Description
A delightful cake combining rich white chocolate and tart raspberries, perfect for special occasions or just because.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
- 8 ounces white chocolate, chopped
- 1 cup heavy cream
- 2 cups fresh raspberries
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, beat softened butter and granulated sugar until creamy. Add eggs one by one, mixing well. Stir in milk and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients and mix until just combined.
- Divide the batter between two greased 9-inch round cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cake layers cool, heat heavy cream in a saucepan until it begins to simmer. Pour over chopped white chocolate and stir until smooth.
- Assemble the cake by placing one layer on a serving plate, layering with raspberries and drizzling with white chocolate ganache. Repeat with the second layer.
- For the frosting, beat the softened butter until creamy, gradually add powdered sugar and vanilla extract, and adjust milk to desired consistency. Frost the top and sides of the cake.
- Finish with leftover raspberries and remaining white chocolate ganache.
Notes
Let the cake layers cool completely before frosting. You can bake layers a day ahead and store them in the fridge.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
