Description
A delightful dessert that combines creamy white chocolate with fresh raspberries, perfect for any celebration.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
- Gently fold in the white chocolate chips and fresh raspberries.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the whipped cream by beating heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Once the cakes are completely cool, place one layer on a serving plate, spread whipped cream on top, then place the second layer on top.
- Frost the top and sides of the cake with the remaining whipped cream. Garnish with additional raspberries and white chocolate shavings if desired.
Notes
Serve chilled or at room temperature, slicing just before serving. Store covered in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American