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White Chocolate Raspberry Cake

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A decadent White Chocolate Raspberry Cake that combines rich flavors and textures for a delightful treat, perfect for any occasion.

Ingredients

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  • 1 cup white chocolate chips
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 cup fresh raspberries
  • 1 cup heavy cream (for frosting)
  • 1 cup powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Melt the white chocolate chips in a microwave-safe bowl or a double boiler. Set it aside to cool slightly.
  3. Cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the melted white chocolate and vanilla extract.
  4. Whisk together the flour, baking powder, and salt in another bowl.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Fold in the fresh raspberries gently.
  6. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes. Let cakes cool in the pans before turning out onto wire racks.
  7. Whip the heavy cream in a mixing bowl until soft peaks form. Gradually add the powdered sugar and vanilla extract, whipping until stiff peaks form.
  8. Spread a layer of frosting between the cake layers and coat the top and sides of the cake with the remaining frosting. Garnish with extra raspberries and white chocolate shavings.

Notes

Ensure eggs and butter are at room temperature for best texture. Mix the batter just until combined to maintain a light, fluffy texture.

Nutrition

Find it online: https://delishrecipezbylucy.com/white-chocolate-raspberry-cake/

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