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White Chocolate Raspberry Cake

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A delightful cake with layers of white chocolate and fresh raspberries that creates a delicious balance of sweetness and tartness.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 1 cup white chocolate, chopped
  • 2 cups fresh raspberries
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup heavy cream (for frosting)
  • 1/2 cup powdered sugar (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Melt the white chocolate in a microwave or double boiler until smooth. Let it cool slightly.
  3. Cream the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the buttermilk, vanilla extract, and melted white chocolate until combined.
  6. Combine the flour, baking powder, and salt in another bowl, then fold into the wet mixture until just combined.
  7. Fold in the fresh raspberries carefully.
  8. Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
  9. Prepare the frosting by beating the heavy cream and powdered sugar until soft peaks form.
  10. Frost the cooled cakes with the whipped cream and garnish with fresh raspberries and white chocolate shavings.

Notes

For a stronger raspberry flavor, gently mash some berries before folding in. Use cold heavy cream for best results in frosting.

Nutrition

Find it online: https://cookingwithmayaa.com/white-chocolate-raspberry-cake-2/

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