Description
Indulge in a slice of White Chocolate Raspberry Cake, where creamy white chocolate meets the delightful tartness of fresh raspberries. This stunning layered dessert features moist white chocolate sponge, enveloped in rich buttercream frosting and adorned with vibrant berries. Perfect for birthdays, weddings, or any special occasion, this cake is sure to impress your guests and add a touch of elegance to your celebrations. With straightforward steps and quality ingredients, you can create a masterpiece that will leave everyone raving about your baking skills.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter (room temperature)
- 4 large eggs (room temperature)
- 8 ounces high-quality white chocolate (melted)
- 2 cups fresh raspberries
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line three 9-inch round baking pans.
- In a bowl, sift together the flour, baking powder, and baking soda.
- In another bowl, cream the unsalted butter and sugar until fluffy. Add eggs one by one, mixing well after each addition. Stir in vanilla extract and melted white chocolate.
- Gradually incorporate the dry ingredients into the wet mixture until just combined. Gently fold in fresh raspberries.
- Divide the batter among the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow cakes to cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 32g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg