White Chocolate Raspberry Dream Cake: A Decadent Delight

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
In a medium bowl, sift together flour, baking powder, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
Fold in the melted white chocolate until fully incorporated.
Pour the batter evenly into the prepared cake pans and 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, then transfer to wire racks to cool completely.
Make the Raspberry Filling:

In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries begin to break down, about 5 minutes.
Stir in the cornstarch mixture and cook for another 1–2 minutes, or until the mixture thickens.
Remove from heat and let it cool completely.
Make the White Chocolate Frosting:

In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add powdered sugar, one cup at a time, and beat until fluffy.
Stir in the melted white chocolate and vanilla extract, and mix until smooth.
Assemble the Cake:

Place one layer of cake on a serving plate. Spread the raspberry filling evenly over the top, leaving a small border around the edges.
Top with the second layer of cake and frost the entire cake with the white chocolate frosting.
Decorate with fresh raspberries and white chocolate shavings or curls for an elegant touch.
Serve:

Chill the cake in the refrigerator for at least 30 minutes to set the frosting before slicing. Serve and enjoy!
Serving and Storage Tips: