Heavenly White Chocolate Raspberry Cake

Why You’ll Love This Recipe

The combination of rich white chocolate and juicy raspberries creates a perfect balance of sweetness and tartness. The cake itself is light and moist, with a soft crumb that melts in your mouth. Topping it with a velvety white chocolate drizzle adds an extra layer of indulgence. This cake is simple to make but incredibly satisfying, making it a perfect dessert for any occasion.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 1 cup fresh raspberries
• 1 cup white chocolate, melted (for drizzle and cake)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
   • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar:
   • In a large bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand mixer or stand mixer (about 3-4 minutes).
4. Add the Eggs and Vanilla:
   • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Incorporate the Dry Ingredients and Milk:
   • Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and finish with the dry ingredients, mixing until just combined. Be careful not to overmix.
6. Add the White Chocolate:
   • Gently fold in the melted white chocolate into the batter until evenly distributed. This adds a rich flavor and helps keep the cake moist.
7. Bake the Cake:
   • Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. If the cake begins to brown too quickly, cover it with foil during the last few minutes of baking.
8. Cool the Cake:
   • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Add the Raspberries:

1. Prepare the Raspberries:
   • Once the cake has cooled, gently press the fresh raspberries into the top of the cake. Arrange them evenly across the surface to ensure each slice gets a juicy burst of flavor.

Drizzle with White Chocolate:

1. Melt the White Chocolate:
   • In a microwave-safe bowl, melt the remaining white chocolate in 20-second intervals, stirring in between, until smooth and fully melted.
2. Drizzle Over the Cake:
   • Using a spoon or fork, drizzle the melted white chocolate generously over the top of the cake, allowing it to drip down the sides for a beautiful effect.

Serve:

1. Slice and Serve:
   • Once the white chocolate drizzle has set, slice the cake into wedges. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Servings and Timing

• Servings: 8-10
• Total time: 45-50 minutes (including cooling time)

Variations

• Raspberry Compote: Make a raspberry compote to drizzle on top or serve as a side to enhance the flavor even further.
• Add More Berries: For a mixed berry version, you can add strawberries, blueberries, or blackberries along with the raspberries.
• Use White Chocolate Chips: If you prefer, you can mix in white chocolate chips instead of melted white chocolate for a bit of texture throughout the cake.
• Make it Gluten-Free: Use a gluten-free all-purpose flour blend to make the cake gluten-free.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Reheating: To enjoy the cake warm, reheat individual slices in the microwave for 10-15 seconds.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding them to the cake to prevent excess moisture.

Can I make this cake ahead of time?

Yes, you can make the cake ahead of time and store it in an airtight container. Add the raspberries and drizzle the white chocolate just before serving.

Can I use milk chocolate instead of white chocolate?

While milk chocolate will give a different flavor, it can be used as a substitute if you prefer. It will result in a sweeter, richer flavor.

How do I prevent the raspberries from sinking into the batter?

To help prevent the raspberries from sinking, coat them lightly in flour before adding them to the batter. This helps them stay suspended in the cake while it bakes.

Can I make this cake without the white chocolate drizzle?

Yes, you can skip the drizzle if you’d like a lighter version, or you can top the cake with whipped cream or another frosting of your choice.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean, with just a few moist crumbs attached.

Can I freeze this cake?

Yes, you can freeze the cake without the raspberries and drizzle. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Let it thaw in the refrigerator before serving.

How can I make the cake more flavorful?

If you like a more intense raspberry flavor, add a bit of raspberry extract to the batter or use a raspberry jam glaze in addition to or instead of the white chocolate drizzle.

Conclusion

Heavenly White Chocolate Raspberry Cake is a delicious, decadent dessert that combines the best of both worlds: the sweetness of white chocolate and the tartness of fresh raspberries. With its moist texture, beautiful presentation, and irresistible flavor, this cake is perfect for any occasion. Whether you’re serving it at a family gathering or enjoying it on your own, this cake is sure to become a new favorite!

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