White Chocolate Raspberry Fantasy Cake
Indulge in the decadence of this White Chocolate Raspberry Fantasy Cake, a masterpiece that combines dreamy layers of tender, buttery cake infused with finely chopped white chocolate and the tart sweetness of raspberry preserves. This dessert is elevated with a luscious white chocolate ganache that gracefully cascades down the sides, creating a show-stopping presentation perfect for special occasions. Fresh raspberries and a dusting of powdered sugar add an elegant finish, while the balance of rich, creamy flavors and fruity brightness will captivate every bite. With a prep time of just 30 minutes and 12 generous servings, this cake is as practical as it is indulgent—ideal for celebrations or a stunning centerpiece for your dessert table.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 units large eggs
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
- 1 cup white chocolate, finely chopped
- 1 cup raspberry preserves
- 1.5 cups heavy cream
- 10 ounces white chocolate, finely chopped (for ganache)
- 1 cup fresh raspberries
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easier release.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the finely chopped white chocolate until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
Once the cakes are completely cool, spread the raspberry preserves evenly over the top of one cake layer. Place the second cake layer on top to create a sandwich.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Remove from heat and pour over the finely chopped white chocolate in a large bowl. Let sit for 1-2 minutes, then whisk until smooth and glossy.
Allow the ganache to cool slightly until it thickens but is still pourable. Pour it over the cake, letting it drip down the sides for a beautiful finish.
Decorate the top of the cake with fresh raspberries and dust with powdered sugar if desired.
Refrigerate the cake for at least 30 minutes to set the ganache. Slice and serve at room temperature. Enjoy!
Nutrition Facts
Calories |
9547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 506.3 g | 649% | |
| Saturated Fat | 302.4 g | 1512% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1750 mg | 583% | |
| Sodium | 3243 mg | 141% | |
| Total Carbohydrate | 1159.2 g | 422% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 888.1 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 1498 mg | 115% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2412 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
