Description
Indulge in this heavenly white chocolate raspberry cake, a delightful dessert marrying creamy sweetness with tangy fruit. Rich layers and delicate flavors will transport dessert enthusiasts to a world of pure culinary bliss you won’t want to miss.
Ingredients
Scale
Cake Base:
- 2 cups (240 grams) all-purpose flour
- 12 teaspoon (2.5 grams) salt
- 2 teaspoons (8 grams) baking powder
Wet Ingredients:
- 1/2 cup (113 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 1/2 cup (120 milliliters) milk
Flavor and Garnish:
- 1/2 cup (85 grams) melted white chocolate
- 1 cup (125 grams) fresh raspberries
Instructions
- Prepare the baking workspace by preheating the oven to 350F (175C) and preparing two 8-inch round cake pans with grease and flour coating.
- Create a dry ingredient mixture by whisking flour, baking powder, and salt together in a medium bowl, then set aside for later incorporation.
- Use an electric mixer to cream butter and sugar until the mixture becomes light, airy, and significantly increased in volume, approximately 4 minutes.
- Introduce eggs individually into the butter-sugar mixture, thoroughly blending after each addition to ensure smooth integration.
- Incorporate melted white chocolate into the mixture, stirring until completely combined and uniform in texture.
- Gradually introduce the dry ingredient mixture into the wet ingredients, alternating with milk in three separate additions, beginning and concluding with dry ingredients.
- Gently fold fresh raspberries into the batter, using a delicate technique to prevent crushing the delicate fruit.
- Distribute the batter evenly between prepared cake pans, carefully smoothing the surface to ensure uniform baking.
- Bake in the preheated oven for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when cake is fully baked.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire cooling rack for complete cooling.
- Once thoroughly cooled, apply desired frosting such as cream cheese or whipped cream, and decorate with additional fresh raspberries for an elegant finish.
Notes
- Softly fold raspberries into the batter to prevent breaking delicate fruits, ensuring even distribution without crushing them.
- Select fresh, ripe raspberries at peak ripeness for maximum flavor and vibrant color throughout the cake.
- Choose high-quality white chocolate with at least 30% cocoa butter for rich, smooth melting and superior taste.
- Adjust oven temperature slightly lower if using dark cake pans to prevent excessive browning on cake edges.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 296 kcal
- Sugar: 17 g
- Sodium: 142 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 1.2 g
- Protein: 4 g
- Cholesterol: 73 mg