Description
This White Chocolate Raspberry Dream Cake is the perfect quick-bake treat for any day you want something a little special.
Ingredients
Raspberry Filling:
1 ¼ – 1 ½ cups (170g) fresh or frozen raspberries (do not thaw if using frozen berries)
2 tablespoon (25g) granulated sugar
½ teaspoon lemon juice
2 teaspoon (10ml) water
1 ½ teaspoon (4g) cornstarch
Cake Batter:
1 ¾ cups (250g) all-purpose flour
1 ¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
6 tablespoon (84g) unsalted butter, softened
2 tablespoon (30ml) sunflower oil
1 ⅓ cups (265g) granulated sugar
1 ½ teaspoon (7ml) pure vanilla extract
1 large egg at room temperature
2 large egg whites at room temperature
½ cup (120ml) sour cream
½ cup (120ml) whole milk
1 ¼ cups (150g) fresh raspberries
Instructions
In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat until the berries release juices. Stir in a cornstarch slurry (water + cornstarch) and cook until thickened. Let cool completely.
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, cream butter, oil, and sugar until light and fluffy. Add vanilla, then beat in the egg and egg whites one at a time.
Mix in sour cream and milk until smooth. Gradually add dry ingredients.
Pour half the batter into the cake pan. Spoon half the raspberry filling on top and swirl gently. Repeat with remaining batter and filling. Top with fresh raspberries.
Bake for 30-35 minutes or until a toothpick comes out clean.
Cool completely before serving.
Notes
Use fresh raspberries if available for best flavor.
Don’t thaw frozen berries before using to avoid extra moisture.
Make sure the raspberry filling is fully cooled before adding to the batter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: White Chocolate Raspberry Dream Cake