Description
This White Chocolate Raspberry Cake is a showstopping dessert made with rich white chocolate, tart raspberries, and a moist buttery crumb. Perfect for birthdays, holidays, or any special occasion. This cake recipe is easy to make, stunning to serve, and loaded with flavor.
Ingredients
6 oz white chocolate, chopped
1 cup unsalted butter, softened
1 and 1/2 cups granulated sugar
4 large eggs
2 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1 and 1/2 teaspoons vanilla extract
1 and 1/2 cups raspberries (fresh or frozen, not thawed)
Instructions
1. Melt the white chocolate in a heatproof bowl over simmering water until smooth. Let it cool slightly.
2. In a large bowl, beat the butter and sugar until light and fluffy, about 3-5 minutes.
3. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
4. Slowly mix in the melted white chocolate on low speed until fully incorporated.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
7. Gently fold in the raspberries without overmixing to keep a swirled look.
8. Divide batter evenly into greased and floured pans.
9. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick comes out clean.
10. Let the cakes cool completely before frosting or serving.
Notes
Store leftovers tightly covered in the fridge for up to 5 days.
Use high-quality white chocolate with cocoa butter listed first.
Frozen raspberries can be used, but do not thaw them before folding into the batter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg