White Chocolate Raspberry Cake Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and baking soda, ensuring even distribution of the leavening agents.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
