Ingredients:

  • 280g all-purpose flour
  • 300g granulated sugar
  • 12g baking powder
  • 3g salt
  • 170g unsalted butter, softened
  • 3 large eggs, room temperature
  • 240ml whole milk
  • 10ml vanilla extract
  • 115g high-quality white chocolate, melted and cooled
  • 125g fresh raspberries, lightly tossed in 12g flour
  • 340g fresh raspberries for reduction
  • 50g granulated sugar for reduction
  • 15ml lemon juice for reduction
  • 5g cornstarch dissolved in 5ml water for reduction
  • 225g cold cream cheese, slightly softened
  • 115g unsalted butter for frosting, softened
  • 360g powdered sugar
  • 170g white chocolate, melted and cooled for frosting
  • 5ml vanilla extract for frosting
  • 30-45ml heavy cream (if needed for consistency)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line your pans with parchment paper to ensure a clean release.
  2. Beat the softened butter and sugar until pale and fluffy (about 3 minutes). Note: This incorporates air for a lighter lift
  3. Add eggs one at a time, followed by vanilla. Mix until smooth and creamy.
  4. Slowly stream in the melted white chocolate while continuing to mix until well combined.
  5. Whisk together flour, baking powder, and salt in a separate bowl.
  6. Gradually add the dry ingredients to the wet, alternating with the milk. Stop mixing as soon as you see no more flour streaks.
  7. Gently fold in the floured raspberries using a spatula. Note: Overmixing here will turn the batter pink
  8. Divide batter between pans and bake 30 mins until a toothpick comes out clean and the edges slightly pull away from the pan.
  9. Combine raspberries, sugar, and lemon juice in a saucepan over medium heat.
  10. Simmer for 10-15 mins until the berries break down and the mixture thickens.
  11. Stir in the cornstarch slurry and cook for another 2 mins until glossy and thick.
  12. Remove from heat and let it cool completely before using.
  13. Beat the cream cheese and butter together until silky.
  14. Gradually add powdered sugar and vanilla.
  15. Pour in the cooled melted white chocolate and beat until velvety.
  16. Add heavy cream 1 tablespoon at a time until you reach a spreadable, firm consistency.
  17. Level the cooled cakes with a serrated knife.
  18. Pipe a ring of frosting around the edge of the first layer to create a dam.
  19. Fill the center of the ring with the cooled raspberry reduction.
  20. Top with the second layer and frost the entire white chocolate raspberry dream cake.