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White Chocolate Raspberry Cake

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A delightful cake featuring rich chocolate, tart raspberries, and creamy white chocolate frosting, perfect for celebrations.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries
  • 1 cup heavy cream
  • 8 oz white chocolate, melted

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. Cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry mixture to the wet mixture, alternating with the milk until smooth.
  6. Fold in the white chocolate chips and fresh raspberries gently.
  7. Divide the batter between the prepared pans and bake for 25-30 minutes.
  8. Cool cakes completely in the pans, then transfer to a wire rack.
  9. Whip the heavy cream to soft peaks, then gently fold in the melted white chocolate.
  10. Once cooled, frost the top of one layer, add the second layer, and frost the top and sides. Garnish with extra raspberries.

Notes

Ensure all ingredients are at room temperature before use for the best results. Store leftovers in an airtight container for up to 4 days or freeze for up to three months.

Nutrition

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

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