White Chocolate Raspberry Cake
Indulge in the delightful White Chocolate Raspberry Cake, a perfect blend of creamy sweetness and tart raspberry goodness. This stunning dessert is ideal for any celebration, from birthdays to intimate family gatherings. With layers of moist white chocolate cake infused with fresh raspberries, this recipe is as easy as it is impressive, making it suitable for bakers of all skill levels. Whether you’re a seasoned pro or just starting out, this cake will have everyone asking for seconds!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter (room temperature)
- 4 large eggs (room temperature)
- 8 ounces high-quality white chocolate (melted)
- 2 cups fresh raspberries
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line three 9-inch round baking pans with parchment paper.
- In a bowl, sift together the flour, baking powder, and baking soda.
- In another bowl, cream the butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and melted white chocolate until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the fresh raspberries.
- Divide the batter among prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow cooling before frosting.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Find it online: https://jadecooks.com/white-chocolate-raspberry-cake/