Description
This White Chocolate Chip Raspberry Cake is a delightful blend of moist cake, creamy white chocolate frosting, and vibrant raspberries. Perfect for any celebration or a special treat, this cake combines the sweetness of white chocolate chips with the tartness of fresh raspberries, all wrapped in a tender, fluffy cake base.
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream (or Greek yogurt)
- 1 cup fresh raspberries (or frozen, thawed)
- 1 cup white chocolate chips
For the Frosting:
- 1 cup heavy cream
- 8 oz white chocolate, chopped
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.
- Cream the butter and sugar: In a large bowl, using a mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract for flavor.
- Combine with dry ingredients: Gradually add the dry ingredients to the wet butter mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix gently and just until combined to avoid overmixing which can toughen the cake.
- Fold in raspberries and white chocolate: Carefully fold in the fresh raspberries and white chocolate chips, taking care not to break up the raspberries too much to preserve their shape and bursts of flavor.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the frosting: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped white chocolate. Stir continuously until the chocolate is fully melted and the mixture is smooth. Stir in the vanilla extract and let the frosting cool slightly until it thickens to a spreadable consistency.
- Frost the cake: Once the cake is completely cooled, spread the white chocolate frosting evenly over the top and sides of the cake. For an elegant touch, garnish with additional fresh raspberries and white chocolate chips.
- Serve: Slice the cake into 8 to 10 servings and enjoy the delicious combination of moist cake, creamy frosting, and fruity raspberry bursts.
Notes
- Use room temperature ingredients for better mixing and a lighter cake texture.
- Handle the raspberries gently to keep them intact and avoid crushing them during folding.
- You can substitute sour cream with Greek yogurt for a slight tang and added moisture.
- Make sure the cake is completely cool before frosting to prevent the frosting from melting.
- Store the cake in the refrigerator if not serving immediately, and bring it to room temperature before serving for the best flavor and texture.
