White Chocolate Raspberry Dream Cake

Posted on June 3, 2025

Easy White Chocolate Raspberry Layer Cake with Buttercream Frosting

Looking for a show-stopping dessert that’s as dreamy as it sounds? This White Chocolate Raspberry Dream Cake is a luscious treat layered with creamy white chocolate, bursts of tangy raspberry, and fluffy cake perfection. It’s the kind of dessert that looks impressive but is surprisingly easy to make at home. Whether you’re celebrating a birthday, a bridal shower, or just indulging on a weekend, this cake brings bakery-quality flavor straight to your kitchen.

Why You’ll Love This Recipe

This White Chocolate Raspberry Dream Cake is everything a dessert lover dreams of—sweet, tangy, creamy, and totally indulgent. The pairing of silky white chocolate and bright raspberries creates the perfect flavor balance, while the moist cake layers make every bite unforgettable. It’s elegant enough for special occasions, but easy enough to whip up on a cozy afternoon. Plus, the colors are naturally stunning, making it a standout centerpiece on any dessert table. If you love simple recipes that impress with both taste and looks, this one’s going straight to the top of your baking list.

Ingredients

This cake might look fancy, but the ingredients are simple and easy to find. You’ll need a few basics for the cake layers, a delicious white chocolate frosting, and fresh or frozen raspberries for that sweet-tart pop of flavor.

For the Cake:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup whole milk
1 cup fresh or frozen raspberries (if frozen, do not thaw)

For the White Chocolate Frosting:

1 cup white chocolate chips or chopped white chocolate
1 cup unsalted butter, softened
3 cups powdered sugar
2–3 tbsp heavy cream (as needed for consistency)
1 tsp vanilla extract

Optional Garnishes:

Extra raspberries
White chocolate shavings or curls
Powdered sugar for dusting

Instructions

This cake comes together in a few simple steps—bake, cool, frost, and enjoy! Follow along for a foolproof way to make your White Chocolate Raspberry Dream Cake.

Step-by-Step Instructions:

1. Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar:
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3–4 minutes.

4. Add Eggs & Vanilla:
Add eggs one at a time, beating well after each. Mix in the vanilla extract.

5. Combine Wet & Dry:
Add the flour mixture in three parts, alternating with the milk. Begin and end with flour. Mix just until combined—don’t overmix.

6. Fold in Raspberries:
Gently fold the raspberries into the batter. Be careful not to mash them!

7. Bake:
Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick comes out clean from the center. Let cakes cool completely before frosting.

8. Make the Frosting:
Melt white chocolate in the microwave in 20-second bursts, stirring between each, until smooth. Let it cool slightly.
In a separate bowl, beat the butter until creamy. Add powdered sugar gradually, then the melted white chocolate, vanilla, and heavy cream. Beat until fluffy and smooth.

9. Assemble the Cake:
Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Add the second cake layer and frost the top and sides. Smooth out or leave rustic—it’s delicious either way!

10. Garnish (Optional):
Top with fresh raspberries and white chocolate curls for an extra dreamy touch.

Servings and Timing

This White Chocolate Raspberry Dream Cake is perfect for sharing—though you might not want to!

🍰 Servings:

Makes 10–12 slices (depending on how generous you are 😉)
Ideal for birthdays, showers, or any dessert table that needs a little wow-factor

🕒 Timing:

Prep time: 25 minutes
Bake time: 30 minutes
Cooling + Frosting time: 45 minutes
Total time: About 1 hour 40 minutes

Tips and Variations

Want to make this dreamy cake even more your own? Here are some fun twists and helpful tips to get creative or simplify!

💡 Tips:

Don’t overmix the batter after adding the flour—this keeps the cake soft and fluffy.
If using frozen raspberries, toss them in a tablespoon of flour before folding into the batter to prevent bleeding.
For extra white chocolate flavor, mix white chocolate chips right into the batter!

🔄 Variations:

Lemon Twist: Add 1 tsp lemon zest to the batter for a citrusy brightness.
Cupcake Version: Pour batter into lined muffin tins and bake for 18–22 minutes.
Gluten-Free Option: Use a 1:1 gluten-free flour blend—just check that your baking powder is GF too.
Raspberry Filling: Spread a thin layer of raspberry jam between the cake layers for even more fruity goodness.

Storage

Have leftovers? (Lucky you!) This cake stores beautifully so you can enjoy a slice later—maybe even with your morning coffee!

📦 How to Store:

Refrigerator:
Store in an airtight container in the fridge for up to 4–5 days. The frosting will stay firm and the flavors even deepen!
Freezer:
Wrap slices individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before serving.

Bonus Tip:

Let the cake sit at room temperature for 15–20 minutes before serving from the fridge—it brings back the softness and creaminess of the frosting.

Frequently Asked Questions

1. Can I use white chocolate chips instead of baking chocolate?
Yes! Just make sure to melt them gently and let them cool slightly before mixing into the frosting.

2. Can I use frozen raspberries?
Absolutely. Don’t thaw them—just fold them in frozen to avoid extra moisture and bleeding.

3. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day ahead. Wrap tightly in plastic wrap and store at room temp or in the fridge.

4. Is there a dairy-free version of this recipe?
Yes! Use dairy-free butter, dairy-free milk (like oat or almond), and a vegan white chocolate alternative.

5. Can I turn this into cupcakes?
Definitely. The recipe makes about 24 cupcakes. Just reduce baking time to 18–22 minutes.

6. What can I use instead of heavy cream in the frosting?
You can use milk, but start with 1 tablespoon at a time—it’ll be thinner, but still tasty.

7. Can I add raspberry jam between the layers?
Yes! A thin layer of raspberry jam adds even more flavor and helps keep the cake moist.

Conclusion

And there you have it—your new favorite go-to cake recipe: the White Chocolate Raspberry Dream Cake. It’s rich, fruity, elegant, and surprisingly simple to make at home. Whether you’re baking for a celebration or just satisfying a sweet craving, this cake brings big flavor and gorgeous presentation every time.

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White Chocolate Raspberry Dream Cake

Why You’ll Love This Recipe