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White Chocolate Raspberry Cake

A delightful cake that combines sweet white chocolate with tart raspberries, perfect for any occasion from casual gatherings to elegant celebrations.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 2 cups flour
Wet ingredients
  • 3 pieces eggs Use room temperature for better emulsification.
  • ½ cup butter Melted, just warm, not hot.
  • ½ cup milk Use room temperature.
Fruity and sweet additions
  • 1 cup raspberries Can be frozen; toss with flour to prevent sinking.
  • 1 cup white chocolate chips Chopped for ribbons, if desired.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare an 8 or 9-inch round cake pan.
  2. In a large bowl, whisk together flour and salt.
  3. In another bowl, beat the eggs until slightly frothy.
  4. Melt the butter, and whisk with milk and beaten eggs to form a wet mixture.
  5. Fold the wet mixture into dry ingredients until just combined.
Baking
  1. Gently fold in the raspberries and white chocolate chips.
  2. Pour the batter into the prepared pan and smooth the top.
  3. Bake for about 30 minutes, or until a toothpick comes out with a few moist crumbs.
Cooling
  1. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
  1. Serve slices with whipped cream or mascarpone, topped with lemon zest and fresh raspberries if desired.

Notes

Store covered at room temperature for up to 2 days, refrigerate for up to 4 days, or freeze wrapped for up to 2 months. Bring to room temperature before serving.