Description
Indulge in the decadent combination of white chocolate and fresh raspberries with this delightful White Chocolate Raspberry Cake recipe. Moist, tender white chocolate cake studded with juicy raspberries, it’s a perfect balance of flavors and textures.
Ingredients
Scale
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients:
- 2 cups granulated sugar
- 1 cup unsalted butter (room temperature)
- 4 large eggs (room temperature)
- 8 ounces high-quality white chocolate (melted)
- 2 teaspoons vanilla extract
Additions:
- 2 cups fresh raspberries
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and line three 9-inch round baking pans.
- Mix Dry Ingredients: In a bowl, sift together flour, baking powder, and baking soda.
- Prepare Wet Ingredients: In another bowl, cream the butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and melted white chocolate.
- Combine and Bake: Gradually add the dry ingredients to the wet mixture until just combined. Gently fold in raspberries. Divide batter among prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 410
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: White Chocolate Raspberry Cake, Dessert, Baking, Cake Recipe, White Chocolate Cake
