Description
This Irresistible White Chocolate Raspberry Cake is a moist and tender dessert featuring a rich white chocolate-infused batter studded with fresh raspberries. Perfect for celebrations or an indulgent treat, this cake combines the creamy sweetness of white chocolate with the tart freshness of raspberries for a delightful flavor contrast.
Ingredients
Scale
Dry Ingredients
- 2 cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1 cup white chocolate chips, melted
Additional Ingredients
- 1 cup fresh raspberries
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two round cake pans to prevent the cake from sticking.
- Mix Dry Ingredients: In a bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter with granulated sugar using an electric mixer or whisk until the mixture becomes light and fluffy, which usually takes about 3 minutes.
- Add Eggs and Milk: Add the eggs one at a time to the creamed mixture, mixing well after each addition to ensure they are fully incorporated. Then, gradually stir in the whole milk to combine the wet ingredients smoothly.
- Combine Dry Ingredients and White Chocolate: Carefully mix the dry flour mixture into the wet batter, stirring just until combined. After the flour is incorporated, fold in the melted white chocolate chips until evenly mixed without overmixing.
- Fold in Raspberries: Gently fold fresh raspberries into the batter, taking care not to crush them to maintain their shape and prevent coloring the batter too much.
- Bake the Cake: Divide the batter evenly between the prepared pans and bake in the preheated oven for 25–30 minutes or until the cakes are golden brown and a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting or serving.
Notes
- Use room temperature ingredients to ensure even mixing and better texture.
- Be gentle when folding in raspberries to avoid turning the batter pink.
- The cake can be frosted with cream cheese frosting or white chocolate ganache for enhanced flavor.
- If white chocolate chips are not available, white chocolate bars can be melted and used as a substitute.
- Ensure cake pans are greased well or lined with parchment paper for easy removal.
- The cake is best served at room temperature for optimal taste and texture.
