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White Chocolate Raspberry Dream

White Chocolate Raspberry Dream Cake That Melts in Your Mouth

Experience the bliss of the White Chocolate Raspberry Dream in a cake that's both moist and flavorful, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitution: Use a gluten-free flour blend for a gluten-free version.
  • 1.5 cups granulated sugar Substitution: Reduce by ¼ cup for a less sweet flavor.
  • 0.5 cups unsalted butter, softened Ensure butter is at room temperature for easier creaming.
  • 1 cups milk Substitution: Use plant-based milk for a dairy-free option.
  • 3 large eggs Note: Use room-temperature eggs for the best results.
  • 1 tablespoon baking powder Always check if it’s fresh for optimal rising.
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 1 cups white chocolate chips Substitution: Chop a white chocolate bar if chips are unavailable.
  • 1 cups fresh raspberries Substitution: Frozen raspberries can be used if properly thawed and drained.
For the Whipped Cream Frosting
  • 1 cups heavy whipping cream
  • 2 tablespoons powdered sugar Sweetens the whipped cream deliciously.
  • 1 teaspoon vanilla extract for whipped cream Enhances the frosting's flavor.

Equipment

  • electric mixer
  • Mixing Bowls
  • 9-inch round cake pans
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and dusting with flour.
  2. Cream together ½ cup of softened unsalted butter and 1½ cups of granulated sugar until light and fluffy, about 3-5 minutes.
  3. Add 3 large room-temperature eggs, one at a time, and mix well after each addition, then add 1 teaspoon of vanilla extract.
  4. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt.
  5. Gradually add the dry mixture to the wet ingredients, alternating with 1 cup of milk, stirring gently until just combined.
  6. Fold in 1 cup of white chocolate chips and 1 cup of fresh raspberries carefully.
  7. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.
  8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  9. Beat 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract until soft peaks form.
  10. Assemble the cake by placing one layer on a plate, layering with whipped cream, and topping with the second layer, then frost the cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Ensure ingredients are at room temperature for the best results. Avoid overmixing the batter to keep it tender.

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