Description

Delight in the luscious combination of creamy white chocolate and fresh raspberries in this moist and flavorful White Chocolate Raspberry Cake. Perfect for celebrations or an indulgent treat, this cake layers tender vanilla-infused sponge with bursts of juicy raspberries, all baked to golden perfection.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda

Wet Ingredients

1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
8 ounces high-quality white chocolate, melted
2 teaspoons vanilla extract

Add-Ins

2 cups fresh raspberries

Instructions

Prepare the pans: Preheat your oven to 350°F (175°C). Grease and line three 9-inch round baking pans with parchment paper to prevent sticking and ensure easy removal of cakes.
Sift dry ingredients: In a bowl, sift together the all-purpose flour, baking powder, and baking soda. This helps distribute the leavening agents evenly and aerates the flour for a lighter cake texture.
Cream butter and sugar: In a separate large bowl, cream the unsalted butter with granulated sugar until the mixture becomes light, fluffy, and pale in color. This step creates air bubbles that contribute to the cake’s rise.
Add eggs and flavorings: Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate them. Then stir in the vanilla extract followed by the melted white chocolate, blending everything together into a smooth batter.
Combine wet and dry ingredients: Gradually add the sifted dry ingredients into the wet mixture, folding gently until just combined to avoid overmixing which can make the cake dense.
Fold in raspberries: Carefully fold the fresh raspberries into the batter, trying not to break them to keep bursts of fruit intact throughout the cake.
Divide and bake: Evenly divide the batter among the three prepared pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool the cakes: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then transfer the cakes to a wire rack to cool completely before frosting or serving.

Notes

Room temperature ingredients (butter and eggs) help the batter mix more evenly and achieve a better texture.
Use fresh, ripe raspberries for the best flavor and texture.
Be gentle when folding raspberries into the batter to prevent them from breaking and turning the batter pink.
Check the cakes a few minutes before the lower limit of baking time to avoid overbaking.
For added moisture, consider adding a simple syrup soak before frosting.
This cake pairs beautifully with cream cheese or mascarpone frosting.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: white chocolate cake, raspberry cake, layered cake, dessert, baked cake, summer cake, celebration cake