Description
A delicious white chocolate raspberry cake with layers of moist cake and fresh raspberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- 2 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light.
- Add eggs and vanilla, mix well.
- Gradually add the flour mixture and milk, alternating.
- Fold in white chocolate chips and raspberries.
- Divide batter between the pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before removing from pans.
Notes
- Store leftovers in the refrigerator.
- Use fresh raspberries for best flavor.
- Can be decorated with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: white chocolate raspberry cake, dessert, cake recipe