Print

White Chocolate Raspberry Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful cake combining sweet white chocolate and tart raspberries, perfect for any celebration.

Ingredients

Scale
  • 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
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries
  • 1/2 cup heavy cream
  • 1 teaspoon powdered sugar (for whipping cream)
  • Fresh raspberries and white chocolate shavings for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. Melt the white chocolate and butter together in a microwave-safe bowl or over a double boiler.
  3. Cream the granulated sugar and eggs together until light and fluffy. Add vanilla extract.
  4. Add the melted chocolate mixture to the egg mixture and mix until fully combined.
  5. Sift together the flour, baking powder, and salt in a separate bowl.
  6. Fold the dry ingredients into the wet mixture until just combined.
  7. Add fresh raspberries, folding gently.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.
  10. Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks.
  11. Whip the heavy cream and powdered sugar together until soft peaks form.
  12. Assemble the cake by layering whipped cream and raspberries between cake layers, then frost the top and garnish.

Notes

Ensure eggs and butter are at room temperature. Be gentle when folding in raspberries.

Nutrition

Find it online: https://www.cookingwithmayaa.com/white-chocolate-raspberry-cake-3/

Scroll to Top