Heavenly White Chocolate Raspberry Cake
Indulge your sweet tooth with this creamy and luscious dessert featuring fluffy cake, rich white chocolate, and juicy raspberries.
Servings: 8 servings
Calories: 320kcal
Equipment
- Mixing Bowl
- Electric Mixer
- Cake Pans
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup milk
- 1/2 cup melted white chocolate
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy (about 4 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Stir in the melted white chocolate until fully incorporated.
- Gradually alternate adding the dry ingredients with the milk, starting and ending with the dry mix. Stir until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Divide the batter evenly between the prepared cake pans and smooth out the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with cream cheese or whipped cream frosting and garnish with fresh raspberries before serving.
Notes
For best results, use fresh raspberries. If using frozen, thaw and drain them first. You can also swap raspberries for blueberries or strawberries for a fun variation!
Nutrition
Calories: 320kcal | Fat: 14g