Description
A dreamy, elegant dessert made with layers of moist vanilla sponge, luscious white chocolate ganache, and a tangy raspberry compote. Perfect for birthdays, holidays, or any sweet celebration, this cake blends creamy richness with bright berry flavor in every bite.
Ingredients
Scale
- For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 4 large eggs (room temperature)
- 1 cup buttermilk
- 1 tsp vanilla extract
- 4 oz white chocolate (melted and cooled slightly)
- 1 cup fresh raspberries
- For the Raspberry Compote:
- 1 ½ cups fresh raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- For the White Chocolate Ganache:
- 1 cup white chocolate chips
- ½ cup heavy cream
- For the Frosting (optional):
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add Eggs and Chocolate: Add eggs one at a time, beating after each addition. Mix in melted white chocolate and vanilla extract.
- Combine Wet and Dry: Alternate adding the dry ingredients and buttermilk into the wet mixture until smooth.
- Add Raspberries: Gently fold in the fresh raspberries with a spatula.
- Bake: Divide the batter evenly between pans and bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool completely.
- Make Raspberry Compote: In a small saucepan, simmer raspberries, sugar, and lemon juice for 5–7 minutes until thick. Let cool.
- Prepare Ganache: Heat heavy cream until hot but not boiling. Pour over white chocolate chips, stir until smooth, and let cool slightly.
- Assemble the Cake: Spread raspberry compote over one layer, add ganache, then top with the second layer.
- Frost (Optional): Whip butter, powdered sugar, vanilla, and cream until fluffy. Frost the cake and decorate with raspberries and white chocolate curls.
Notes
For a dairy-free version, use almond milk with a splash of lemon juice instead of buttermilk.
You can use frozen raspberries if fresh aren’t available—just thaw and drain before use.
For added flavor, stir in lemon zest or a hint of almond extract.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 34 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
Keywords: White Chocolate Raspberry Dream Cake, Raspberry Dessert, White Chocolate Cake, Berry Cake, Elegant Cake Recipe