White Chocolate Raspberry Cake
Description
The White Chocolate Raspberry Cake is a showstopping dessert that combines the rich creaminess of white chocolate with the tart brightness of fresh raspberries. Every layer is perfectly balanced, creating a cake that is as visually stunning as it is delicious.
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 cup fresh raspberries
For the Frosting
- 8 oz white chocolate melted and cooled
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
For Garnish
- Fresh raspberries
- White chocolate curls
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the fresh raspberries. Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- For the frosting, beat the butter until creamy. Gradually add powdered sugar, then mix in the melted white chocolate, heavy cream, and vanilla extract until smooth and fluffy.
- Assemble the cake by spreading frosting between the layers, then frost the entire cake.
- Garnish with fresh raspberries and white chocolate curls.