Description
Indulge in the delightful experience of this Heavenly White Chocolate Raspberry Cake, where fluffy layers of cake meet the lusciousness of white chocolate and the tanginess of fresh raspberries. Perfect for any occasion, this cake is sure to impress your guests and create sweet memories.
Ingredients
Scale
- 2 cups cake flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs (room temperature)
- 1 cup whole milk (or almond milk)
- 1 cup white chocolate chips (melted)
- 1 cup fresh raspberries (plump and bright red)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray.
- In a bowl, whisk together cake flour, baking powder, and salt; set aside.
- In another bowl, cream together unsalted butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Melt white chocolate chips in a microwave-safe bowl until smooth; cool slightly before adding to the batter.
- Gradually mix in the dry ingredients alternately with whole milk until just combined; avoid overmixing.
- Gently fold in fresh raspberries using a spatula.
- Divide batter between prepared pans and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Cool cakes in pans for about 10 minutes before transferring to wire racks to cool completely.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg