Description
A luscious White Chocolate Raspberry Cake with a buttery crumb, sweet melted white chocolate, and tart raspberries folded throughout. Perfect for birthdays, bridal showers, or summer celebrations.
Ingredients
Units
Scale
- 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
- Preheat oven to 350°F (175°C). Grease and line three 9-inch round baking pans.
- In a medium bowl, sift together flour, baking powder, and baking soda.
- In a large mixing bowl, cream the butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla and melted white chocolate.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in raspberries.
- Divide batter among pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting or serving.
Notes
- Use fresh raspberries when possible. If using frozen, fold them in directly without thawing.
- Toss berries in a little flour before mixing to prevent sinking.
- For best results, let melted white chocolate cool slightly before adding to the batter.
Nutrition
- Calories: 480
