Description
A delightful cake combining rich white chocolate flavors with fresh raspberries, perfect for celebrations or a special treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh raspberries (or frozen, thawed)
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 8 oz white chocolate, melted and cooled slightly
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk (or as needed for consistency)
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 (3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Sift together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk.
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the raspberry filling, combine the raspberries, 1/2 cup sugar, and lemon juice in a saucepan over medium heat. Cook for 5 minutes until syrupy. Cool completely.
- For the frosting, beat softened unsalted butter until creamy, then add melted white chocolate and mix. Gradually add powdered sugar and milk as needed for consistency.
- Assemble the cake by placing one layer on a serving plate, adding a layer of raspberry filling, and topping with the second layer. Frost the entire cake with white chocolate frosting and decorate with raspberries if desired.
Notes
Ensure all ingredients are at room temperature for better mixing. Use parchment paper for easy removal from pans.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American