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:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans.
- Whisk dry ingredients – In a bowl, sift flour, baking powder, and salt. Set aside.
- Cream butter & sugar – Beat butter and sugar until light and fluffy (~3 mins).
- Add eggs & vanilla – Mix in eggs one at a time, then add vanilla.
- Alternate dry & wet – On low speed, add flour mixture in 3 parts, alternating with milk. Mix just until combined.
- 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:
- Melt white chocolate – Gently melt in a double boiler (or microwave in 20-sec bursts), stirring until smooth. Cool slightly.
- Beat butter – Whip butter until creamy (~2 mins).
- Add sugar & vanilla – Gradually mix in powdered sugar, then vanilla.
- Incorporate white chocolate – Slowly pour in melted white chocolate while beating. Add cream as needed for a silky texture.
3. Assemble the Cake:
- Layer cake – Place one cake layer on a plate. Spread raspberry jam (if using), then a thick layer of frosting.
- Top with second layer – Frost the entire cake with remaining frosting.
- Garnish – Decorate with white chocolate shavings and fresh raspberries.
- 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!
