Description
A delicious white chocolate raspberry cake with layers of moist cake and tangy raspberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 eggs
- 1 cup white chocolate, melted
- 1 cup fresh raspberries
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream the butter and sugar together.
- Add eggs one at a time and mix well.
- Stir in melted white chocolate and vanilla extract.
- In another bowl, combine flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Fold in fresh raspberries.
- Divide the batter between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Notes
- Use fresh raspberries for best flavor.
- For added richness, serve with whipped cream.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: White Chocolate Raspberry Cake