Description
Delight in this moist white chocolate raspberry cake, where creamy sweetness meets tart berries—a perfect treat for any celebration.
Ingredients
Scale
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter (room temperature)
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup white chocolate chips (melted)
- 1 cup fresh raspberries (whole)
- 1 cup heavy cream (for frosting)
- 2 cups powdered sugar (for frosting)
- Zest of 1 lemon (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray and line with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Melt the white chocolate chips in the microwave and let cool slightly before mixing into the wet ingredients.
- Gradually combine dry ingredients with the wet mixture, folding in raspberries gently.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- Whip heavy cream with powdered sugar until soft peaks form; use as frosting between layers and on top.
- Decorate with extra raspberries or a drizzle of melted white chocolate if desired.
Notes
- For added flavor, consider incorporating lemon zest into the batter or using strawberries instead of raspberries.
- To maintain freshness, store in an airtight container for up to three days at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 410
- Sugar: 45g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg