Description
Indulge in a moist and fluffy white chocolate raspberry cake layered with rich frosting and fresh berries, perfect for any celebration or sweet craving.
Ingredients
Scale
- 2 cups cake flour
- 1 tbsp baking powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1 cup white chocolate chips
- 1 cup heavy cream, chilled
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together cake flour, baking powder, and sugar. In another bowl, cream butter until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Gradually combine dry ingredients with wet ingredients, alternating with milk. Gently fold in raspberries.
- Divide batter between prepared pans and bake for 25-30 minutes until a toothpick comes out clean. Let cool for 10 minutes before transferring to wire racks.
- For the frosting, whip heavy cream until soft peaks form, then gradually add powdered sugar until stiff peaks appear.
- Layer cakes with frosting in between each layer and on top. Garnish with additional raspberries if desired.
Notes
- For added zest, consider incorporating lemon zest into the batter.
- Substitute raspberries with strawberries for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg