Perfect White Chocolate Raspberry Cake
Indulging in the Perfect White Chocolate Raspberry Cake is like taking a bite of pure bliss! This delicious dessert boasts layers of moist cake, a delightful raspberry burst, and the rich, creamy sweetness of white chocolate that will leave you wanting more.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate melted
- 1 cup fresh raspberries
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the Eggs: Beat in the eggs one by one, mixing well after each addition. Stir in the vanilla extract for flavor.
- Incorporate the White Chocolate: Next, mix in the melted white chocolate until everything is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking powder until mixed evenly.
- Mix the Batters: Gradually add the flour mixture to the wet ingredients, alternating with the milk, stirring until just combined.
- Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to break them apart too much.
- Pour into Pans: Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake: Place in the oven and 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 about 10 minutes, before transferring to wire racks to cool completely.
- Serve: Dust with powdered sugar before serving for an elegant touch!