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White Chocolate Raspberry Dream Cake

This White Chocolate Raspberry Dream Cake layers tender vanilla-white chocolate sponge with a bright raspberry filling and silky white chocolate frosting. It’s sweet but balanced, light yet indulgent—a show-stopping dessert that feels as good for a family treat as it does for a celebration.
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Ingredients
  

For the cake:

  • 2½ cups all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter softened
  • 1¾ cups granulated sugar
  • 4 large eggs
  • 1½ tsp vanilla extract
  • ½ cup white chocolate chips melted
  • 1¼ cups whole milk

For the raspberry filling:

  • 1½ cups fresh or frozen raspberries
  • ½ cup sugar
  • 2 tbsp lemon juice
  • 2 tbsp cornstarch mixed with 2 tbsp water

For the frosting:

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • ½ cup white chocolate melted and cooled
  • 2–3 tbsp milk
  • 1 tsp vanilla extract

Optional garnish:

  • Fresh raspberries
  • White chocolate curls or shavings
  • Mint leaves

Instructions
 

  • Preheat oven to 350°F and grease three 8-inch round pans.
  • Whisk flour, baking powder, and salt in a bowl. In a separate bowl, beat butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then stir in vanilla and melted white chocolate.
  • Add the dry mixture in three parts, alternating with milk, starting and ending with dry. Mix just until combined.
  • Divide batter evenly into pans and bake 25–30 minutes until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to wire racks to cool completely.
  • For the filling, cook raspberries, sugar, and lemon juice over medium heat for 5–7 minutes until syrupy. Stir in cornstarch slurry and cook 2 minutes until thickened, then cool completely.
  • For the frosting, beat butter until creamy. Gradually add powdered sugar, then stir in cooled melted white chocolate, vanilla, and 2–3 tbsp milk until smooth.
  • Level cake layers if needed. Place the first layer on a board, spread frosting, then raspberry filling. Repeat with the second layer, then frost the entire cake.
  • Chill 20–30 minutes to set, then decorate with fresh raspberries, white chocolate curls, or mint leaves.