Description
Indulge in this moist and flavorful white chocolate raspberry cake that perfectly balances sweetness and tartness, making it a delightful treat for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup white chocolate chips (divided)
- 1 cup fresh raspberries
- Whipped cream (for serving, optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Melt half the white chocolate chips; fold into the batter gently.
- Gradually add dry ingredients until just combined. Gently fold in remaining white chocolate chips and raspberries.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool on wire racks before serving with whipped cream if desired.
Notes
- For added flavor, consider incorporating lemon zest or substituting raspberries with strawberries or blueberries.
- Ensure all ingredients are at room temperature for better blending.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 400
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg