Divine Cake with White Chocolate and Raspberries
A luscious cake featuring velvety white chocolate and tangy raspberries, perfect for any occasion.
Ingredients
For the Cake
- 1.5 cups 1 ½ cups all-purpose flour
- 1 cups 1 cup granulated sugar
- 0.5 cups ½ cup unsalted butter, softened
- 2 teaspoons 2 teaspoons baking powder
- 1 teaspoon 1 teaspoon vanilla extract
- 0.5 cups ½ cup milk
- 3 large 3 large eggs
- 1 pinch A pinch of salt
For the White Chocolate Ganache
- 1 cups 1 cup white chocolate chips
- 0.5 cups ½ cup heavy cream
For the Raspberry Topping
- 2 cups 2 cups fresh raspberries
- to taste A dusting of powdered sugar for serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, sift together the flour, sugar, baking powder, and salt.
- In another bowl, cream the softened butter until fluffy. Add the eggs, milk, and vanilla extract.
- Gradually add the dry mixture to the wet mixture. Fold in half of the raspberries.
Baking
- Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick comes out clean.
Making the Ganache
- In a medium saucepan, heat the heavy cream until it simmers. Remove from heat and stir in the white chocolate chips until smooth.
Assembling the Cake
- Once the cake is fully cooled, layer it with the white chocolate ganache. Top with fresh raspberries and a dusting of powdered sugar.
Notes
For a different flavor, you can substitute strawberries or blueberries for raspberries. Store leftovers in an airtight container at room temperature for up to three days.