White Chocolate Raspberry Cake
Enjoy the delicious harmony of creamy white chocolate and tangy raspberries in this delightful cake, perfect for celebrations or as a sweet treat.
Ingredients
Cake Ingredients
- 1 cup white chocolate, chopped Ensure it's finely chopped for even melting.
- ½ cup unsalted butter
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour Can be substituted with gluten-free flour.
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup raspberries (fresh or frozen) Do not thaw if using frozen.
Frosting Ingredients
- ½ cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract For the frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- Melt the white chocolate and butter over a double boiler or in a microwave until smooth.
- In a mixing bowl, combine the melted chocolate mixture with sugar, eggs, and vanilla. Mix well.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add this to the chocolate mixture, stirring until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool before removing it from the pan.
Frosting
- For the frosting, whip the heavy cream, powdered sugar, and vanilla together until soft peaks form.
- Frost the cooled cake and garnish with additional raspberries if desired.
Serving
- Serve the cake at room temperature, paired with vanilla ice cream or whipped cream if desired.
Notes
For an added burst of flavor, consider adding a splash of lemon juice to the batter. If you want to decorate the cake with something lighter, sprinkle powdered sugar or drizzle a simple glaze made from powdered sugar and lemon juice on top.