White Dream Cake with Raspberry

Indulge in a dreamy delight with this White Dream Cake! Layers of heavenly white cake, luscious raspberry filling, and a velvety white chocolate frosting make it a treat for the senses.


• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk

For Raspberry Filling:

• 1 1/2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch

For White Chocolate Frosting:

• 1 cup white chocolate chips
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract


. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
. In a bowl, whisk together the flour, baking powder, and salt.
. In another large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
. Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
. While the cakes are baking, prepare the raspberry filling by combining raspberries, sugar, and cornstarch in a saucepan. Cook over medium heat until the mixture thickens. Allow it to cool.
. For the white chocolate frosting, melt the white chocolate chips and let them cool slightly. In a separate bowl, beat together butter, powdered sugar, heavy cream, and vanilla extract. Add the melted white chocolate and beat until smooth.
. Once the cakes have cooled, spread the raspberry filling between the layers, and frost the entire cake with the white chocolate frosting.
. Finish with a touch of elegance by decorating as you desire.

Indulge and enjoy the dreamy symphony of flavors!

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