Delightful White Chocolate Raspberry Cake

A tender, moist cake combining the rich flavors of white chocolate and tart raspberries, perfect for celebrations.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 8 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups all-purpose flour Fine and delicate, this flour will create a soft crumb.
1.5 cups sugar Sweet and granular, it will elevate the cake’s flavor.
2 tsp baking powder Essential leavening agent for achieving the cake’s perfect rise.
0.5 tsp salt Balances the sweetness, enhancing every bite.

Wet Ingredients

0.5 cups unsalted butter, softened Rich and creamy, adds a luxurious texture.
1 cup whole milk Silky liquid to ensure your cake remains tender.
3 large eggs Adds richness and helps bind the ingredients.
1 tsp vanilla extract Aromatic and warm, complements white chocolate.
4 oz white chocolate, melted Infuses the cake with an opulent taste.

For the Frosting

1 cup heavy cream Whipped into fluffy frosting.
1 tsp vanilla extract Added for floral notes.
2 tbsp powdered sugar Sweetens the whipped cream just enough.

For Decoration

1 cup fresh raspberries Juicy and vibrant for a bright acidity.

Method

Preparation

Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Add the softened butter, milk, large eggs, and vanilla extract. Mix until smooth.
Stir in the melted white chocolate until fully combined.
Divide the batter evenly between the prepared cake pans.

Baking

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Frosting

While the cakes bake, whip the heavy cream, vanilla extract, and powdered sugar until stiff peaks form.
Once the cakes are cooled, frost the top of one cake layer with whipped cream and sprinkle with fresh raspberries.
Place the second layer on top, gently pressing down, and frost the entire cake with whipped cream.
Decorate with extra raspberries and a drizzle of melted white chocolate.

Notes

Tips: Ensure butter is at room temperature; use fresh raspberries for optimum flavor; alternate cake pan positions; chill whipped cream for fluffiness.