Irresistible White Chocolate Raspberry Cake
Indulge in the delightful combination of creamy white chocolate and tangy raspberries with this luscious cake. Each slice is a harmonious blend of flavors, perfect for celebrations or simply satisfying your sweet tooth. Easy to make and visually stunning, this cake will be the centerpiece of any dessert table.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups cake flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- 1 tsp baking powder
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
- Melt white chocolate chips in a microwave-safe bowl in 30-second intervals until smooth; let cool.
- In a bowl, whisk together cake flour, baking powder, and salt.
- In another bowl, beat softened butter and granulated sugar until fluffy (3-5 minutes).
- Add eggs one at a time followed by vanilla extract; mix well.
- Gradually combine dry ingredients with wet mixture along with melted white chocolate; do not overmix.
- Gently fold in fresh raspberries.
- Divide batter evenly between pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool completely before frosting.
- Beat heavy cream with powdered sugar until stiff peaks form; frost cooled cakes.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg