If you’re searching for a cake that feels special enough for a celebration but is easy enough to make any day of the week, this White Chocolate Raspberry Dream Cake is your answer. Imagine layers of tender vanilla cake studded with creamy white chocolate chips and bursts of sweet, tangy raspberries, finished with a fluffy whipped cream frosting. It’s as dreamy as its name suggests!
There’s something magical about the pairing of white chocolate and raspberries. The creamy, sweet notes of white chocolate perfectly complement the brightness of fresh raspberries, creating a balanced bite that’s rich but refreshing. This cake is sure to be the star of any birthday, holiday table, or afternoon tea with friends.
Why You’ll Love This White Chocolate Raspberry Dream Cake
- Moist, tender vanilla cake layers
- Pockets of creamy white chocolate and juicy fresh raspberries
- Light, airy whipped cream frosting
- Looks impressive, but is simple to make
- Perfect for summer gatherings or cozy winter celebrations
- Naturally crowd-pleasing
Ingredients
For the Cake Layers
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries
For the Whipped Cream Frosting
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish
- Additional raspberries
- White chocolate shavings
How to Make White Chocolate Raspberry Dream Cake
Step 1: Prepare the Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
Step 2: Make the Cake Batter
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, until just combined.
Gently fold in the white chocolate chips and fresh raspberries, being careful not to break the berries too much.
Step 3: Bake the Cakes
Divide the batter evenly between the two prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in their pans for 10 minutes, then turn out onto a wire rack to cool completely.
Step 4: Make the Whipped Cream Frosting
In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep an eye on it to avoid overbeating.
Step 5: Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of whipped cream on top. Place the second cake layer on top of that, and frost the top and sides of the cake with the remaining whipped cream.
For a pretty finish, garnish with extra raspberries and a sprinkle of white chocolate shavings.
Tips for Success
- Use fresh, firm raspberries to prevent them from breaking apart in the batter
- Don’t overmix the batter to keep the cake light and fluffy
- Chill your mixing bowl and beaters before making the whipped cream for best results
- Fold the berries in gently to keep their shape and distribute them evenly
- Decorate right before serving for the freshest look
Serving Suggestions
This White Chocolate Raspberry Dream Cake is perfect for:
- Birthdays
- Baby or bridal showers
- Valentine’s Day
- Mother’s Day
- Afternoon tea
Serve it with:
- Fresh brewed coffee
- A cup of Earl Grey tea
- A glass of chilled rosé or sparkling wine
Storage & Make-Ahead Tips
- Store any leftover cake in the refrigerator, covered, for up to 3 days.
- Because of the whipped cream frosting, avoid leaving the cake at room temperature for extended periods.
- You can bake the cake layers a day ahead and wrap them tightly in plastic wrap before assembling.
FAQs
Can I use frozen raspberries?
Yes, but do not thaw them before folding into the batter to avoid excess moisture.
Can I use cream cheese frosting instead?
Absolutely! A cream cheese frosting would pair beautifully with the raspberries and white chocolate.
Can I make this gluten-free?
Yes — substitute a 1-to-1 gluten-free flour blend for the all-purpose flour.
Let’s Stay Connected
If you try this White Chocolate Raspberry Dream Cake, I’d love to see your photos! Leave a comment or tag me on social media — your baking creations make my day.
The Goods
White Chocolate Raspberry Dream Cake
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Recipes
For the Cake Layers
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries
For the Whipped Cream Frosting
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish
- Additional raspberries
- White chocolate shavings
Instructions
Step 1: Prepare the Pans and Oven
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
Step 2: Make the Cake Batter
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, until just combined.
- Gently fold in the white chocolate chips and fresh raspberries, being careful not to break the berries too much.
Step 3: Bake the Cakes
- Divide the batter evenly between the two prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in their pans for 10 minutes, then turn out onto a wire rack to cool completely.
Step 4: Make the Whipped Cream Frosting
- In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep an eye on it to avoid overbeating.
Step 5: Assemble the Cake
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of whipped cream on top. Place the second cake layer on top of that, and frost the top and sides of the cake with the remaining whipped cream.
- For a pretty finish, garnish with extra raspberries and a sprinkle of white chocolate shavings.
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