Description
White chocolate raspberry dream cake elevates dessert with luxurious layers of silky cream and tangy berries. Rich European pastry techniques blend seamlessly, creating a sophisticated sweet experience you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted butter, softened (227 grams)
- 4 large eggs
- 1 cup whole milk (240 milliliters)
- 1 cup white chocolate chips or chopped white chocolate (170 grams)
- 1 ½ cups fresh or frozen raspberries (170 grams)
Dry Ingredients:
- 2 ½ cups all-purpose flour (313 grams)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¾ cups granulated sugar (350 grams)
- 3 cups powdered sugar (340 grams)
- ⅓ cup granulated sugar (67 grams)
- 2 tablespoons cornstarch (16 grams)
Liquid and Flavoring Ingredients:
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons water
- 34 tablespoons heavy cream (510 milliliters)
- 2 tablespoons water (for cornstarch mixture)
Instructions
- Meticulously prepare baking pans by coating with butter and lining with parchment paper to ensure effortless cake release.
- Sift together dry ingredients – flour, sugar, baking powder, and salt – creating a uniform base for the cake’s delicate texture.
- Incorporate softened butter into the dry mixture, gently working until the consistency resembles fine, crumbly breadcrumbs.
- Introduce eggs, milk, and vanilla extract, blending thoroughly to create a silky, uniform batter. Gently fold in luxurious melted white chocolate.
- Distribute the batter evenly across prepared cake pans, ensuring balanced layers for consistent baking.
- Bake in a preheated oven until the cakes develop a golden hue and a inserted toothpick emerges clean, indicating perfect doneness.
- Allow cakes to cool completely on wire racks, preventing moisture condensation.
- Craft the raspberry filling by simmering raspberry jam with fresh raspberries, reducing until the mixture thickens and intensifies in flavor.
- Prepare white chocolate ganache by gently heating heavy cream and pouring over white chocolate chips, stirring until achieving a glossy, smooth consistency.
- Once ganache slightly cools and thickens, begin cake assembly by spreading raspberry filling between each cake layer.
- Generously coat the entire cake with white chocolate ganache, creating a luxurious, smooth exterior.
- Artfully garnish with fresh raspberries, strategically placing them for visual appeal.
- Optional: Drizzle additional ganache over the cake for an extra touch of decadence.
- Refrigerate briefly to set the ganache and enhance flavor melding before serving.
Notes
- Choose room temperature ingredients to ensure smooth, even mixing and prevent batter separation.
- Sift dry ingredients to eliminate lumps and create a lighter, more delicate cake texture.
- Gently fold melted white chocolate into the batter to maintain its delicate flavor and prevent overmixing.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cake’s tender crumb.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 520
- Sugar: 45 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg