Step-by-step instructions

1. Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them or lining them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Then, incorporate the vanilla extract.
5. Gradually mix in the dry ingredients while alternating with the milk. Start and end with the dry ingredients. Be careful not to over-mix; just combine until smooth.
6. Evenly divide the batter among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. For the raspberry filling, combine raspberries, sugar, and lemon juice in a medium saucepan. Cook over medium heat until the raspberries break down and start to simmer.
8. Add the cornstarch slurry and cook until the mixture thickens. Remove from heat and let it cool completely.
9. To prepare the white chocolate frosting, beat the butter until smooth and creamy. Gradually add powdered sugar, beating until all the sugar is incorporated.
10. Mix in the melted white chocolate, heavy cream, and vanilla extract, continuing to beat until the frosting is smooth and fluffy.
11. For assembly, place the first cake layer on a serving plate. Spread a thin layer of frosting over the top and add half of the raspberry filling, leaving about an inch from the edge.
12. Repeat the process with the second cake layer, adding frosting and more raspberry filling.
13. Top with the final layer and frost the entire cake with the remaining white chocolate frosting.
14. Garnish with fresh raspberries and white chocolate shavings if desired. Refrigerate for at least 30 minutes before slicing for the best presentation.

Best ways to enjoy it

When it comes to serving your White Chocolate Raspberry Dream Cake, you can elevate the experience in a variety of ways. A dash of powdered sugar on top or a scoop of vanilla ice cream on the side will complement the rich flavors beautifully. Consider pairing it with a cup of fragrant tea or coffee for an afternoon delight, or even serve it at a gathering with sparkling lemonade for an extra festive touch.

How to store & freeze

To keep your cake fresh, store it in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for up to three months. Just wrap them tightly in plastic wrap and then again in aluminum foil to protect against freezer burn. When ready to enjoy, let it thaw overnight in the fridge for the best texture. Always practice safe food handling to prevent any spoilage.

Helpful cooking tips

For a fluffier cake, make sure your butter is at room temperature before creaming it with sugar. Use fresh raspberries for a burst of flavor, but don’t worry if you only have frozen on hand; they work well too. Always sift your powdered sugar before adding it to the frosting for a smooth consistency.

Creative twists

This cake can be dressed up in various ways. Try adding a hint of almond extract for a nutty flavor in the cake batter. For a richer frosting, substitute half of the white chocolate chips with cream cheese. You could also make it a layered chocolate raspberry cake by swapping half of the flour with cocoa powder, turning this dream cake into a double chocolate delight.

FAQ

How long does it take to prepare and bake this cake?
Preparing this cake usually takes about 30 minutes, and baking takes another 25-30 minutes.

Can I substitute the white chocolate with another type?
Absolutely! Feel free to experiment with milk or dark chocolate chips for a different flavor profile.

What if I don’t have fresh raspberries?
Frozen raspberries work perfectly well! Just ensure they are thawed and drained before using them in the filling.

By sharing this White Chocolate Raspberry Dream Cake recipe, your baking adventures will surely be a sweet success. Happy baking!