Description
Indulge in a slice of decadent white chocolate raspberry cake with a tart twist that perfectly balances sweet white chocolate and tangy raspberries. This moist, multi-layered cake is ideal for any celebration or as a delightful treat for yourself. With its stunning presentation and irresistible flavor, it’s guaranteed to be the star of your dessert table. Get ready to impress your guests with this showstopper!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter (room temperature)
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup white chocolate chips (melted)
- 1 cup fresh raspberries
- 1 cup heavy whipping cream
- 2 cups powdered sugar
- ½ cup melted white chocolate
Instructions
- Preheat oven to 350°F (175°C). Grease and line two round cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually mix dry ingredients into wet ingredients alternating with milk until just combined. Fold in melted white chocolate chips and fresh raspberries.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool completely before frosting.
- Whip heavy cream and fold in powdered sugar and melted white chocolate for the frosting.
- Spread frosting generously between layers and on top of the cooled cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 410
- Sugar: 35g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg