Description
Indulge in the delightful combination of white chocolate and fresh raspberries with this decadent White Chocolate Raspberry Cake. Moist and flavorful cake layers filled with juicy raspberries, covered in a creamy white chocolate frosting.
Ingredients
Scale
Cake:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter (softened)
- 1¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup sour cream
- ½ cup whole milk
- 6 oz fresh raspberries
- 1 tablespoon flour (to toss raspberries)
- 6 oz white chocolate (chopped or chips, melted and slightly cooled)
White Chocolate Frosting:
- 1 cup unsalted butter (softened)
- 8 oz white chocolate (melted and cooled)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat to 350°F and prepare cake pans.
- Prepare dry ingredients: Whisk flour, baking powder, baking soda, and salt.
- Make cake batter: Cream butter and sugar, add eggs and extracts. Mix in sour cream, milk, and dry ingredients. Fold in melted white chocolate and raspberries tossed in flour.
- Bake: Divide batter, bake for 25-30 mins, then cool.
- Make frosting: Beat butter, add white chocolate, powdered sugar, cream, vanilla, and salt. Frost and stack cooled cakes.
- Decorate: Garnish with raspberries and white chocolate shavings.
Notes
- Use fresh, firm raspberries to prevent excess moisture.
- Almond extract can be omitted for personal preference.
- Cake layers can be baked ahead and stored wrapped before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45 g
- Sodium: 210 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
