Description
This White Chocolate Raspberry Cake blends creamy white chocolate with the fresh tang of raspberries for a soft, moist dessert that’s as pretty as it is delicious. Perfect for brunches, birthdays, or whenever you crave a fruity twist on a classic cake.
Ingredients
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsalted butter, softened
½ cup whole milk
1 cup fresh raspberries
¾ cup white chocolate chips or chunks
4 ounces cream cheese, softened (for frosting)
1 cup powdered sugar (for frosting)
2 tablespoons heavy cream or milk (for frosting)
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 inch pan with parchment paper or spray with non-stick spray.
2. In a bowl, whisk flour, baking powder, and salt.
3. In another large bowl, beat butter and sugar with an electric mixer until fluffy.
4. Add eggs one at a time, then mix in vanilla extract.
5. Alternate adding dry ingredients and milk to the wet mixture. Mix just until combined.
6. Gently fold in raspberries and white chocolate using a rubber spatula.
7. Pour batter into the pan and bake for 35–40 minutes or until a toothpick comes out clean.
8. Let the cake cool completely.
9. To make frosting, beat cream cheese until smooth. Add powdered sugar and cream, beat until fluffy.
10. Spread frosting on cooled cake. Garnish with extra raspberries if desired.
Notes
Don’t overmix the batter once flour is added to avoid a dense texture.
If using frozen raspberries, add them frozen to avoid streaking the batter.
For extra raspberry flavor, swirl in a tablespoon of raspberry jam before baking.