Heavenly White Chocolate Raspberry Cake
A delightful cake combining creamy white chocolate and tart raspberries, perfect for celebrations and gatherings.
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.