White Chocolate Raspberry Dream

This white chocolate raspberry dream cake offers a delightful balance of creamy sweetness and fresh berry tartness that makes it a standout dessert for any celebration or simple indulgence. It combines tender cake layers infused with white chocolate and the vibrant burst of raspberries folded throughout, finished with a cloud-like whipped cream topping.

I first made this cake for a friend’s birthday and was amazed how easy it came together while impressing everyone. Now it’s my go-to when I want a dessert that looks elegant but doesn’t demand hours in the kitchen.

Gather Your Ingredients

• All-purpose flour: one 2 1/2 cup cup provides structure, choose fresh for best rise
• Baking powder: 2 teaspoons creates lift, make sure it’s not expired for fluffier cake
• Baking soda: 1/2 teaspoon helps with browning and tender crumb
• Salt: 1/2 teaspoon enhances all flavors
• Unsalted butter: 1 cup soft but not melted, for a creamy, rich base
• Granulated sugar: 1 1/2 cups balances the tartness of the raspberries
• Large eggs: 4 add moisture and help bind
• Vanilla extract: 1 teaspoon adds warmth and depth
• Whole milk: 1 cup brings tenderness to the crumb
• Sour cream: 1/2 cup keeps the cake moist and adds slight tanginess
• White chocolate: 6 ounces melted gives a luxurious sweet flavor and velvety texture
• Fresh raspberries: 1 1/2 cups use ripe but firm berries to avoid too much bleeding
• Raspberry jam: 1/2 cup adds concentrated raspberry flavor between layers
• Heavy whipping cream: 2 cups for making silky whipped cream topping
• Powdered sugar: 2 tablespoons sweetens and stabilizes whipped cream without grittiness

How to Make It

Sift Dry Ingredients:

Whisk together the flour, baking powder, baking soda and salt in a medium bowl until thoroughly combined. This ensures even distribution of leavening agents for a consistent rise

Cream Butter and Sugar:

Using an electric mixer on medium speed, beat room temperature butter and granulated sugar for about 3 to 4 minutes until the mixture is pale and fluffy. This aerates the batter helping create a light texture

Add Eggs and Vanilla:

Incorporate the eggs one at a time, beating well after each addition to prevent curdling. Then add vanilla extract mixing until fully combined

Combine Milk and Sour Cream:

In a separate bowl stir whole milk and sour cream until smooth. This mixture adds moisture and tang that brightens the cake’s flavor

Alternate Adding Dry Ingredients and Milk Mixture:

Reduce mixer speed to low and add the dry ingredients in three additions, alternating with the milk sour cream mixture, starting and ending with the dry mixture. Mix gently after each addition until just combined. Overmixing can make the cake dense

Stir in Melted White Chocolate:

Fold in the melted white chocolate carefully so the batter stays airy and uniform

Fold in Fresh Raspberries:

Gently fold fresh raspberries into the batter, being careful not to break them up to retain their shape and vibrant color

Prepare Pans and Bake:

Grease and flour two 9-inch round cake pans, evenly divide the batter and bake at 350 degrees Fahrenheit or 175 Celsius for 30 to 45 minutes. Check doneness with a toothpick, which should come out clean. Or lightly pressed cake springs back

Cool Cakes Completely:

Remove cakes from pans and cool on wire racks. This prevents soggy edges and prepares them for layering

Make Whipped Cream:

Beat heavy whipping cream, powdered sugar and vanilla extract on high speed in a large bowl until stiff peaks form. This will be your cake topping

Assemble the Cake:

Spread raspberry jam over one cake layer, then top with whipped cream. Place the second layer on top. Spread whipped cream all around the sides and top. Garnish with extra fresh raspberries if desired

I love how the fresh raspberries shine in this cake. They create little pockets of tartness that contrast beautifully with the creamy white chocolate layers. I remember the first time my family tasted it, they all asked for seconds and it quickly became a favorite in our dessert lineup

Flavor Boosters

Serve alongside a scoop of vanilla ice cream or a drizzle of berry coulis for extra indulgence. Great paired with a cup of Earl Grey tea or fresh brewed coffee. Individual slices can be served with a sprinkle of toasted almonds for texture contrast

Serving Suggestions

Serve alongside a scoop of vanilla ice cream or a drizzle of berry coulis for extra indulgence. Great paired with a cup of Earl Grey tea or fresh brewed coffee. Individual slices can be served with a sprinkle of toasted almonds for texture contrast

Creative Twists

Sour cream can be swapped with plain Greek yogurt for similar moisture and tanginess. For a dairy-free version use coconut cream whipped with a little powdered sugar. If fresh raspberries are unavailable frozen ones work but thaw and drain well to avoid excess moisture. White chocolate chips can replace bar chocolate but melt gently

This cake is a perfect balance of creamy and tart flavors that impress every time. Its simplicity makes it accessible, yet elegant enough for special occasions.

Common Questions About This Recipe

→ What makes the cake moist?

Using sour cream and milk in the batter adds moisture and richness, resulting in a tender crumb.

→ Can fresh raspberries be substituted?

Fresh raspberries provide a vibrant flavor and texture, but frozen raspberries can be used if fresh are unavailable; just thaw and drain excess liquid before adding.

→ How is the whipped cream made?

Heavy whipping cream is beaten with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy topping.

→ What is the baking temperature and time?

Bake the cake in a preheated oven at 350°F (175°C) for 30-45 minutes, or until a toothpick inserted comes out clean.

→ What pans work best for baking?

Two 9-inch round cake pans are recommended for even baking and consistent layer size.