Description
Indulge in a luscious White Chocolate Raspberry Cake that brings together the creamy sweetness of white chocolate and the vibrant tartness of fresh raspberries. This cake is a delightful centerpiece for any occasion, from birthdays to casual gatherings. With its moist layers and swirls of rich frosting, every bite offers a perfect balance of flavors that will have your guests coming back for more. Easy to prepare, this recipe ensures that both novice and experienced bakers can create an impressive dessert without stress. Serve it topped with fresh raspberries or a dollop of whipped cream for an extra touch of elegance.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add to the butter mixture, alternating with buttermilk.
- Stir in vanilla extract and white chocolate chips; gently fold in raspberries.
- Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Allow cakes to cool before transferring to wire racks.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- To add a twist, consider using lemon zest for an extra citrusy flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg