Description
A decadent White Chocolate Raspberry Cake featuring layers of moist white chocolate-infused cake with bursts of fresh raspberries, perfect for celebrations or any special occasion.
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
- 2 teaspoons vanilla extract
- 8 ounces high-quality white chocolate, melted
Other
- 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 easy removal after baking.
- Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, and baking soda to evenly distribute the leavening agents and remove any lumps.
- Cream Butter and Sugar: In a separate large bowl, cream the room temperature butter and granulated sugar until the mixture is light and fluffy, which helps to aerate the batter for a tender crumb.
- Add Eggs and Flavorings: Add the eggs one at a time into the creamed mixture, mixing well after each addition to ensure full incorporation. Stir in the vanilla extract and melted white chocolate until evenly combined.
- Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients into the wet mixture, gently folding until just combined to keep the batter light and avoid overmixing.
- Fold in Raspberries: Carefully fold in the fresh raspberries, distributing them evenly without crushing their delicate structure.
- Divide Batter and Bake: Divide the batter equally into the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to wire racks to cool completely prior to frosting or serving.
Notes
- Room temperature ingredients help create a smoother batter and better rise.
- Handle raspberries gently to avoid breaking and bleeding into the batter.
- If white chocolate is not melting smoothly, use a double boiler or microwave in short intervals to prevent burning.
- For an extra moist cake, consider brushing layers with simple syrup before frosting.
- This cake pairs beautifully with cream cheese or white chocolate frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 30g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: white chocolate cake, raspberry cake, layered cake, dessert, baking, white chocolate raspberry cake
