Description
A beautiful and delicious cake combining creamy white chocolate and tart raspberries, perfect for any occasion.
Ingredients
Scale
- 2 1⁄2 cups all-purpose flour
- 2 1⁄2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1⁄2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1/2 cup white chocolate chips, melted
- 1/2 cup fresh raspberries, mashed
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1/2 cup white chocolate chips, melted (for frosting)
- 1 tbsp heavy cream
- 1 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
- 1 cup fresh raspberries (for sauce)
- 1/4 cup sugar (for sauce)
- 1 tbsp lemon juice (for sauce)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture.
- Mix in the melted white chocolate and mashed raspberries until the batter is smooth.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans before transferring them to a wire rack.
- For the raspberry sauce, combine the fresh raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring until the berries break down and the sauce thickens. Allow it to cool.
- To make the frosting, beat the softened butter and powdered sugar together until smooth. Add the melted white chocolate, cream, vanilla, and pinch of salt. Beat until fluffy.
- Place one cake layer on a serving plate. Spread a layer of frosting and drizzle some raspberry sauce on top. Place the second cake layer on top and frost the entire cake. Garnish with additional raspberry sauce and fresh raspberries.
Notes
Store any leftover cake in an airtight container at room temperature for up to 3 days. If longer storage is needed, refrigerate for up to a week or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cake, dessert, raspberry, white chocolate, baking