Description
A decadent White Chocolate Raspberry Dream Cake featuring a moist white cake with swirls of raspberry jam, topped with smooth white chocolate ganache and a raspberry jam drizzle for a perfect balance of creamy sweetness and tangy fruit flavor.
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
- 1/2 cup white chocolate chips
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
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.
- Prepare the Cake Batter: In a large mixing bowl, combine the white cake mix, softened butter, milk, and eggs. Mix thoroughly until the batter is smooth and well blended.
- Add Raspberry Jam: Drop spoonfuls of raspberry jam onto the batter in each cake pan. Use a knife to gently swirl the jam through the batter to create a marbled effect without overmixing.
- Bake the Cake: Evenly divide the batter between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring 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 fully melted and the mixture is smooth. Allow to cool slightly so it thickens to a spreadable consistency.
- Assemble the Cake: Once the cakes are completely cool, spread the white chocolate ganache evenly over the top of one cake layer, then place the second layer on top and frost the top and sides as desired.
- Top with Raspberry Jam: Drizzle a little extra raspberry jam over the top of the ganache for added flavor and attractive decoration.
- Serve and Enjoy: Slice the cake into servings and enjoy this creamy and fruity dessert with family and friends.
Notes
- For best results, ensure cakes are completely cooled before adding ganache to prevent melting.
- You can substitute fresh raspberries if preferred, but raspberry jam gives a more consistent swirl effect.
- Chill the ganache slightly if it is too runny before spreading on the cake layers.
- Store leftovers covered in the refrigerator for up to 3 days to keep fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
