White Chocolate Raspberry Cake
Indulge in the heavenly delight of white chocolate raspberry cake, where creamy white chocolate meets tart raspberries in a moist, fluffy dessert. This showstopper is perfect for birthdays, family gatherings, or any occasion that calls for a sweet treat. With its vibrant colors and unforgettable flavor, every slice promises to be a crowd-pleaser that will leave everyone coming back for more. Treat yourself and your loved ones to this delightful experience!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 3 large eggs (room temperature)
- 1 cup whole milk
- 2 tsp vanilla extract
- 1 cup white chocolate chips (melted)
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, mixing on low speed. Then mix in vanilla extract.
- Gradually add milk while mixing until combined; avoid overmixing.
- Gently fold in melted white chocolate chips and fresh raspberries.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool in pans for 10 minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 23g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg