Description

This White Chocolate Raspberry Cake is a luscious and moist dessert perfect for any special occasion. It combines the sweetness of melted white chocolate and fresh raspberries folded into a tender crumb cake, layered into three 9-inch rounds. The result is a visually stunning and delicious cake bursting with berry tartness and creamy white chocolate flavor.

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

Prepare the 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 release easily after baking.
Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda. Set this mixture aside for later use.
Cream butter and sugar: In a large bowl, cream the unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-5 minutes. This process incorporates air to create a soft cake texture.
Add eggs and flavorings: Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract and the melted white chocolate, mixing until the batter is smooth and creamy.
Combine wet and dry ingredients: Gradually add the sifted dry ingredients to the wet mixture, folding gently with a spatula or mixing on low speed until just combined. Avoid overmixing to keep the cake tender.
Fold in raspberries: Carefully fold the fresh raspberries into the batter, distributing them evenly while minimizing their breakage to keep the batter from turning pink or having streaks.
Divide batter and bake: Evenly divide the batter among the three prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool the cakes: Remove cakes from oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely before assembling or frosting as desired.

Notes

Use high-quality white chocolate for the best flavor and smooth texture in the cake batter.
Room temperature eggs and butter ensure better mixing and cake texture.
Gently folding in the raspberries prevents them from breaking and staining the batter.
Allow cakes to cool completely before frosting to avoid melting the frosting.
To avoid sogginess, consider lightly dusting the raspberries with flour before folding them into the batter.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 410
Sugar: 35g
Sodium: 150mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0.3g
Carbohydrates: 48g
Fiber: 2g
Protein: 5g
Cholesterol: 95mg

Keywords: white chocolate cake, raspberry cake, layered cake, dessert, baking, white chocolate raspberry, celebration cake