Heavenly White Chocolate Raspberry Cake
A delightful dessert combining creamy white chocolate and tart fresh raspberries, perfect for special occasions or as a tasty treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened Make sure it is at room temperature.
- 1 cup granulated sugar
- 3 large eggs
- ½ cup milk Use room temperature milk for better mixing.
- ½ cup melted white chocolate
Fruits
- 1 cup fresh raspberries Gently fold in to maintain their shape.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Mixing
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the melted white chocolate and mix until combined.
- Gradually add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the fresh raspberries.
Baking
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Serving
- Once cooled, frost with your favorite frosting or serve plain.
- Garnish with fresh raspberries before serving.
Notes
Store in an airtight container at room temperature for up to 3 days. Can refrigerate or freeze slices for longer storage.