Let’s create the beautiful foundation for your White Chocolate Raspberry Dream Cake! First, prepare the oven and pans. Preheat your oven to 350°F (175°C). Grease and flour (optional) two 9-inch round cake pans. Line the bottom of each pan with a circle of parchment paper. Set the prepared pans aside.

Begin the cake batter using the specified mixing method. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Add the softened butter (cut into pieces perhaps), room temperature eggs, vanilla extract, and room temperature heavy cream directly to the dry ingredients in the bowl.

Using your electric mixer (stand or handheld) starting on low speed, mix the ingredients together until just combined. Then, increase the speed to medium and beat for 1-2 minutes until the batter is smooth, slightly thickened, and appears light and fluffy. Scrape down the sides and bottom of the bowl as needed.

Next, prepare the white chocolate. Gently melt the chopped high-quality white chocolate. You can do this in a heatproof bowl set over a saucepan of barely simmering water (double boiler method), stirring until smooth, or in the microwave. If using the microwave, heat at 50% power in 20-30 second intervals, stirring well after each interval, until melted and smooth. Be very careful not to overheat white chocolate, as it can seize easily. Let the melted chocolate cool for a few minutes until it’s lukewarm but still fluid.

Gently fold the slightly cooled, melted white chocolate into the prepared cake batter using a large rubber or silicone spatula. Fold just until it’s mostly incorporated; a few streaks might remain.

Now, carefully fold in 1 ½ cups of the fresh raspberries. Add the berries to the batter and use your spatula to gently fold them in with just a few strokes, trying to distribute them evenly without crushing them or overmixing the batter. Overmixing will develop gluten and make the cake tough.

Divide the finished batter evenly between the two prepared 9-inch cake pans. Use your offset spatula or the back of a spoon to smooth the tops gently. Bake in the preheated oven for 30-35 minutes. The cakes are done when the tops are set, lightly golden, and a wooden toothpick inserted into the center comes out clean.

Remove the pans from the oven and let the cakes rest in the pans on wire cooling racks for about 10 minutes. This allows them to set slightly before handling. Carefully run a thin knife or offset spatula around the edges to loosen the cakes, then gently invert them onto the cooling racks. Peel off the parchment paper liners and let the cakes cool completely to room temperature before assembling with your chosen frosting.

(Conceptual) Assemble the Cake: Since the recipe leaves the frosting choice to you, the assembly is flexible. Once the cake layers are completely cool, you could level the tops if desired. Place one cake layer on your serving plate. If you want a filling, the recipe suggests an optional thin layer of simple whipped cream or perhaps a white chocolate ganache (made separately, cooled to spreadable consistency).

Carefully place the second cake layer on top. Now, frost the entire cake – top and sides – with your chosen frosting or glaze. Examples include a tangy Lemon Cream Cheese Frosting (popular with raspberries), a rich White Chocolate Buttercream (to echo the cake), a classic Vanilla Buttercream, or even just a simple powdered sugar glaze. Apply the frosting smoothly or create textures as desired using an offset spatula.

Garnish the finished cake just before serving. Arrange the reserved fresh raspberries beautifully on top. Add optional white chocolate shavings over the top or around the base for an extra touch of elegance. Chill the cake as needed depending on your frosting choice (cream cheese or whipped cream frostings definitely need refrigeration) before slicing and serving