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White Chocolate Raspberry Cake

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A luscious cake featuring the delightful combination of white chocolate and fresh raspberries, perfect for celebrations.

Ingredients

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  • 1 cup white chocolate chips
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Extra raspberries and white chocolate shavings for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. Melt the white chocolate chips and butter together in a double boiler until smooth, then let cool slightly.
  3. Whisk together the granulated sugar, eggs, and vanilla extract in a large bowl. Stir in the melted chocolate mixture.
  4. Combine the all-purpose flour, baking powder, and salt in another bowl. Gradually add to the chocolate mixture and mix until just combined.
  5. Fold in the fresh raspberries gently.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
  7. Bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.
  9. Beat the heavy whipping cream and powdered sugar until soft peaks form to make the whipped cream topping.
  10. Spread whipped cream between the layers and on top of the cooled cake. Garnish with extra raspberries and white chocolate shavings.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Ensure it’s well covered to keep it moist.

Nutrition

Find it online: https://www.thestationrecipes.com/white-chocolate-raspberry-cake/

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