Description
Elevate your dessert game with this Heavenly White Chocolate Raspberry Cake, a delightful fusion of fluffy white cake, tart raspberries, and creamy white chocolate ganache. Perfect for any occasion, this cake promises to impress with its stunning presentation and irresistible flavor. Whether it’s a birthday or simply a Tuesday craving, each slice delivers pure bliss that will leave your guests asking for seconds!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter (room temperature)
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 1 cup fresh raspberries (halved)
- 1 cup white chocolate chips
- 8 oz cream cheese (softened)
- 3 cups powdered sugar (sifted)
- 1 cup heavy cream (cold)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Gradually mix in the flour, baking powder, and salt until combined. Then add milk and vanilla extract until smooth.
- Gently fold in the raspberries, being careful not to break them.
- Divide the batter evenly between the prepared pans and bake for about 25-30 minutes or until a toothpick comes out clean.
- While cakes cool, heat heavy cream until simmering; pour over white chocolate chips in a bowl. Let sit for a minute before stirring until smooth.
- Assemble by placing one layer of cake on a serving plate, spreading half of the cream cheese frosting on top, followed by some ganache. Add the second layer and repeat with remaining frosting and ganache.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 35g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg