Description
A luscious dessert combining fluffy white cake with sweet raspberries and velvety white chocolate frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 tsp vanilla extract
- 8 oz high-quality white chocolate, chopped
- 2 cups fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until light and fluffy (about 3 minutes).
- Beat in the eggs one at a time, fully incorporating each before adding the next.
- Gradually mix the dry ingredients into the wet mixture, alternating with the milk, starting and ending with the flour mix.
- Gently fold in the vanilla and raspberries.
- Pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks.
- Melt the white chocolate in a double boiler, then beat it with butter, powdered sugar, and milk until smooth.
- Layer the cakes with frosting and decorate the top with more fresh raspberries.
Notes
Use room temperature ingredients for a smooth batter and avoid crushing the raspberries while folding them in.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg