Description
A deliciously fluffy cake blending rich white chocolate and tart raspberries, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 1 tsp vanilla extract
- 4 oz white chocolate, melted
- 1 cup fresh raspberries
- 1 cup heavy cream
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- Combine 2 cups of all-purpose flour, 1 ½ cups sugar, 2 tsp baking powder, and ½ tsp salt in a large mixing bowl.
- Add ½ cup softened unsalted butter, 1 cup whole milk, 3 large eggs, and 1 tsp vanilla extract to the dry ingredients and blend until smooth.
- Fold in the 4 oz melted white chocolate until fully incorporated.
- Divide the cake batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Whip together 1 cup heavy cream, 1 tsp vanilla extract, and 2 tbsp powdered sugar in a separate bowl until stiff peaks form.
- Remove the cooled cakes from the pans, frost the top of one layer with whipped cream, and sprinkle with fresh raspberries.
- Place the second layer on top and frost the entire cake with the remaining whipped cream, garnishing with more raspberries and a drizzle of melted white chocolate.
Notes
Ensure all ingredients are at room temperature for the best results. Allow the cake layers to cool completely before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg