Heavenly White Chocolate Raspberry Cake a light, fluffy cake made with a rich blend of white chocolate and fresh raspberries, perfect for any special occasion. The sweetness of the white chocolate pairs beautifully with the tartness of the raspberries, creating a delightful dessert that’s as stunning as it is delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1/2 cup milk
1/2 cup melted white chocolate
1 cup fresh raspberries
Directions
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the melted white chocolate and mix until combined.
Gradually add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the fresh raspberries, taking care not to crush them.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Once cooled, frost with your favorite frosting (cream cheese or whipped cream works wonderfully) and garnish with fresh raspberries.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Variations
Add lemon zest: A bit of lemon zest in the batter enhances the fruity flavor of the raspberries.
Use dark or milk chocolate: For a different flavor, swap white chocolate for dark or milk chocolate.
Make cupcakes: Pour the batter into cupcake liners and bake for about 18-20 minutes.
Add almond extract: A small amount of almond extract gives the cake a nutty undertone.
Use a raspberry sauce: Drizzle a homemade raspberry sauce between the cake layers for extra moisture and flavor.
Storage/Reheating
I store leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 5 days. If I want to freeze it, I wrap the cake layers individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. When ready to serve, I thaw the cake at room temperature before frosting.
FAQs
How do I keep my raspberries from sinking in the cake?
I toss the raspberries in a little flour before folding them into the batter. This helps distribute them evenly and prevents them from sinking.
Can I use frozen raspberries instead of fresh ones?
Yes, but I make sure not to thaw them before adding them to the batter, as they can become too mushy and release excess moisture.
What’s the best frosting for this cake?
I love using cream cheese frosting or a light whipped cream frosting, as both complement the flavors beautifully without overpowering the cake.
Can I make this cake ahead of time?
Absolutely! I bake the cake layers a day in advance and wrap them tightly in plastic wrap. I store them at room temperature and frost them just before serving.
How do I prevent my cake from drying out?
I make sure not to overbake it, and I store it properly in an airtight container. Brushing the cake layers with a simple syrup before frosting can also help keep it moist.
Conclusion
This heavenly white chocolate raspberry cake is a perfect combination of sweet and tart, making it a wonderful dessert for any occasion. Whether served with a simple dusting of powdered sugar or a luxurious frosting, it’s sure to impress. I love how easy it is to customize with different flavors and toppings, making it a favorite in my baking repertoire.
Recipe:
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Heavenly White Chocolate Raspberry Cake
A light, fluffy cake made with a rich blend of white chocolate and fresh raspberries, perfect for any special occasion. The sweetness of the white chocolate pairs beautifully with the tartness of the raspberries, creating a delightful dessert that’s as stunning as it is delicious.
- Total Time: 45 minutes
- Yield: 8 servings
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1/2 cup milk
1/2 cup melted white chocolate
1 cup fresh raspberries
Instructions
- Preheat & Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 4 minutes).
- Incorporate Eggs & Chocolate: Add the eggs one at a time, beating well after each addition. Stir in the melted white chocolate and mix until combined.
- Alternate Dry & Wet Ingredients: Gradually add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Fold in Raspberries: Gently fold in the fresh raspberries, taking care not to crush them.
- Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Frost: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, frost with your favorite frosting and garnish with fresh raspberries.
Notes
Add lemon zest for an enhanced fruity flavor.
Use dark or milk chocolate instead of white for a different taste.
Make cupcakes by baking in liners for 18-20 minutes.
Add almond extract for a nutty undertone.
Drizzle with raspberry sauce between layers for extra moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal
