Description
This stunning white chocolate and raspberry cake is a deliciously moist dessert that combines the rich flavor of white chocolate with the tartness of fresh raspberries. Perfect for any occasion and ready in just 45 minutes!
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) milk
- 6 oz (170g) white chocolate, melted
- 1 cup (150g) fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Fold in the melted white chocolate until well incorporated. Gently fold in the fresh raspberries, being careful not to crush them.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired, slice, and serve.
Notes
- For extra flavor, you can add a splash of raspberry extract to the batter.
- This cake pairs beautifully with whipped cream or a raspberry sauce.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 40
- Fiber: 1
- Protein: 4
- Cholesterol: 60
Keywords: white chocolate cake, raspberry cake, easy cake recipe, dessert recipe, quick cake, beautiful cake