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Irresistible White Chocolate Raspberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 37 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: Approximately 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in this irresistible White Chocolate Raspberry Cake, featuring a moist and fluffy cake infused with melted white chocolate and studded with fresh, juicy raspberries. Perfectly balanced in sweetness, this cake is an elegant treat suitable for any special occasion or cozy afternoon tea.

Ingredients

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

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two round cake pans thoroughly to ensure the cakes do not stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt evenly to distribute all dry components.
  3. Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 minutes using an electric mixer.
  4. Add Eggs and Milk: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition to ensure a smooth batter. Gradually stir in the milk to combine thoroughly.
  5. Combine Dry Ingredients and White Chocolate: Gently fold the dry ingredients into the wet batter until just combined, then stir in the melted white chocolate until the batter is uniform in color and texture.
  6. Fold in Raspberries: Carefully fold the fresh raspberries into the batter without crushing them, to retain their shape and texture within the cake.
  7. Bake the Cake: Divide the batter evenly between the two 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. Allow the cakes to cool completely before frosting or serving.

Notes

  • Ensure raspberries are gently folded in to avoid color bleeding and crushing the fruit.
  • Use room temperature ingredients for better mixing and texture.
  • Let the cake layers cool completely before frosting to prevent melting.
  • This cake pairs wonderfully with cream cheese or vanilla buttercream frosting.
  • White chocolate can be melted gently in a microwave or double boiler to avoid scorching.

Find it online: https://slsrecipes.com/irresistible-white-chocolate-raspberry-cake-recipe/