Description
This white chocolate raspberry cake combines sweet white chocolate and tart raspberries for a delightful dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 cup white chocolate, melted
- 1 cup fresh raspberries
- 2 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy.
- Add eggs and vanilla, mixing well.
- Blend in melted white chocolate.
- Gradually add the dry ingredients and milk, alternating.
- Fold in raspberries gently.
- Divide batter between the pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool for 10 minutes, then remove from pans.
Notes
- Use fresh raspberries for the best flavor.
- Let the cake cool completely before frosting.
- Store in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: white chocolate raspberry cake