White Chocolate Raspberry Dream Cake
A light, fruity, and indulgent cake layered with sweet-tart raspberry filling and rich white chocolate raspberry cream. Perfect for birthdays, brunches, or when you just need something extra special.
Equipment
- 8-inch cake pans
- Mixing bowls
- Hand or stand mixer
- Saucepan
Ingredients
Raspberry Filling
- 1 1/2 cups raspberries fresh or frozen (do not thaw if frozen)
- 2 tbsp granulated sugar
- 1/2 tsp lemon juice
- 2 tsp water
- 1 1/2 tsp cornstarch
Cake Batter
- 1 3/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 6 tbsp unsalted butter softened
- 2 tbsp sunflower oil
- 1 1/3 cups granulated sugar
- 1 1/2 tsp pure vanilla extract
- 1 large egg room temperature
- 2 large egg whites room temperature
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 1/4 cups fresh raspberries
Instructions
- Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir until berries break down and release juices (about 3–4 minutes).
- Mix cornstarch and water in a small bowl. Add to saucepan and stir until thickened. Let cool completely.
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter, sunflower oil, and sugar until fluffy. Add vanilla, whole egg, and egg whites, beating after each addition.
- Alternate adding the dry ingredients with sour cream and milk. Fold in fresh raspberries gently.
- Pour batter evenly into prepared pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely.
- Once cakes are cool, layer with raspberry filling and frost with white chocolate raspberry cream as desired.
Notes
Feel free to add white chocolate ganache or drizzle extra raspberry filling over the top for an extra pop. Store leftovers in an airtight container in the fridge up to 4 days.