Description
Indulge in this decadent cake featuring a moist, fluffy texture with bursts of fresh raspberries and rich white chocolate. Perfect for any celebration or a sweet treat!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- 1 cup melted white chocolate (for both the drizzle and in the cake)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined to avoid overmixing.
- Add Raspberries and Chocolate: Gently fold in the fresh raspberries and half of the melted white chocolate. Be careful not to crush the raspberries.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes. Then, carefully remove it from the pan and place it on a wire rack to cool completely.
- Add the Final Touch: Once the cake is completely cool, drizzle the remaining melted white chocolate over the top. Decorate with additional fresh raspberries if desired.
Notes
- For best results, use fresh raspberries; if using frozen, do not thaw before adding to the batter.
- This cake pairs wonderfully with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 70 minutes