries.
- Divide the Batter: Evenly distribute the batter between the prepared cake pans.
- Bake: Place in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Incorporate the melted white chocolate and vanilla extract. Add milk one tablespoon at a time until the desired consistency is achieved.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of frosting over the top. Add the second cake layer and frost the top and sides with the remaining frosting.
- Decorate: Finish by decorating the top with fresh raspberries.
- Chill Before Serving: Let the cake chill in the refrigerator for at least 30 minutes to allow the frosting to set.
How to serve White Chocolate Raspberry Dream Cake
To elevate your dessert experience, consider dusting the top of the cake with extra powdered sugar or arranging fresh raspberries artfully around the plate. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For drinks, sweet iced tea or sparkling lemonade can enhance the light and fruity notes of the cake.
Keeping leftovers fresh
If you happen to have any leftover cake (which is unlikely, trust me!), you can keep it fresh by storing it in an airtight container at room temperature for up to three days, or in the fridge for up to a week. This cake can also be frozen—just slice it into pieces, wrap each slice tightly in plastic wrap, and store in a freezer-safe container to enjoy later.
Helpful cooking tips
- For a deeper chocolate flavor, try adding a tablespoon of cocoa powder along with the flour.
- Avoid overmixing the batter. It’s okay if there are some lumps; too much mixing can lead to a dense cake.
- Make sure your eggs are at room temperature. They’ll blend better into the batter for a fluffier texture.
Creative twists
Looking to switch things up? Try swapping out the raspberries for strawberries or blueberries for a seasonal twist. You could also experiment with flavors by adding a splash of almond extract to the frosting for an unexpected depth. Or for a luxurious touch, sprinkle some chopped pistachios on top for added crunch!
FAQs
How long does it take to make this cake?
This cake takes about 20 minutes to prepare and 30 minutes to bake, plus a little time for cooling and frosting.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it wrapped in plastic wrap in the refrigerator until you’re ready to frost and serve it.
What can I use instead of fresh raspberries?
If you can’t find fresh raspberries, you can use frozen raspberries (thawed and drained) or even a fruit preserve in the frosting to achieve a similar flavor.
This White Chocolate Raspberry Dream Cake is bound to become a cherished recipe in your collection. Enjoy the process of making it as much as you will enjoy every bite!
