This White Chocolate Raspberry Cake recipe offers a heavenly combination of sweet white chocolate and tart raspberries, perfect for any occasion. It’s a straightforward yet elegant dessert that guarantees a memorable culinary experience.
Key Ingredients for White Chocolate Raspberry Cake
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 8 ounces white chocolate, finely chopped or in chips
- 1 cup milk, at room temperature
- 1 cup fresh raspberries, gently rinsed and patted dry
- ½ cup white chocolate chips (for the frosting)
- ¼ cup heavy cream (for the frosting)
- 1 tablespoon butter (for the frosting)
- A few fresh raspberries and white chocolate shavings for garnish
How to Make White Chocolate Raspberry Cake
Get ready to impress with this surprisingly simple yet incredibly satisfying White Chocolate Raspberry Cake. The combination of moist cake, luscious white chocolate, and bright raspberries is a dream. With a preparation time of about 30 minutes and baking time of 30-35 minutes, it’s a perfect treat for a weekend indulgence or a special celebration.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper. This ensures your beautiful cake won’t stick.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. This simple step ensures your leavening agents are evenly distributed.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes. This process incorporates air, leading to a lighter cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Don’t overmix; just ensure everything is incorporated.
- Incorporate White Chocolate: Gently fold in the finely chopped white chocolate or white chocolate chips into the creamed butter and sugar mixture. This adds delightful pockets of melted white chocolate throughout the cake.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix; a few streaks of flour are acceptable before adding the milk.
- Fold in Raspberries: Gently fold in the fresh raspberries. Try not to crush them too much, as you want them to hold their shape and burst with flavor as they bake.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The aroma filling your kitchen will be divine!
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Allowing it to cool properly prevents it from breaking when you frost it.
- Prepare the White Chocolate Frosting: While the cake cools, prepare the frosting. In a heatproof bowl set over a saucepan of simmering water (a double boiler), combine the white chocolate chips, heavy cream, and butter. Stir constantly until the white chocolate and butter are completely melted and the mixture is smooth and glossy. Remove from heat and let it cool slightly, stirring occasionally.
- Frost the Cake: Once the cake is completely cool, pour or spread the slightly cooled white chocolate frosting over the top. Allow some of the frosting to drip down the sides for a rustic, appealing look.
- Garnish and Serve: Decorate with fresh raspberries and white chocolate shavings. Serve and enjoy this magnificent White Chocolate Raspberry Cake!
Why You’ll Love This White Chocolate Raspberry Cake
Prepare to fall in love with the harmonious blend of sweet, creamy white chocolate and the bright, tangy burst of fresh raspberries in every bite of this cake. It’s a flavor combination that’s both comforting and sophisticated, far exceeding the boxed mixes you might find at the grocery store. Making this White Chocolate Raspberry Cake at home not only saves you money but also allows you to control the quality of ingredients, ensuring a truly premium dessert experience. Unlike a simple vanilla cake, the added richness of white chocolate and the vibrant acidity of raspberries create a delightful complexity that will have everyone asking for seconds.
This isn’t just a cake; it’s an edible masterpiece that’s surprisingly achievable for any home baker. The ease of this recipe means you get maximum deliciousness with minimal fuss, perfect for a spontaneous treat or a planned celebration. So, don’t wait – gather your ingredients and bake this incredible White Chocolate Raspberry Cake today!
Storing and Reheating Tips
This delightful White Chocolate Raspberry Cake is best stored at room temperature for up to 2 days if unfrosted or lightly frosted. If your frosting is rich or contains cream cheese, it’s best to refrigerate the cake. Wrap the cake loosely in plastic wrap or store it in an airtight container to prevent it from drying out. For longer storage, the unfrosted cake layers can be wrapped tightly in plastic wrap and then in aluminum foil and frozen for up to 2-3 months. To reheat, if refrigerated, let it come to room temperature for about 30 minutes before serving. If frozen, thaw overnight in the refrigerator.
Final Thoughts
This White Chocolate Raspberry Cake is a testament to beautiful simplicity, bursting with flavor and elegance. We encourage you to try this recipe at home and experience its delicious magic for yourself. It’s a truly rewarding baking project!
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- Best German Chocolate Cake
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- Our Pinterest
White Chocolate Raspberry Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper. This ensures your beautiful cake won’t stick.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. This simple step ensures your leavening agents are evenly distributed.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes. This process incorporates air, leading to a lighter cake texture.1 cup (2 sticks) unsalted butter, softened, 1.75 cups granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Don’t overmix; just ensure everything is incorporated.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- Gently fold in the finely chopped white chocolate or white chocolate chips into the creamed butter and sugar mixture. This adds delightful pockets of melted white chocolate throughout the cake.8 ounces white chocolate, finely chopped or in chips
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix; a few streaks of flour are acceptable before adding the milk.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt, 1 cup milk, at room temperature
- Gently fold in the fresh raspberries. Try not to crush them too much, as you want them to hold their shape and burst with flavor as they bake.1 cup fresh raspberries, gently rinsed and patted dry
- Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The aroma filling your kitchen will be divine!
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Allowing it to cool properly prevents it from breaking when you frost it.
- While the cake cools, prepare the frosting. In a heatproof bowl set over a saucepan of simmering water (a double boiler), combine the white chocolate chips, heavy cream, and butter. Stir constantly until the white chocolate and butter are completely melted and the mixture is smooth and glossy. Remove from heat and let it cool slightly, stirring occasionally.0.5 cup white chocolate chips (for the frosting), 0.25 cup heavy cream (for the frosting), 1 tablespoon butter (for the frosting)
- Once the cake is completely cool, pour or spread the slightly cooled white chocolate frosting over the top. Allow some of the frosting to drip down the sides for a rustic, appealing look.
- Decorate with fresh raspberries and white chocolate shavings. Serve and enjoy this magnificent White Chocolate Raspberry Cake!A few fresh raspberries and white chocolate shavings for garnish