White Chocolate Raspberry Cake Recipe
This White Chocolate Raspberry Cake is a luscious and moist dessert featuring the perfect blend of rich white chocolate and tangy fresh raspberries. Layered with a tender crumb, this cake is ideal for celebrations or any special occasion, combining classic flavors in an elegant presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 8 ounces high-quality white chocolate (melted)
- 2 teaspoons vanilla extract
Additional Ingredients
- 2 cups fresh raspberries
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 9-inch round baking pans with parchment paper to ensure the cakes release easily after baking.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda to ensure an even distribution and a light texture.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar until the mixture is fluffy and pale, indicating proper aeration.
- Add Eggs and Flavor: Incorporate the eggs one at a time into the butter and sugar mixture, mixing well after each addition to maintain smoothness. Stir in the vanilla extract and melted white chocolate until fully combined.
- Combine Wet and Dry Mixtures: Gradually add the sifted dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the batter.
- Fold in Raspberries: Carefully fold fresh raspberries into the batter, preserving their shape to distribute bursts of tartness throughout the cake.
- Divide and Bake: Evenly divide the batter among the three prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Prepare for Frosting: Let the cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks before frosting or serving.
Notes
- Room temperature ingredients help achieve a smooth batter and even baking.
- Use high-quality white chocolate for the best flavor and texture.
- Handle raspberries gently to prevent breaking and coloring the batter.
- Ensure cakes are fully cooled before frosting to prevent melting.
- Optional: Dust the cake layers with powdered sugar or drizzle with additional melted white chocolate for decoration.
Keywords: White Chocolate Cake, Raspberry Cake, Layer Cake, Dessert, Baking, Celebration Cake
