Description
A delectable cake combining the tartness of fresh raspberries with the sweetness of white chocolate.
Ingredients
Scale
- 2 cups flour
- 3 eggs
- 1 cup white chocolate chips
- 1 cup raspberries
- ½ cup unsalted butter, softened
- ½ cup whole milk
Instructions
- Preheat the oven to 350°F (175°C) and grease the 9-inch round cake pans.
- Cream the softened butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, then gradually add it to the wet mixture while alternating with the milk. Mix until just combined.
- Gently fold in the raspberries and white chocolate chips.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Serve with whipped cream or a dusting of powdered sugar for an elegant finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: cake, raspberry, white chocolate, dessert, baking