Heavenly White Chocolate Raspberry Cake

Why Make This Recipe

The Heavenly White Chocolate Raspberry Cake is a delightful treat that combines the creamy sweetness of white chocolate with the tartness of fresh raspberries. This cake is perfect for celebrations, family gatherings, or even a cozy afternoon tea. Each bite offers a burst of flavor, making it a crowd-pleaser for people of all ages. The beautiful presentation and delicious taste mean it will be a memorable dessert for any occasion.

How to Make Heavenly White Chocolate Raspberry Cake

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup milk
• 4 large eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• ½ cup white chocolate chips
• 1 cup fresh raspberries
• Powdered sugar for dusting

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the milk and vanilla extract.
5. In a separate bowl, whisk together the flour and baking powder. Gradually add to the wet ingredients, mixing until just combined.
6. Gently fold in the white chocolate chips and raspberries.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. Once cool, dust with powdered sugar before serving.

How to Serve Heavenly White Chocolate Raspberry Cake

Serve the Heavenly White Chocolate Raspberry Cake at room temperature. You can present it as is or with a dollop of whipped cream on top. Fresh raspberries on the side can also enhance the presentation. This cake pairs well with a cup of coffee, tea, or even a scoop of vanilla ice cream.

How to Store Heavenly White Chocolate Raspberry Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. You can also freeze the cake for up to three months. Just wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.

Tips to Make Heavenly White Chocolate Raspberry Cake

1. Make sure your ingredients are at room temperature before you start. This helps the cake mix together smoothly.
2. Be gentle when folding in the raspberries and chocolate chips to keep the cake light and fluffy.
3. You can substitute frozen raspberries if you can’t find fresh ones; just be sure to thaw and drain them to avoid extra moisture in the batter.

Variation

For a chocolate twist, you can substitute dark chocolate chips for white chocolate. You can also add a layer of raspberry jam between the cake layers for extra flavor.

FAQs

Can I use other types of berries in this cake?
Yes! You can use strawberries, blueberries, or blackberries instead of raspberries for a different flavor.

Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it’s suitable for baking.

How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready; if it has wet batter on it, it needs more time to bake.

Heavenly White Chocolate Raspberry Cake

A delightful cake combining creamy white chocolate and tart raspberries, perfect for celebrations and gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Cake, Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

  

Cake Batter

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.5 cups unsalted butter, softened
• 1 cup milk
• 4 large eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 0.5 cups white chocolate chips
• 1 cup fresh raspberries

For Serving

• as needed powdered sugar for dusting

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large mixing bowl, cream together the butter and sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the milk and vanilla extract.
• In a separate bowl, whisk together the flour and baking powder. Gradually add to the wet ingredients, mixing until just combined.
• Gently fold in the white chocolate chips and raspberries.
• Divide the batter evenly between the prepared cake pans.

Baking

• Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Serving

• Once cool, dust with powdered sugar before serving.
• Serve at room temperature, optionally with a dollop of whipped cream or fresh raspberries.

Notes

Make sure your ingredients are at room temperature for smooth mixing. To store, use an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Can also be frozen for up to 3 months.

Keyword Cake Recipe, Celebration Cake, Dessert Recipe, Raspberry Cake, White Chocolate Cake