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White Chocolate Raspberry Cake

White Chocolate Raspberry Cake
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White Chocolate Raspberry Cake is a luscious dessert combining the creamy richness of white chocolate with the tangy freshness of ripe raspberries. This moist, tender cake features layers bursting with flavor and beautifully balanced sweetness, perfect for special occasions or a delightful everyday treat.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk or buttermilk

Add-ins

  • 1 ½ cups white chocolate chips or chopped white chocolate
  • 1 ½ cups fresh raspberries

Frosting (Optional)

  • 8 oz cream cheese or mascarpone, softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare your pans and preheat: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy removal after baking.
  2. Mix dry ingredients: In a medium bowl, sift together all-purpose flour, baking powder, baking soda, and salt to remove lumps and evenly distribute leavening agents.
  3. Cream butter and sugar: Using a stand mixer or hand beaters, cream the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes, incorporating air to create a soft texture.
  4. Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Mix in vanilla extract for richness and depth of flavor.
  5. Alternate adding dry ingredients and milk: Add a third of the dry ingredients to the butter mixture, followed by half of the milk or buttermilk. Repeat, ending with dry ingredients, mixing until just combined to keep batter smooth without overmixing.
  6. Fold in white chocolate and raspberries: Gently fold in chopped white chocolate and fresh raspberries, taking care not to crush the berries to maintain bursts of tartness and color.
  7. Bake your layers: Divide batter evenly between the prepared pans and smooth surfaces. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool layers completely before assembling.
  8. Prepare frosting and assemble: Whip softened cream cheese or mascarpone with powdered sugar and vanilla extract until smooth. Layer the cakes with frosting and extra raspberries between layers, then cover the entire cake with a smooth coat. Garnish with white chocolate shavings or fresh raspberries.

Notes

  • Use room temperature ingredients for a smooth batter and even baking.
  • Fold raspberries gently into the batter right before baking to prevent excessive juice bleeding.
  • Avoid overmixing the batter to prevent a tough cake crumb.
  • Check your oven temperature with a thermometer to ensure perfect baking and avoid drying out the cake.
  • Cool the cake completely before frosting to prevent melting or running of the frosting.

Nutrition

Keywords: white chocolate raspberry cake, berry cake, white chocolate cake, raspberry dessert, layered cake, creamy cake, sweet and tart dessert

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