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White Chocolate Raspberry Cake

White Chocolate Raspberry Cake
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The White Chocolate Raspberry Cake is a luscious dessert combining the creamy sweetness of white chocolate with the fresh tartness of raspberries. This moist, soft cake features layers of delicate crumb, enhanced by a smooth white chocolate ganache or frosting. Perfect for celebrations or a special treat, it offers a harmonious flavor and a visually stunning presentation with vibrant red raspberries against creamy white layers.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 ¾ cups sugar
  • 4 large eggs
  • 1 ½ teaspoons vanilla extract
  • 6 ounces white chocolate, melted

Fruit

  • 1 ½ cups fresh raspberries

Frosting / Ganache

  • 8 ounces white chocolate
  • ¾ cup heavy cream
  • 1 ½ cups confectioners’ sugar

Instructions

  1. Prepare Your Ingredients: Gather all ingredients, preheat your oven to 350°F (175°C). Grease and flour cake pans. Melt the white chocolate gently, either over a double boiler or microwaving carefully in short bursts.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
  3. Cream Butter and Sugar: Using a stand or hand mixer, beat the softened unsalted butter and sugar together until light and fluffy, about 3-4 minutes, ensuring a tender crumb.
  4. Incorporate Eggs and Vanilla: Add eggs one at a time, mixing well after each addition to maintain a stable batter, then stir in vanilla extract for warm aromatic flavor.
  5. Combine Wet and Dry Ingredients: Gradually fold the flour mixture into the butter mixture, alternating with melted white chocolate. Mix gently to keep batter light without overmixing.
  6. Fold in Fresh Raspberries: Carefully fold fresh raspberries into the batter, distributing evenly without crushing them to preserve berry bursts.
  7. Bake the Cake: Pour batter evenly into prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the layers cool completely before frosting.
  8. Make the White Chocolate Ganache or Frosting: Warm the heavy cream, then melt white chocolate into it. Chill mixture until cool, then whip until fluffy. Optionally add confectioners’ sugar for sweetness and spread generously between and over the cake layers.

Notes

  • Use room temperature butter, eggs, and cream to help ingredients blend smoothly and avoid curdling.
  • Fold raspberries gently to avoid breaking them and creating a streaked batter.
  • Choose high-quality white chocolate for better melting and taste.
  • Chill ganache thoroughly before whipping for best frosting texture.
  • Always test doneness with a toothpick to prevent under- or over-baking.

Nutrition

Keywords: white chocolate cake, raspberry cake, white chocolate raspberry cake, berry cake, dessert, layered cake, birthday cake, celebration cake

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