White Chocolate Raspberry Cake Recipe

This White Chocolate Raspberry Cake is a delightful dessert that combines the rich flavors of white chocolate with the tartness of fresh raspberries. Perfect for celebrations or special occasions, this cake is sure to impress your guests.

The recipe is straightforward and utilizes basic baking techniques. It pairs wonderfully with a variety of dishes, including a savory chicken recipe for a complete meal experience.

Delicious White Chocolate Raspberry Cake

This cake features layers of moist vanilla cake infused with white chocolate and swirled with fresh raspberries. The finished product is elegantly frosted with white chocolate ganache, making it both visually stunning and delicious. The recipe takes about 1 hour and serves 8-10 people.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup milk
4 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup white chocolate chips, melted
1 cup fresh raspberries
1 cup heavy cream
1 cup white chocolate ganache for frosting

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined. Fold in the melted white chocolate and raspberries.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare Ganache: While the cakes cool, whip the heavy cream until soft peaks form. Fold in the white chocolate ganache until smooth.
Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of the ganache mixture on top, then place the second layer on top. Frost the top and sides of the cake with the remaining ganache.
Serve: Slice and serve the cake, optionally garnishing with additional raspberries or white chocolate shavings.