Description
Experience the bliss of this white chocolate raspberry cake, where creamy white chocolate meets tart raspberries, creating a delightful dessert that dazzles at any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ cup unsalted butter (softened)
- 3 large eggs
- 1 cup whole milk
- 1 cup white chocolate chips
- 1 cup fresh raspberries (plump and blemish-free)
- 2 tsp vanilla extract
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans.
- In a bowl, whisk together the flour, baking powder, and salt until combined.
- Cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time along with vanilla extract, mixing until smooth.
- Gradually blend in the dry ingredients while alternating with the milk until just combined.
- Gently fold in the raspberries and white chocolate chips without crushing them.
- Pour batter evenly into prepared pans and bake for 25-30 minutes or until golden brown.
- Allow cakes to cool in their pans for about 10 minutes before transferring to wire racks to cool completely.
Notes
- For a twist, consider substituting fresh raspberries with strawberries or blueberries.
- You can also use dark chocolate instead of white chocolate for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 390
- Sugar: 38g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg