White Chocolate Raspberry Dream (Print Version)

Elegant layers of white chocolate sponge with fresh raspberry filling and creamy frosting.

# What You'll Need:

→ White Chocolate Sponge

01 - 2 ½ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 8 ounces white chocolate, melted and cooled
08 - 1 cup whole milk, room temperature
09 - 2 teaspoons vanilla extract

→ Raspberry Filling

10 - 1 ½ cups fresh raspberries
11 - ¼ cup granulated sugar
12 - 1 tablespoon cornstarch
13 - 2 tablespoons water
14 - 1 teaspoon lemon juice

→ White Chocolate Cream Cheese Frosting

15 - 12 ounces white chocolate, chopped
16 - 8 ounces cream cheese, softened
17 - ½ cup unsalted butter, softened
18 - 1 teaspoon vanilla extract
19 - 2 ½ cups confectioners' sugar, sifted

→ Garnish

20 - Fresh raspberries
21 - White chocolate curls or shavings

# Directions:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition.
04 - Mix in melted white chocolate and vanilla extract until combined.
05 - On low speed, alternately add the flour mixture and milk, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly among prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then turn onto wire racks to cool completely.
07 - Combine raspberries, sugar, lemon juice, and water in a saucepan over medium heat. Bring to a simmer and mash berries. Stir in cornstarch and cook for 2 to 3 minutes until thickened. Transfer to a bowl and cool completely.
08 - Melt white chocolate and cool to room temperature. Beat cream cheese and butter until smooth. Mix in cooled white chocolate and vanilla. Gradually add confectioners' sugar, beating until fluffy.
09 - Place one cake layer on a serving plate. Spread with half the raspberry filling. Top with second layer and repeat with remaining filling. Add final cake layer. Frost top and sides with white chocolate cream cheese frosting.
10 - Decorate with fresh raspberries and white chocolate curls as desired. Refrigerate for at least 1 hour before slicing.

# Expert Tips:

01 -
  • The white chocolate sponge stays incredibly moist thanks to melted white chocolate in the batter
  • Fresh raspberry filling cuts through the richness with perfect tart sweetness
  • This cake looks impressive but the techniques are totally approachable
02 -
  • Room temperature ingredients are crucial for both the cake batter and frosting
  • The raspberry filling must cool completely or it will melt your frosting
  • White chocolate burns easily so melt it gently and let it cool before adding
03 -
  • If using frozen raspberries, thaw them completely and drain excess liquid before making the filling
  • A splash of seedless raspberry jam mixed into the filling intensifies the flavor

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