Description
A stunning white chocolate and raspberry cake that is not only beautiful but also delicious. Perfect for any occasion and ready in just 45 minutes.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips, melted
- 1 cup fresh raspberries
- Powdered sugar for dusting
- Whipped cream for serving (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 softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Fold in the melted white chocolate and fresh raspberries gently to avoid smashing the raspberries.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar and serve with whipped cream if desired.
Notes
- For a richer flavor, you can add a teaspoon of almond extract to the batter.
- Make sure the white chocolate is not too hot when folding it into the batter to avoid cooking the eggs.
- You can use frozen raspberries if fresh ones are not available, just be sure to thaw and drain them first.
Nutrition
- Calories: 350
- Sugar: 30
- Fat: 15
- Carbohydrates: 50
- Fiber: 1
- Protein: 5
Keywords: white chocolate raspberry cake, easy cake recipe, dessert, beautiful cake, quick cake recipe