White Chocolate Raspberry Cake
This White Chocolate Raspberry Cake is a moist, visually stunning dessert with balanced sweet and tart flavors. Perfect for celebrations and adaptable to various diets.
Ingredients
- white chocolate chips
- fresh raspberries
- all-purpose flour
- granulated sugar
- unsalted butter
- eggs
- baking powder
- vanilla extract
- milk
- salt
Instructions
- Preheat oven to 350°F (175°C) and prepare cake pans.
- Whisk dry ingredients together.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk, mix gently.
- Fold in white chocolate chips and raspberries.
- Pour batter into pans and bake for 25–30 minutes.
- Cool cakes before removing from pans.
- Frost or serve as desired.
Notes
Fresh raspberries ensure the best texture. Can be made gluten-free or vegan with substitutions. White chocolate can be substituted with chunks or omitted for simpler variation.
