White Chocolate Raspberry Cake
Ingredients:
For the Cake:
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup buttermilk
– 4 ounces white chocolate, melted
– 1 cup fresh raspberries
For the White Chocolate Frosting:
– 6 ounces white chocolate, melted and slightly cooled
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 2-3 tablespoons heavy cream
– 1 teaspoon vanilla extract
For Garnish:
– Fresh raspberries
– White chocolate shavings optional
Directions:
1. Preheat the Oven: Preheat your oven to 350F 175C. Grease and line two 8-inch round cake pans with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
4. Add Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.
5. Incorporate White Chocolate and Raspberries: Fold in the melted white chocolate until evenly distributed. Gently fold in the fresh raspberries.
6. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
7. Make the White Chocolate Frosting: In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar and beat until light and fluffy. Slowly mix in the melted white chocolate, vanilla extract, and enough heavy cream to achieve a smooth, spreadable consistency.
8. Assemble the Cake: Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the entire cake with the remaining white chocolate frosting.
9. Garnish and Serve: Decorate with fresh raspberries and white chocolate shavings if desired. Slice and enjoy this decadent, fruity dessert!
Nutritional Information:
– Prep Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutes
– Kcal: 450 kcal per serving Servings: 10 slices
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