Description
White Chocolate Raspberry Cake is a show-stopping dessert that marries the creamy sweetness of white chocolate with the tartness of fresh raspberries. This moist cake features layers of fluffy white chocolate cake, beautifully frosted and adorned with vibrant raspberries, making it a perfect centerpiece for any celebration or a delightful treat for everyday indulgence.
Ingredients
Scale
- 1 cup high-quality white chocolate, chopped
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 3 large eggs
- 1 cup whole milk
- 1 cup fresh raspberries
- 1 cup heavy whipping cream (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- Melt the white chocolate in a microwave-safe bowl until smooth; set aside to cool.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat eggs and milk together; add melted white chocolate and mix well.
- Combine wet and dry ingredients until just mixed; gently fold in fresh raspberries.
- Divide the batter between prepared pans; bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool completely before frosting with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg