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White Chocolate Raspberry Cake

White Chocolate Raspberry Cake
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Experience the delightful fusion of flavors with our White Chocolate Raspberry Cake, a stunning dessert that beautifully balances creamy white chocolate and tart raspberries. Perfect for birthdays, weddings, or any special occasion, this elegant layered cake is not only visually impressive but also incredibly delicious. With moist white chocolate sponge layers infused with fresh berries and enveloped in rich buttercream frosting, each bite offers a delectable taste of sweetness and fruitiness. Whether you’re an experienced baker or just starting, our easy-to-follow instructions will guide you to create this show-stopping treat that will surely impress your guests.

Ingredients

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  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter (room temperature)
  • 4 large eggs (room temperature)
  • 8 ounces high-quality white chocolate (melted)
  • 2 cups fresh raspberries
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line three 9-inch round baking pans with parchment paper.
  2. In a bowl, sift together the flour, baking powder, and baking soda; set aside.
  3. Cream together unsalted butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and melted white chocolate.
  4. Gradually add dry ingredients to the wet mixture until just combined. Gently fold in fresh raspberries.
  5. Divide batter among prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool before frosting.

Nutrition

Find it online: https://cookingwithallison.com/white-chocolate-raspberry-cake/