Description
A delightful cake that combines rich white chocolate with tart raspberries, perfect for family gatherings and special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 2 teaspoons baking powder
- 1 cup white chocolate, melted
- 1 cup fresh raspberries
- ½ teaspoon salt
- 1 cup milk
- Powdered sugar for frosting
- 1 cup whipped cream
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- Melt the white chocolate in a double boiler or microwave until smooth and let cool slightly.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat softened butter and granulated sugar until light and fluffy in a large mixing bowl.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the melted white chocolate into the mixture.
- Alternately add the dry ingredients and milk, mixing gently until just combined.
- Fold in the fresh raspberries, being careful not to crush them.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Frost with a mixture of cream, powdered sugar, and whipped cream between layers and on top, garnishing with raspberries and shavings of white chocolate.
Notes
Use room temperature ingredients for the best results. Do not overmix batters or frosting to prevent the cake from becoming dense.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: cake, dessert, white chocolate, raspberry, family, baking