White Chocolate Dream Cake

White Chocolate Dream Cake

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Here’s a luxurious White Chocolate Dream Cake recipe—a moist, tender vanilla cake layered with creamy white chocolate frosting and a hint of raspberry (optional). Perfect for special occasions!

White Chocolate Dream Cake

Servings: 8-10
Prep Time: 30 mins
Bake Time: 25-30 mins
Chill Time: 1 hour

Ingredients:

For the Cake:

  • 2½ cups (300g) all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • ¾ cup (170g) unsalted butter, softened
  • 1½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240ml) whole milk, room temperature

For the White Chocolate Frosting:

  • 12 oz (340g) high-quality white chocolate, chopped
  • 1½ cups (340g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tsp vanilla extract
  • 3-4 tbsp heavy cream (as needed)

Optional Additions:

  • ½ cup seedless raspberry jam (for filling)
  • Fresh raspberries & white chocolate shavings (for garnish)

Instructions:

1. Bake the Cake Layers:

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans.
  2. Whisk dry ingredients – In a bowl, sift flour, baking powder, and salt. Set aside.
  3. Cream butter & sugar – Beat butter and sugar until light and fluffy (~3 mins).
  4. Add eggs & vanilla – Mix in eggs one at a time, then add vanilla.
  5. Alternate dry & wet – On low speed, add flour mixture in 3 parts, alternating with milk. Mix just until combined.
  6. Bake – Divide batter evenly into pans. Bake for 25-30 mins, or until a toothpick comes out clean. Cool completely.

2. Make the White Chocolate Frosting:

  1. Melt white chocolate – Gently melt in a double boiler (or microwave in 20-sec bursts), stirring until smooth. Cool slightly.
  2. Beat butter – Whip butter until creamy (~2 mins).
  3. Add sugar & vanilla – Gradually mix in powdered sugar, then vanilla.
  4. Incorporate white chocolate – Slowly pour in melted white chocolate while beating. Add cream as needed for a silky texture.

3. Assemble the Cake:

  1. Layer cake – Place one cake layer on a plate. Spread raspberry jam (if using), then a thick layer of frosting.
  2. Top with second layer – Frost the entire cake with remaining frosting.
  3. Garnish – Decorate with white chocolate shavings and fresh raspberries.
  4. Chill – Refrigerate for 1 hour before slicing for cleaner cuts.

Tips:

✅ For extra moisture – Brush cake layers with simple syrup (equal parts sugar & water, heated and cooled).
✅ No raspberry? Try strawberry jam or skip it for pure white chocolate bliss.
✅ Storage – Keep refrigerated (up to 3 days) or freeze unfrosted layers for later.

This cake is a showstopper—creamy, dreamy, and just sweet enough! Let me know if you’d like any adjustments. Enjoy!