Description
Whipping up this white chocolate raspberry cake brings pure joy to baking adventures. Creamy layers and tangy berries create a delightful dessert that’ll make your taste buds dance with happiness.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- 1 cup milk
- ½ cup unsalted butter, softened
- 1 cup fresh raspberries
- 1 cup white chocolate chips
Supporting Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 teaspoon baking powder
Finishing Ingredients:
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Warm the oven precisely to 350°F, preparing a cake pan with a thin butter coating.
- Blend ½ cup softened unsalted butter with 1 ½ cups sugar until smooth and creamy.
- Crack 3 large eggs into the mixture, incorporating each one completely before adding the next.
- Pour 1 cup milk and 1 teaspoon vanilla extract into the butter mixture, stirring until uniformly combined.
- Sift 2 cups all-purpose flour with 1 teaspoon baking powder and ½ teaspoon salt.
- Gradually incorporate the dry ingredients into the wet mixture, stirring carefully to avoid overmixing.
- Gently fold 1 cup white chocolate chips and 1 cup fresh raspberries into the batter, distributing evenly.
- Transfer the batter into the prepared cake pan, spreading it smoothly across the surface.
- Slide the pan into the preheated oven and bake for exactly 32 minutes.
- Check doneness by inserting a toothpick – it should emerge clean with no wet batter.
- Remove from the oven and allow the cake to rest at room temperature for 15 minutes before serving.
Notes
- Folding raspberries gently prevents them from breaking and bleeding color throughout the cake batter.
- Freeze white chocolate chips briefly before adding to the mix to help them distribute evenly without sinking.
- Using room temperature ingredients ensures smoother batter and more consistent cake texture.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free baking blend and check that your white chocolate chips are also gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 336 kcal
- Sugar: 29 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg