Description
This White Chocolate Raspberry Dream Cake is a luscious dessert combining a moist white cake swirled with sweet raspberry jam, topped with a silky white chocolate ganache and a drizzle of fresh raspberry jam for an extra burst of flavor. Perfect for celebrations or anytime you crave a creamy, fruity indulgence.
Ingredients
Scale
Cake Batter
- 1 box white cake mix
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 3 eggs
- 1/2 cup raspberry jam
Ganache and 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 sticking and ensure easy cake removal.
- Prepare the Cake Batter: In a large mixing bowl, combine the white cake mix, softened butter, milk, and eggs. Mix until the batter becomes smooth and all ingredients are fully incorporated.
- Add Raspberry Jam: Pour the batter evenly into the prepared pans. Drop spoonfuls of raspberry jam onto the batter in each pan and use a knife to gently swirl the jam through the batter to create a marbled effect.
- Bake the Cake: Bake the cakes in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. After baking, let the cakes cool in the pans for 10 minutes, then transfer them onto a wire rack to cool completely.
- Make the White Chocolate Ganache: In a small saucepan, gently heat the heavy cream over medium heat just until it begins to simmer. Remove from heat and stir in the white chocolate chips until the mixture becomes smooth and glossy, forming a creamy ganache.
- Assemble the Cake: Once the cakes are fully cooled, spread the white chocolate ganache evenly over the top and sides of the cakes to frost.
- Top with Raspberry Jam: Drizzle a little extra raspberry jam over the frosted cake to add a bright, fruity finish and decorative touch.
- Serve and Enjoy: Slice the cake, serve on plates, and enjoy this creamy, fruity dessert with friends and family.
Notes
- Allow the cakes to cool completely before frosting to prevent the ganache from melting.
- For a firmer ganache, chill it briefly before frosting.
- If raspberry jam is too thick, warm it slightly for easier swirling and drizzling.
- Store leftover cake covered in the refrigerator for up to 3 days.
- This cake pairs wonderfully with fresh raspberries or a dollop of whipped cream.
