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White Chocolate Raspberry Dream Cake Recipe Revealed: The Ultimate Dessert

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A stunning three-layer cake with moist vanilla layers, white chocolate ganache, fresh raspberries, and cream cheese frosting. Perfect for special occasions.

Ingredients

Scale
  • 3 cups cake flour, sifted,
  • 2 cups granulated sugar,
  • 1 cup unsalted butter, room temperature,
  • 4 large eggs, room temperature,
  • 1 cup white chocolate, melted and cooled,
  • 1 cup fresh raspberry puree, strained,
  • 1 cup whole milk, room temperature,
  • 2 teaspoons vanilla extract,
  • 2 teaspoons baking powder,
  • 1/2 teaspoon salt,
  • 12 oz white chocolate, chopped (for ganache),
  • 1 cup heavy cream (for ganache),
  • 2 tablespoons light corn syrup,
  • 8 oz cream cheese, softened (for frosting),
  • 1/2 cup powdered sugar (for frosting),
  • 1 cup fresh raspberries (for decoration)

Instructions

  • Preheat oven to 325°F. Grease three 9-inch round pans and line with parchment paper.
  • In a large bowl, sift together cake flour, baking powder, and salt. Set aside.
  • Using reverse creaming method, combine flour mixture with sugar. Add butter gradually, then eggs one at a time. Alternate adding melted white chocolate, raspberry puree, and milk.
  • Divide batter evenly between prepared pans. Bake for 28-32 minutes until toothpick comes out with few moist crumbs. Cool completely.
  • Heat cream and corn syrup until steaming. Pour over chopped white chocolate, let sit 2 minutes, then whisk until smooth. Cool to spreading consistency.
  • Beat cream cheese until fluffy. Gradually add powdered sugar and vanilla until smooth and pipeable.
  • Layer cakes with ganache between each layer. Frost exterior with cream cheese frosting. Decorate with fresh raspberries and white chocolate curls.
  • Refrigerate assembled cake for 2 hours to set. Bring to room temperature 30 minutes before serving.

Nutrition

Find it online: https://dishfoody.com/white-chocolate-raspberry-dream-cake-recipe/