Name: White Chocolate Raspberry Dream Cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Ingredients: 200g white chocolate (good quality, chopped); 1/2 cup raspberry preserves; 1 cup fresh raspberries; 1/2 cup unsalted butter, softened; 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 2 large eggs; 1 cup granulated sugar; 1 cup buttermilk; 1 tsp vanilla extract; 1 1/2 cups heavy cream (cold); 1 tsp powdered gelatin (optional); White chocolate curls or sprinkles (for garnish)

Velvety white chocolate, tart raspberries, and airy whipped cream come together in this elegant, show-stopping dessert. The White Chocolate Raspberry Dream Cake is more than a treat; it’s a statement of indulgence. With layers of rich chocolate cake interlaced with luscious raspberry preserves and a billowy white chocolate mousse, each bite feels like a celebration.

This cake is perfect for birthdays, bridal showers, or when you’re simply in the mood for something dazzling. Its vibrant pink and white contrast is not only eye-catching but hints at the sweet and tangy dance of flavors within. It may look complex, but with the right approach, it’s delightfully achievable for home bakers too.

What Kind of White Chocolate Should I Use?

For this recipe, high-quality white chocolate is essential. Avoid white chocolate chips, which often contain stabilizers that don’t melt smoothly. Instead, opt for real white chocolate bars (with cocoa butter listed as a main ingredient). Brands like Ghirardelli, Lindt, or Valrhona yield a silkier mousse and superior flavor.

Ingredients for the White Chocolate Raspberry Dream Cake

White Chocolate – Forms the base of the mousse and frosting, adding creamy sweetness.

Raspberries (fresh and preserves) – Provide a tart contrast and bright color between the cake layers.

Unsalted Butter – Used in the cake batter for rich, tender crumbs.

All-Purpose Flour – Gives structure to the chocolate cake layers.

Cocoa Powder (unsweetened) – Delivers deep chocolate flavor to balance the sweetness.

Baking Powder & Baking Soda – For proper rise and soft, fluffy cake layers.

Eggs – Bind the batter and provide moisture and structure.

Sugar – Sweetens the cake and enhances the raspberry tang.

Buttermilk – Keeps the cake moist and tender with a light tang.

Heavy Cream – Whips into a stable base for the mousse and exterior frosting.

Vanilla Extract – Adds depth of flavor throughout the components.

Gelatin (optional) – Helps stabilize the mousse if you’re making it ahead.

How To Make the White Chocolate Raspberry Dream Cake

Step 1: Bake the Chocolate Cake Layers

Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans. Cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla. In a separate bowl, whisk flour, cocoa, baking soda, and baking powder. Alternate adding dry mix and buttermilk to the butter mixture. Divide batter into pans and bake 25–30 minutes. Let cool completely.

Step 2: Prepare Raspberry Filling

While cakes cool, prepare the raspberry layer. Combine raspberry preserves with a handful of fresh raspberries and mash gently with a fork. You can warm slightly on the stove for easier spreading.

Step 3: Make White Chocolate Mousse

Melt the white chocolate over a double boiler and let it cool slightly. Whip heavy cream to soft peaks. Fold in the melted chocolate gently. If using, bloom gelatin in water and dissolve it into the warm chocolate before folding. Chill mousse for 15–20 minutes before assembling.

Step 4: Assemble the Cake

Place one cake layer on a stand. Spread a layer of mousse, followed by raspberry filling. Repeat with remaining layers. Finish with mousse on the outside and top. Use an offset spatula to smooth the frosting.

Step 5: Decorate

Pipe swirls of mousse on top and garnish with fresh raspberries and white chocolate curls or sprinkles. Refrigerate for at least 1 hour before serving to let it set.

How to Serve and Store White Chocolate Raspberry Dream Cake

Serve this cake chilled or just slightly below room temperature for best texture and flavor. Slice with a sharp knife wiped clean between cuts for neat presentation. It pairs beautifully with a light cup of tea or sparkling wine.

To store, cover the cake tightly and refrigerate for up to 4 days. You can also freeze individual slices by wrapping them in plastic wrap and then foil, storing up to 2 months.

Frequently Asked Questions

How do I keep my mousse from deflating?

Use whipped cream at soft peaks and fold gently into the cooled melted chocolate. Avoid overmixing.

Can I use store-bought raspberry jam?

Yes, but choose a high-quality, seedless variety if you prefer a smooth texture.

What if I don’t have gelatin?

You can skip it. Just chill the mousse well before using, and keep the cake refrigerated to maintain stability.

Can I make this cake a day ahead?

Absolutely! In fact, it tastes better after a night in the fridge as the flavors meld.

Can I make this gluten-free?

Substitute with a 1:1 gluten-free flour blend that includes xanthan gum. Results may vary slightly.

Want More Cake Ideas with a Twist?

If you love this White Chocolate Raspberry Dream Cake, you’ll probably enjoy these other favorites:

New York Cheesecake for a classic creamy dessert.
Decadent Caramel Banana Pecan Cake layered with nutty richness.
Southern Hummingbird Cake for a fruity, spiced delight.
Peanut Butter Truffles when you’re craving bite-sized indulgence.
Cinna Bun Cake for gooey, cinnamon-swirled magic.

Save This Pin + Share Your Results

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And let me know in the comments how yours turned out. Did you layer with lemon zest or fold in a raspberry coulis? Did you go heavy on the mousse or light?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.