Heavenly White Chocolate Raspberry Cake
Creamy, fruity, and utterly irresistible, this Heavenly White Chocolate Raspberry Cake is the kind of dessert that makes any celebration feel special.
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Servings: 8 servings
Equipment
- Mixing Bowl
- Cake Pans
- Whisk
- Oven
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened (room temperature)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1/2 cup milk (room temperature)
- 1/2 cup melted white chocolate (slightly cooled)
Fruits
- 1 cup fresh raspberries (rinsed and patted dry)
Instructions
- Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and flouring them.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the melted white chocolate until just combined.
- Gradually alternate adding the dry ingredients with the milk, starting and ending with the dry mix. Stir until just combined; be careful not to overmix.
- Gently fold in the fresh raspberries, taking care not to crush them.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost the cakes with your choice of frosting and garnish with fresh raspberries.
Notes
Use room-temperature ingredients for smoother batter and better rise. If raspberries are very soft, toss them in a teaspoon of flour before folding into the batter to prevent them from sinking.