White Chocolate Raspberry Dream Cake (Print)

Soft layers blend white chocolate and raspberries, topped with shavings and berries for a dreamy dessert.

# What You'll Need:

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 3/4 cup unsalted butter, softened
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs
08 - 1 teaspoon vanilla extract
09 - 1 cup buttermilk
10 - 1/2 cup sour cream
11 - 1/2 cup white chocolate chips, melted
12 - 1 1/2 cups raspberries, fresh or frozen
13 - White chocolate shavings and fresh raspberries for garnish

# How to Make It:

01 - Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, then mix in vanilla extract.
04 - Stir in the buttermilk, sour cream, and melted white chocolate. Mix until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
06 - Gently fold in the raspberries with a spatula. Don't worry if they break up slightly.
07 - Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
08 - Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
09 - Frost and layer the cakes. Garnish with white chocolate shavings and raspberries. Slice and serve.

# Additional Notes:

01 - Frozen raspberries can be used without thawing.
02 - For an extra decadent twist, add a raspberry jam swirl to the batter.

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