Description
This stunning White Chocolate Raspberry Dream Cake is a showstopper layered with airy vanilla sponge, rich white chocolate frosting, and vibrant raspberry compote. Each slice delivers the perfect balance of sweet and tart, creamy and fruity—ideal for any celebration or indulgent treat.
Ingredients
For the Sponge Cake:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
4 large eggs
1 cup granulated sugar
1 tsp vanilla extract
For the Raspberry Compote:
2 ½ cups fresh raspberries (or thawed frozen)
⅓ cup granulated sugar
For the White Chocolate Frosting:
8 oz white chocolate (high quality, chopped)
1 ½ cups heavy whipping cream
8 oz cream cheese, softened
1 tsp vanilla extract
Topping:
1 cup fresh raspberries
White chocolate shavings (for garnish)
Instructions
- Bake the Cake Layers: Preheat oven to 350°F (175°C). Line three 8-inch cake pans. Beat eggs and sugar until thick and pale. Sift in flour and baking powder, fold gently. Divide batter evenly and bake 20–25 minutes. Cool completely.
- Cook Raspberry Compote: In a saucepan, heat raspberries and sugar on medium. Stir and cook until mixture thickens slightly. Let it cool.
- Prepare Frosting: Melt white chocolate and let cool slightly. Beat cream cheese until smooth, mix in white chocolate and vanilla. Whip cream until stiff peaks form, then fold into chocolate mixture.
- Assemble Cake: Place one layer on plate, spread frosting, then compote. Repeat with remaining layers. Frost top and sides with remaining frosting.
- Decorate and Chill: Top with fresh raspberries and white chocolate shavings. Refrigerate at least 1 hour before serving.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Desserts