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White Chocolate Raspberry Cake

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  • Author: Lina
  • Total Time: 55-60 minutes
  • Yield: 8-10 servings 1x
  • Diet: Gluten Free (with flour substitution)

Description

A moist and rich White Chocolate Raspberry Cake that beautifully balances the creamy sweetness of white chocolate with the vibrant tartness of fresh raspberries. Perfect for any occasion, this elegant yet simple baked dessert features a tender crumb, fresh berries throughout, and pairs wonderfully with cream cheese or buttercream frosting.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk

Main Flavor Ingredients

  • 1 cup white chocolate chips or chopped white chocolate
  • 1 cup fresh raspberries

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C). Grease and flour your cake pans. Sift together the all-purpose flour, baking powder, and salt for even distribution.
  2. Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar until pale and fluffy, incorporating air for a light cake texture.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance aroma.
  4. Combine Dry Ingredients and Buttermilk: Alternately add the sifted dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix gently to avoid overmixing.
  5. Fold in White Chocolate and Raspberries: Carefully fold in the white chocolate chips or chopped chocolate evenly. Gently add the fresh raspberries, taking care not to crush them to maintain fresh bursts of flavor.
  6. Bake the Cake: Pour the batter into the prepared pans and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes before transferring to wire racks.
  7. Frost and Assemble: Once completely cooled, frost the cake layers with your choice of classic buttercream or cream cheese frosting. Stack the layers, spread frosting on top, and decorate as desired.

Notes

  • Use room temperature butter, eggs, and buttermilk for a smoother batter and better rise.
  • Fold raspberries gently to prevent breaking and color bleeding.
  • Use fresh raspberries for the best flavor and texture.
  • Do not overbake; begin checking doneness a few minutes before the timer ends for a moist crumb.
  • If frosting is too soft, chill it for 10 minutes to ease spreading.
  • Lightly dust raspberries with flour before folding to prevent them from sinking.
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10 of cake)
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 180 mg
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 44 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 75 mg

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