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White Chocolate Raspberry Cake: A Decadent Dessert Recipe to Delight Your Taste Buds

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Enjoy a luscious White Chocolate Raspberry Cake with moist vanilla layers, white chocolate chips, and fresh raspberries, all enveloped in creamy white chocolate frosting and drizzled with tangy raspberry sauce. Ideal for any celebration or a sweet indulgence!

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries (plus extra for garnish)
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup white chocolate, melted and cooled
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 2 cups fresh raspberries
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  5. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
  7. Gently fold in the white chocolate chips and fresh raspberries.
  8. Divide the batter evenly between the prepared cake pans and smooth the tops.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
  11. Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Allow to cool slightly.
  12. Beat the softened butter until creamy.
  13. Gradually add the powdered sugar, mixing on low speed until combined, then beat until fluffy.
  14. Add the cooled melted white chocolate, heavy cream, and vanilla extract, and beat until smooth and creamy.
  15. If too thick, add more heavy cream, one tablespoon at a time.
  16. In a small saucepan, combine fresh raspberries, granulated sugar, and lemon juice.
  17. Cook over medium heat, stirring gently until the raspberries break down and the sauce thickens, about 5-7 minutes.
  18. Remove from heat and let cool completely. Strain if desired for a smoother sauce.

Notes

  • For added flavor, consider adding a splash of almond extract to the cake batter.
  • This cake can be made a day in advance; just store it in an airtight container in the refrigerator.
  • Garnish with additional fresh raspberries and white chocolate shavings for an elegant presentation.

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