White Chocolate Raspberry Cake Recipe

Introduction

This White Chocolate Raspberry Cake is a delightful treat that combines the sweetness of white chocolate with the tartness of fresh raspberries. Perfect for special occasions or a cozy weekend dessert, it’s moist, flavorful, and surprisingly easy to make.

Ingredients

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter (room temperature)
• 4 large eggs (room temperature)
• 8 ounces high-quality white chocolate (melted)
• 2 cups fresh raspberries
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line three 9-inch round baking pans with parchment paper to prevent sticking.
2. Step 2: In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda. Set aside.
3. Step 3: In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy. This will take about 3-4 minutes using a mixer.
4. Step 4: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure they are fully incorporated.
5. Step 5: Stir in the vanilla extract and melted white chocolate until the batter is smooth and combined.
6. Step 6: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix.
7. Step 7: Carefully fold in the fresh raspberries to distribute them evenly without crushing.
8. Step 8: Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
9. Step 9: Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
10. Step 10: Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

Tips & Variations

• Use room temperature ingredients to achieve a smoother batter and better rise.
• For an extra burst of flavor, add lemon zest to the batter along with the vanilla.
• If fresh raspberries are not available, frozen raspberries can be used, but toss them in a little flour before folding in to prevent sinking.
• Try frosting with a cream cheese or mascarpone frosting to complement the white chocolate and raspberry flavors.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 3 days. Before serving, let it come to room temperature for the best texture and flavor. If frosted, keep refrigerated and consume within the same timeframe. You can also freeze unfrosted cake layers for up to 2 months; thaw in the fridge overnight before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white chocolate chips instead of a bar?

Yes, white chocolate chips can be melted as a substitute, but make sure to melt them gently to avoid burning. A double boiler or short bursts in the microwave work well.

How can I avoid the raspberries sinking to the bottom?

Toss the raspberries lightly in flour before folding them into the batter. This helps suspend them throughout the cake as it bakes.

White Chocolate Raspberry Cake Recipe

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★★★★★

4.5 from 102 reviews

This decadent White Chocolate Raspberry Cake features layers of moist vanilla cake infused with melted white chocolate and studded with fresh raspberries. Perfectly balanced between sweet and tart, this elegant cake is ideal for special occasions or a delightful dessert treat.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda

Wet Ingredients

• 2 cups granulated sugar
• 1 cup unsalted butter (room temperature)
• 4 large eggs (room temperature)
• 8 ounces high-quality white chocolate (melted)
• 2 teaspoons vanilla extract

Fruit

• 2 cups fresh raspberries

Instructions

1. Preheat and Prep 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 and even baking.
2. Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and baking soda, ensuring even distribution of the leavening agents.
3. Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which will help create a tender crumb.
4. Add Eggs and Flavoring: Add eggs one at a time to the creamed mixture, beating well after each addition to maintain an airy texture. Stir in the vanilla extract and melted white chocolate until fully combined.
5. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture with a spatula or mixer on low speed, mixing just until combined to avoid overworking the batter.
6. Fold in Raspberries: Gently fold fresh raspberries into the batter, taking care not to break them and create too much juice, which can affect the cake texture.
7. Divide and Bake: Evenly divide the batter among the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool: Remove the cakes from the oven and allow them to cool in their pans for about 10 minutes. Then transfer to wire racks to cool completely before frosting or serving.

Notes

• Ensure eggs and butter are at room temperature for better mixing and a more homogeneous batter.
• Handle raspberries gently to prevent them from bleeding into the batter too much, preserving the cake’s structure and appearance.
• For extra moisture, consider lightly brushing the cake layers with raspberry syrup before frosting.
• This cake pairs beautifully with a cream cheese frosting or white chocolate ganache.
• Store the cake covered in the refrigerator, especially if frosted, and bring to room temperature before serving for best flavor.

Keywords: White chocolate cake, raspberry cake, layered cake, dessert cake, white chocolate raspberry dessert