White Chocolate Raspberry Cake with Fresh Raspberries
A soft, buttery two layer cake with melted white chocolate in the batter and fresh raspberries folded through.
Equipment
- Two 8 inch round cake pans
- Large mixing bowl
- Hand mixer
- Wire rack
- microwave safe bowl
- Serrated knife
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- ½ cup milk room temperature
- ½ cup white chocolate melted and cooled slightly
- 1 cup fresh raspberries
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease and flour two 8 inch pans. Whisk the flour, baking powder, and salt.
- Cream. Beat the butter and sugar for 4 minutes until fluffy, then beat in the eggs one at a time and stir in the melted white chocolate.
- Mix. Add the dry mixture in three parts, alternating with the milk, and mix just until combined. Fold in the raspberries.
- Bake. Divide the batter between the pans and bake 25 to 30 minutes, until a toothpick comes out clean.
- Cool. Cool in the pans for 10 minutes, then cool completely on wire racks.
- Finish. Frost with your favorite frosting or serve plain, topped with extra raspberries.
Notes
Substitutions: Use frozen raspberries straight from the freezer if fresh ones are unavailable. Cupcakes bake in about 18 to 20 minutes.
Tips: Cool the melted chocolate before adding it. Do not overmix.
Storage: Unfrosted cake keeps at room temperature for 2 days. Refrigerate frosted cake for up to 4 days.