Description
Indulge in the delightful combination of white chocolate and fresh raspberries with this moist and flavorful white chocolate raspberry cake. Perfect for special occasions or dessert lovers!
Ingredients
Scale
Dry Ingredients:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup unsalted butter (softened)
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup whole milk
- ½ cup sour cream
- 1 cup white chocolate chips (melted and slightly cooled)
Additional:
- 1½ cups fresh raspberries
- 2 tablespoons all-purpose flour (for tossing raspberries)
- additional raspberries and white chocolate shavings for garnish (optional)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a medium bowl.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Combine Wet Ingredients: In another bowl, mix milk and sour cream. Add dry ingredients and milk mixture alternately to the butter mixture. Fold in melted white chocolate.
- Prepare Raspberries: Toss raspberries with flour, then gently fold into batter.
- Bake: Divide batter among pans and bake for 25–30 minutes. Cool cakes in pans before frosting and garnishing.
Notes
- Use fresh raspberries for best results. Do not thaw frozen raspberries before adding to batter.
- White chocolate cream cheese frosting is a great pairing for this cake.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
