# White Chocolate Raspberry Cake
Indulge your sweet tooth with the mouth-watering pairing of sweet white chocolate and tart raspberries in this soft and moist cake. Ideal for celebrating special occasions or simply treating yourself any day!
Servings: 10-12 slices
Prep Time: 25 minutes
Bake Time: 35 minutes
Total Time: 1 hour
## Why Make This Recipe
This dreamy dessert offers a delightful balance of flavors with its sweet white chocolate and tangy raspberries. Moreover, the soft and moist cake is paired with a deliciously smooth cream cheese frosting. It’s not just tasty, but also visually appealing, perfect to impress your guests or family.
## How to Make White Chocolate Raspberry Cake
## Ingredients :
Cake:
– 1 3/4 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup whole milk
– 1/2 cup white chocolate chips
– 1 cup fresh raspberries
Frosting:
– 1/2 cup white chocolate chips, melted and cooled
– 8 oz cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 tsp vanilla extract
## Directions :
1. Begin by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. Next, prepare the cake batter. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar until creamy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add dry ingredients, alternating with milk, beginning and ending with the dry ingredients. Finally, gently fold in the white chocolate chips and raspberries.
3. Pour the batter into the prepared pan and spread it evenly. Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to complete cooling.
4. While waiting, prepare the frosting. Beat the cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until it’s smooth. Then, fold in the melted white chocolate.
5. Once the cake is fully cooled, spread the frosting evenly over the top. If desired, garnish the cake with additional fresh raspberries.
## How to Serve White Chocolate Raspberry Cake
Cut the cake into slices and serve them on individual plates. Complement the sweet and tangy taste of the cake with a cup of hot tea or coffee.
## How to Store White Chocolate Raspberry Cake
To maintain the cake’s fresh taste and soft texture, store it in an airtight container. You can keep it at room temperature for up to two days, or in the refrigerator for up to one week.
## Tips to Make White Chocolate Raspberry Cake
1. Be sure the cake is fully cooled before you frost it to prevent the frosting from melting.
2. Use fresh raspberries for the best flavor. If fresh raspberries are not available, frozen raspberries can be used as a substitute.
## Variation
If you want to add a twist to the cake, you can include chopped nuts such as almonds or pecans in the batter.
## FAQs
1. Can I substitute the all-purpose flour with gluten-free flour?
Yes, you can use a gluten-free flour in the same quantity. Please note the cake’s texture might vary.
2. Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries. Thaw the raspberries and drain the excess liquid before adding them to the batter.
3. Can I make this cake in advance?
Absolutely. This cake can be made a day in advance, making it perfect for gatherings or celebrations. Just remember to store it properly.
Enjoy a slice of this divine White Chocolate Raspberry Cake, savoring each delicious layer!