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White Chocolate Raspberry Cake Recipe

White Chocolate Raspberry Cake Recipe
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★★★★★

4.8 from 26 reviews

This White Chocolate Raspberry Cake is a luscious and elegant dessert featuring moist layers of white chocolate-infused cake studded with fresh raspberries. Perfect for celebrations or a delightful treat, this cake combines the creamy sweetness of white chocolate with the tart brightness of raspberries for a beautifully balanced flavor profile.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda

Wet Ingredients

  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 8 ounces high-quality white chocolate, melted
  • 2 teaspoons vanilla extract

Fruit

  • 2 cups fresh raspberries

Instructions

  1. Prepare Baking Pans: Preheat your oven to 350°F (175°C). Grease and line three 9-inch round baking pans with parchment paper to ensure the cakes bake evenly and release easily.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda. This helps to evenly distribute the leavening agents and prevents lumps.
  3. Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the unsalted butter and granulated sugar until light and fluffy, usually about 3-5 minutes. This process incorporates air for a tender cake texture.
  4. Add Eggs and Flavorings: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract and the melted white chocolate until the batter is smooth.
  5. Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture. Mix gently until just combined to avoid overworking the batter, which can make the cake tough.
  6. Fold in Raspberries: Carefully fold the fresh raspberries into the batter, gently mixing to distribute the fruit without breaking them apart.
  7. Bake the Cake: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the Layers: Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely before frosting or assembling.

Notes

  • Ensure all ingredients are at room temperature to promote even mixing and baking.
  • Use high-quality white chocolate as it greatly impacts the cake’s flavor.
  • Handle raspberries gently when folding to keep them from breaking and coloring the batter.
  • This cake pairs beautifully with a light cream cheese or vanilla buttercream frosting.
  • For extra moisture, you can brush the cake layers with a simple vanilla syrup before frosting.
  • Store the cake in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: White chocolate cake, raspberry cake, white chocolate raspberry dessert, layered cake, fruit cake, easy cake recipe

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