Heavenly White Chocolate Raspberry Cake
This light and sweet cake is filled with fresh raspberries and white chocolate, making it a delicious treat for any occasion.
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened Use room-temperature for best results.
- 1 cup granulated sugar
- 3 large eggs Room temperature is recommended.
- 1/2 cup milk
- 1/2 cup melted white chocolate Let cool slightly before adding.
- 1 cup fresh raspberries Fold in gently to avoid breaking.
For the garnish
- Extra raspberries For serving.
- White chocolate shavings or curls For garnish.
- Whipped cream or cream cheese frosting For topping.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (about 4 minutes).
- Add eggs one at a time, beating well after each addition.
- Stir in melted white chocolate until smooth.
- Gradually add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix gently until just combined.
- Fold in raspberries carefully to avoid breaking them.
Baking
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Serving
- To serve, frost with cream cheese frosting or light whipped cream and garnish with fresh raspberries and white chocolate curls.
Notes
For the best results, use room-temperature ingredients and be gentle when folding in the raspberries. You can add vanilla extract or lemon zest for extra flavor.