Raspberry White Chocolate Cake: A Delightfully Sweet and Fruity Treat

A Perfect Combination of Tart Raspberries and Sweet White Chocolate

This Raspberry White Chocolate Cake is a delightful dessert that combines the tartness of raspberries with the creamy sweetness of white chocolate. It’s perfect for any occasion, offering a moist and flavorful cake that everyone will love. Follow this recipe to create a delicious and beautiful cake that will impress your friends and family.

Equipment Needed

To make this delicious Raspberry White Chocolate Cake, you will need the following equipment:

• Mixing bowls
• Measuring cups and spoons
• Electric hand mixer or stand mixer
• Spatula
• 9-inch cake pan
• Parchment paper
• Oven

Ingredients:

For the Cake:

• 2 cups (240g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (175g) unsalted butter, softened
• 1 cup (200g) sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup (240g) milk
• 1 1/4 cups (170g) raspberries

For the Topping:

• 200g white chocolate, chopped
• 1 tbsp oil

Instructions:

1. Prepare the Cake Batter:
   • Preheat your oven to 350°F (175°C).
   • Grease a 9-inch cake pan and line the bottom with parchment paper.
   • In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
   • In a large mixing bowl, add the softened butter and use an electric hand mixer to beat the butter until creamy.
   • Add the sugar to the butter and beat for 3 minutes until light and fluffy.
   • Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.
   • Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
   • Pour in the milk and continue mixing until the batter is smooth. Be careful not to overmix.
   • Gently fold in the raspberries, being careful not to overmix to avoid the raspberry juice bleeding into the batter.
2. Bake the Cake:
   • Pour the batter into the prepared cake pan and spread it evenly.
   • Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
   • Allow the cake to cool completely in the pan on a wire rack.
3. Prepare the White Chocolate Topping:
   • Once the cake has cooled, melt the white chocolate with the oil in a microwave-safe bowl, microwaving in 20-second intervals and stirring in between until smooth and fully melted.
   • Pour the melted white chocolate over the cooled cake, spreading it evenly.
4. Serve:
   • Let the chocolate set before slicing and serving the cake.

Enjoy your delicious Raspberry White Chocolate Cake! If you try this recipe, please leave a comment and share your experience.