Heavenly White Chocolate Raspberry Cake Recipe
This heavenly cake combines the rich and creamy flavor of white chocolate with the tangy sweetness of fresh raspberries, making it a perfect dessert for special occasions.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 1 cup unsalted butter softened
- 1.5 cups sugar
- 4 eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup milk room temperature
- 8 oz white chocolate melted
- 1 cup raspberries fresh or frozen and thawed
- 2 teaspoons baking powder
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, sift together the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with the milk.
- Fold in the melted white chocolate and raspberries gently.
- Divide the batter evenly between the prepared pans.
- Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Notes
This cake is best enjoyed with a light dusting of powdered sugar or a dollop of whipped cream on top.