Description
A rich and tender cake bursting with juicy raspberries and creamy white chocolate, finished with a silky cream cheese frosting. Perfect for celebrations or everyday indulgence.
Ingredients
- All-Purpose Flour: 2 and 1/2 cups – Provides the cake’s structure while keeping it tender.
- Baking Powder: 2 and 1/2 teaspoons – Gives the cake its beautiful rise.
- Salt: 1/2 teaspoon – Balances sweetness and enhances all other flavors.
- Unsalted Butter: 3/4 cup, softened – Adds richness and moist texture.
- Granulated Sugar: 1 and 1/2 cups – Sweetens the cake and helps create a soft crumb.
- Eggs: 4 large – Binds the batter and adds richness.
- Vanilla Extract: 2 teaspoons – Enhances the white chocolate and berry notes.
- Whole Milk: 1 cup – Keeps the batter smooth and tender.
- White Chocolate (chopped): 1 cup – Melts slightly during baking, creating creamy pockets.
- Fresh or Frozen Raspberries: 1 and 1/2 cups – Adds tartness, juiciness, and a vibrant burst.
- Heavy Cream (for frosting): 1 cup – Creates a silky-smooth texture for the frosting.
- White Chocolate (for frosting): 8 oz, melted – Makes the frosting rich and decadent.
- Cream Cheese (for frosting): 8 oz, softened – Balances the sweetness with a slight tang.
- Powdered Sugar: 1 and 1/2 cups – Sweetens and thickens the frosting.
Instructions
- Preheat Your Equipment: Set your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Combine Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla. Alternately mix in flour mixture and milk until just combined.
- Prepare Your Cooking Vessel: Fold in chopped white chocolate and raspberries gently. Divide the batter evenly between the prepared pans.
- Assemble the Dish: Smooth the tops and gently tap pans to remove air bubbles.
- Cook to Perfection: Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
- Finishing Touches: While cakes cool, prepare the frosting: Beat cream cheese until smooth, add melted white chocolate, then slowly mix in powdered sugar and heavy cream until fluffy.
- Serve and Enjoy: Layer cakes with frosting in between, then frost the top and sides. Garnish with extra raspberries and white chocolate shavings if desired.
Notes
- Tip: Chill the frosting slightly before applying for a firmer texture.
- Substitution: Almond milk can replace whole milk if needed.
- Storage: Keeps well refrigerated in an airtight container for up to 4 days.
- Freezer Friendly: Freeze unfrosted layers for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: white chocolate raspberry cake, raspberry cake, white chocolate dessert, layered cake, cream cheese frosting, fruit cake, birthday cake