Raspberry White Chocolate Cake
Indulge in the irresistible charm of this Raspberry White Chocolate Cake, a dessert that perfectly balances the tartness of fresh raspberries with the creamy sweetness of white chocolate. Each bite features moist, buttery layers infused with real white chocolate chunks and bursts of juicy raspberries, all wrapped in a fluffy whipped cream frosting. This visually stunning cake is elevated with a garnish of white chocolate shavings and vibrant raspberries, making it ideal for celebrations, romantic dinners, or as a show-stopping treat for any occasion. With simple preparation steps, this recipe transforms everyday ingredients into a bakery-worthy masterpiece that will delight family and guests alike.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 1 cup White chocolate, finely chopped
- 1.5 cups Fresh raspberries
- 1.5 cups Heavy cream
- 0.25 cups Powdered sugar
- 2 ounces White chocolate for garnish (optional)
- 0.5 cups Raspberries for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the flour mixture and whole milk, beginning and ending with the flour. Mix just until incorporated. Do not overmix.
Gently fold in the chopped white chocolate pieces and fresh raspberries using a spatula.
Divide the batter evenly between the prepared cake pans and smooth the tops with the back of a spoon or spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in their pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
While the cakes cool, prepare the whipped cream frosting. In a large, cold mixing bowl, beat the heavy cream and powdered sugar with a mixer on high speed until stiff peaks form.
To assemble the cake, place one cake layer on a serving platter. Spread a layer of whipped cream frosting over the top and sprinkle with some fresh raspberries.
Place the second cake layer on top and frost the top and sides of the entire cake with the remaining whipped cream frosting.
For garnish, shave the reserved white chocolate with a vegetable peeler and sprinkle over the cake. Add additional raspberries on top if desired.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 45.1 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 178 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
