Heavenly White Chocolate Raspberry Cake
A light, sweet, and fresh cake that pairs soft white chocolate with juicy raspberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, at room temperature For best results, use room temperature.
- 1 cup granulated sugar
- 3 large eggs Room temperature preferred.
- 1/2 cup milk Room temperature preferred.
- 1/2 cup melted white chocolate Melt gently to avoid burning.
Fruits
- 1 cup fresh raspberries Toss in flour if very wet before folding.
Instructions
Preparation
- Preheat the oven to 175°C (350°F). Grease two 20 cm round pans and dust with flour.
- In a medium bowl, mix the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar for about 4 minutes until smooth and light.
- Add the eggs one at a time, beating well after each. Stir in the melted white chocolate.
- Add the dry ingredients in three batches, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Gently fold the raspberries into the batter without breaking them up too much.
- Divide the batter evenly between the two pans and smooth the tops.
Baking
- Bake for 25–30 minutes. Test with a toothpick — if it comes out clean, the cake is done.
- Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
Serving
- Decorate the top with cream cheese frosting or a light whipped cream and garnish with fresh raspberries.
Notes
Store covered at room temperature for up to 2 days, in the fridge for 4–5 days, or wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.