White Chocolate Raspberry Dream Cake – Sweet Easy Recipes Style
There’s something magical about white chocolate and raspberries getting all cozy in a fluffy, creamy cake. It’s one of those flavor pairings that feels like it was meant to be—like peanut butter and jelly, but fancier. This white chocolate raspberry dream cake doesn’t just satisfy your sweet tooth; it takes it out to dinner, tucks it into bed, and leaves a mint on the pillow.
I remember the first time I made it. I was aiming to impress some friends for a Sunday brunch. Instead, I ended up impressing myself more than anyone else. The delicate balance of tart raspberries and smooth, sweet white chocolate makes every bite feel like a little celebration. You don't have to be a pro baker either—trust me, I once used salt instead of sugar in a different cake, and I still pulled this one off without a hitch.
If you're after sweet easy recipes that wow without a ton of effort, this cake is a must-try. And it just so happens to hit that sweet spot (pun intended) between indulgent and refreshingly light.
Servings: 12 slices
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup white chocolate chips (melted)
- 1 1/2 cups raspberries (fresh or frozen)
- White chocolate shavings and fresh raspberries for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, then mix in vanilla.
- Stir in the buttermilk, sour cream, and melted white chocolate. Mix until well combined.
- Gradually add the dry ingredients to the wet, mixing just until incorporated.
- Gently fold in the raspberries with a spatula—don’t worry if they break up a bit.
- Divide the batter between the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Frost, layer, and garnish with white chocolate shavings and more raspberries. Slice and serve!