Description
This Irresistible White Chocolate Raspberry Cake is a delicate and moist dessert featuring tender cake layers infused with melted white chocolate and studded with fresh raspberries. Perfectly balanced sweetness and fruity bursts make it an ideal treat for celebrations or any occasion that calls for a decadent homemade cake.
Ingredients
Scale
Cake Batter
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 cup white chocolate chips, melted
- 1 cup fresh raspberries
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two round cake pans to prevent sticking during baking.
- Mix Dry Ingredients: Whisk together cake flour, baking powder, and salt in a medium bowl to evenly distribute the leavening and seasoning agents.
- Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3 minutes, which helps to aerate the batter for a tender crumb.
- Add Eggs and Milk: Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure even distribution. Gradually stir in the milk to combine all wet ingredients smoothly.
- Combine Dry Ingredients and White Chocolate: Gently mix the dry ingredient blend into the wet mixture until just combined to avoid overworking the batter. Then stir in the melted white chocolate for a rich, sweet flavor.
- Fold in Raspberries: Carefully fold fresh raspberries into the batter, taking care not to crush them, so they maintain their shape and juicy texture.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Frost: Allow the cakes to cool completely in the pans before removing them. Once cooled, frost as desired to complete the cake.
Notes
- Use cake flour for a light and tender crumb; all-purpose flour can make the cake denser.
- Be gentle when folding in raspberries to keep them from bleeding into the batter too much.
- Melt white chocolate gently in a double boiler or microwave in short bursts to avoid scorching.
- Ensure butter is softened but not melted for proper creaming with sugar.
- Use fresh, ripe raspberries for best flavor and texture.
- After baking, let the cakes cool completely before frosting to avoid melting the frosting.
- This cake pairs beautifully with cream cheese or vanilla buttercream frosting.
