Description
Indulgent white chocolate raspberry cake invites sweet symphony of creamy richness and tart berry elegance. Silky layers promise pure dessert bliss for chocolate enthusiasts seeking an unforgettable culinary experience you won’t want to miss.
Ingredients
Scale
Cake Base:
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients and Sweeteners:
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240 milliliters) buttermilk
Flavor Enhancers and Fruits:
- 1 cup (170 grams) white chocolate chips
- 1 1/2 cups (180 grams) fresh raspberries
Instructions
- Warm the oven to 350F (175C) and prepare two 9-inch round cake pans by greasing and dusting with flour.
- Combine dry ingredients including flour, baking powder, baking soda, and salt in a mixing bowl, whisking thoroughly to eliminate any lumps.
- Using an electric mixer, cream butter and sugar until the mixture becomes pale and gains a fluffy texture, approximately 3-4 minutes.
- Incorporate eggs individually, mixing well after each addition, then blend in vanilla extract until fully integrated.
- Alternate adding the flour mixture and buttermilk to the butter mixture, starting and concluding with the flour mixture to ensure a smooth, even batter.
- Gently fold white chocolate chips into the batter, distributing them evenly throughout.
- Carefully fold raspberries into the batter, using gentle motions to prevent crushing the delicate fruit.
- Distribute the batter equally between the prepared cake pans, smoothing the surfaces with a spatula to create an even layer.
- Place pans in the preheated oven and bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cakes are fully baked.
- Allow cakes to rest in their pans for 10 minutes, then transfer to wire cooling racks to cool completely before further preparation.
Notes
- Gently handle raspberries when folding into batter to prevent crushing and maintain their beautiful whole shape.
- Opt for fresh, ripe raspberries at peak season for the most vibrant flavor and color in the cake.
- Freeze white chocolate chips briefly before adding to prevent them from melting completely during mixing.
- Substitute buttermilk with Greek yogurt or dairy-free alternatives for lactose-intolerant or vegan dietary needs.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 442
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg