Description

Indulge in the heavenly taste of White Chocolate Raspberry Cake, a perfect blend of creamy white chocolate and tart raspberries. This elegant dessert features layers of moist white chocolate sponge cake, infused with fresh raspberries, and is enveloped in rich buttercream frosting. Whether for birthdays, weddings, or any special occasion, this stunning cake is sure to impress your guests and leave them raving about its delightful flavor combination.

Ingredients

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) and prepare three 9-inch round baking pans by greasing and lining with parchment paper.
Sift together flour, baking powder, and baking soda in a bowl.
In another bowl, cream the butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and melted white chocolate.
Gradually combine dry ingredients with the wet mixture until just mixed. Gently fold in raspberries.
Divide batter evenly among pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool before frosting.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 30g
Sodium: 160mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 2g
Protein: 5g
Cholesterol: 75mg

Keywords: For added moisture, consider incorporating a touch of sour cream into the batter. Feel free to substitute fresh raspberries with thawed frozen ones; just ensure they are drained well to reduce excess moisture.