Description
White Chocolate Raspberry Cake is a luscious dessert that harmoniously balances the sweetness of white chocolate with the tartness of fresh raspberries. This stunning cake features layers of moist vanilla sponge filled with raspberry goodness and enveloped in velvety white chocolate frosting. Perfect for celebrations or a sweet indulgence, this cake is sure to impress friends and family alike. Follow this simple recipe to create a show-stopping dessert that not only looks beautiful but also delivers an unforgettable flavor experience.
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 tsp vanilla extract
– 1 cup whole milk
– 1 cup fresh raspberries
– 1 cup white chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C) and grease two round cake pans.
2. Cream together softened butter and sugar until fluffy, then add eggs one at a time along with vanilla.
3. In another bowl, whisk flour and baking powder; gradually blend into the butter mixture alternately with milk until smooth.
4. Gently fold in raspberries and half of the white chocolate chips.
5. Divide the batter between pans and bake for 25-30 minutes until a toothpick comes out clean.
6. Allow cakes to cool before frosting with white chocolate icing.
Notes
– Ensure all ingredients are at room temperature for optimal mixing.
– For enhanced flavor, consider adding raspberry puree to the frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 300
- Fat: 12g
- Carbohydrates: 45g
- Protein: 4g