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:
- 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.
- 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.
- 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.
- 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.