Description
This White Chocolate Raspberry Dream Cake is a luscious and visually stunning dessert featuring moist white cake swirled with raspberry jam and topped with a smooth white chocolate ganache. Perfect for special occasions or a delightful treat, it balances creamy sweetness with fruity tartness.
Ingredients
Scale
Cake
- 1 box white cake mix
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 3 eggs
- 1/2 cup raspberry jam
Ganache & Topping
- 1/2 cup white chocolate chips
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- Additional raspberry jam for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans to prevent the cake from sticking.
- Prepare the Cake Batter: In a large mixing bowl, combine the white cake mix, softened butter, milk, and eggs. Mix thoroughly until you achieve a smooth, lump-free batter.
- Add Raspberry Jam: Pour the batter evenly into the prepared pans. Drop spoonfuls of raspberry jam onto the surface of the batter in each pan. Use a knife to gently swirl the jam through the batter creating a beautiful marbled effect.
- Bake the Cake: Place the pans in the oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. After baking, let the cakes cool in pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the White Chocolate Ganache: In a small saucepan over medium heat, warm the heavy cream until it begins to simmer. Remove from heat and stir in the white chocolate chips until the mixture is smooth and creamy.
- Assemble the Cake: Once the cakes have fully cooled, spread the white chocolate ganache evenly on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining ganache.
- Top with Raspberry Jam: Drizzle a thin layer of raspberry jam over the top of the frosted cake for added flavor and an elegant finishing touch.
- Serve and Enjoy: Slice the cake and serve this indulgent dessert to your guests, appreciating the perfect balance of creamy white chocolate and tangy raspberry.
Notes
- Ensure cakes are completely cool before frosting to prevent ganache from melting.
- For more intense raspberry flavor, use fresh raspberries mixed with jam for swirling.
- You can substitute heavy cream with half-and-half for a lighter ganache.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
