Description
A luscious White Chocolate Raspberry Cake that combines the rich sweetness of melted white chocolate with fresh, tart raspberries. This moist and tender cake is perfect for celebrations or a special dessert, featuring three layers of fluffy vanilla cake studded with juicy raspberries.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 8 ounces high-quality white chocolate (melted)
- 2 teaspoons vanilla extract
Additional
- 2 cups fresh raspberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line three 9-inch round baking pans with parchment paper to ensure easy release.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda to evenly distribute the leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy. This creates a creamy base for the batter.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract and the melted white chocolate, mixing until smooth and combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the batter.
- Fold in Raspberries: Gently fold in the fresh raspberries, taking care not to crush them to maintain their shape and juiciness.
- Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting or serving.
Notes
- Use room temperature ingredients for best mixing results.
- Be gentle when folding in raspberries to keep them intact.
- Ensure the white chocolate is melted smoothly to avoid clumps in the batter.
- This cake pairs beautifully with a cream cheese frosting or whipped cream.
- Fresh raspberries can be substituted with frozen raspberries—just thaw and drain excess moisture before adding.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: white chocolate cake, raspberry cake, layered cake, dessert recipe, vanilla cake with berries
