Description
Indulge in this Heavenly White Chocolate Raspberry Cake, a perfect blend of rich flavors and vibrant freshness.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup white chocolate chips
- 1 1/2 cups fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in vanilla extract.
- Gradually add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
- Fold in white chocolate chips.
- Gently fold in raspberries, being careful not to break them.
- Divide batter evenly between prepared cake pans, spreading batter evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
Notes
For an extra touch, frost with raspberry or cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
