White Chocolate Raspberry Dream Cake (Printable)

Elegant layer cake featuring moist white chocolate sponge, fresh raspberry filling, and creamy frosting for special celebrations.

# 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 slightly 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

# How To Make It:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat butter and sugar until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, mixing thoroughly after each addition.
04 - Mix in melted white chocolate and vanilla extract until fully incorporated into the batter.
05 - On low speed, alternately add flour mixture and milk to the batter, beginning and ending with flour. Mix until just combined, taking care not to overmix.
06 - Divide batter evenly among prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then turn onto wire racks to cool completely.
07 - In a saucepan, combine raspberries, sugar, lemon juice, and water over medium heat. Bring to a simmer and mash berries thoroughly. Stir in cornstarch and cook for 2-3 minutes until thickened. Transfer to a bowl and cool completely.
08 - Melt white chocolate gently and cool to room temperature. In a large bowl, beat cream cheese and butter until smooth and creamy. Mix in cooled white chocolate and vanilla. Gradually add confectioners' sugar, beating until fluffy and spreadable.
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 evenly 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 to set the frosting and filling.

# Expert Hints:

01 -
  • The combination of tangy fresh raspberries and sweet white chocolate creates this incredible balance that keeps every bite interesting
  • Despite looking like it came from a fancy bakery, the recipe is completely manageable even if you are newer to layer cakes
  • The white chocolate sponge stays incredibly moist for days, making it perfect for making ahead of time
02 -
  • Room temperature ingredients are non negotiable for the texture, so take everything out at least an hour before baking
  • Let the melted white chocolate cool to room temperature before adding it to your batter or frosting
  • The raspberry filling must be completely cool before spreading or it will melt your frosting
  • Sift your confectioners sugar to prevent any lumps in your silky smooth frosting
03 -
  • When melting white chocolate, use 50 percent power in 30 second intervals to prevent seizing
  • If your raspberry filling seems too thick, add water 1 teaspoon at a time until it reaches a spreadable consistency
  • Rotate your cake pans halfway through baking for even layers

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