Description
A stunning dessert combining creamy white chocolate and tart raspberries, perfect for any celebration.
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 the frosting)
- 4 cups powdered sugar
- 1/2 cup white chocolate chips, melted (for the frosting)
- 1 tbsp heavy cream
- 1 tsp vanilla extract (for the frosting)
- Pinch of salt (for the frosting)
- 1 cup fresh raspberries (for the sauce)
- 1/4 cup sugar (for the sauce)
- 1 tbsp lemon juice (for the sauce)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Alternate adding the dry ingredients and milk, stirring until well combined.
- Mix in the melted white chocolate and mashed raspberries until the batter is smooth.
- Divide the batter equally between the prepared cake pans and bake for 25–30 minutes, or until a toothpick comes out clean. Allow to cool completely.
- For the sauce, combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring until the sauce thickens. Let it cool.
- For the frosting, beat together softened butter and powdered sugar until smooth. Stir in melted white chocolate, heavy cream, vanilla extract, and salt. Beat until fluffy.
- To assemble, place one cake layer on a serving plate. Spread frosting on top, drizzle with raspberry sauce, then add the second layer and frost the entire cake. Garnish with more sauce and fresh raspberries.
Notes
Store leftover cake in an airtight container for up to 3 days at room temperature or refrigerate for about a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cake, dessert, raspberry, white chocolate, celebration