Name: White Chocolate Chip Raspberry Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1½ teaspoons baking powder; ¼ teaspoon salt; 1 tablespoon flour (for coating berries and chips); ½ cup unsalted butter (softened); ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup sour cream; 1 cup fresh raspberries; ½ cup white chocolate chips

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If you’re searching for a show-stopping dessert that’s as delightful to look at as it is to eat, this White Chocolate Chip Raspberry Cake Recipe is the answer. Imagine tender, buttery cake speckled with juicy raspberries and creamy white chocolate chips, each bite bursting with flavor and a beautiful balance of sweet and tart. It’s perfect for spring gatherings, birthdays, or simply treating yourself to something special. This recipe is beloved in my kitchen for its ease and elegance—trust me, you’ll want to make it again and again!

White Chocolate Chip Raspberry Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for this White Chocolate Chip Raspberry Cake Recipe is refreshingly simple, but every element plays a crucial role. Each one contributes either richness, a pop of color, a tender crumb, or that irresistible contrast of flavors that makes this cake a standout.

All-purpose flour: The backbone of the cake, giving it structure and a soft crumb.
Baking powder: Ensures a light, airy rise for a fluffy cake.
Salt: Balances sweetness and deepens all the flavors.
Unsalted butter (softened): Brings richness and a moist, delicate texture.
Granulated sugar: Adds sweetness and helps the cake brown perfectly.
Large eggs: Bind the batter and provide structure for a soft yet sturdy cake.
Vanilla extract: Rounds out the flavors with a warm, aromatic note.
Sour cream: The secret to a super tender, moist crumb with a subtle tang.
Fresh raspberries: Juicy bursts of tartness that pair beautifully with white chocolate.
White chocolate chips: Sweet, creamy pockets that melt into the cake for a decadent touch.
Flour (for coating berries and chips): Prevents them from sinking so every slice is picture-perfect.

How to Make White Chocolate Chip Raspberry Cake Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. This step is key for an easy release and a flawless cake edge—no sticking, no crumbling!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Mixing them separately ensures the baking powder is distributed evenly, giving your cake a consistent rise and perfect texture.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This process creates tiny air pockets, which help make the cake tender and lofty. Don’t rush this step—give it a good few minutes!

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition so the batter stays smooth. Stir in the vanilla extract for that wonderful aroma and depth of flavor that complements both the raspberries and white chocolate.

Step 5: Incorporate Sour Cream

Mix in the sour cream until it’s fully blended. This ingredient keeps your cake incredibly moist, with just a hint of tang that plays off the sweetness of the chocolate and berries.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can make the cake tough, so stop as soon as you see no more streaks of flour.

Step 7: Prepare Raspberries and White Chocolate Chips

Toss the raspberries and white chocolate chips with 1 tablespoon of flour in a small bowl. This simple trick keeps them from sinking to the bottom, so every bite of your White Chocolate Chip Raspberry Cake Recipe is studded with goodies.

Step 8: Fold and Bake

Gently fold the floured raspberries and white chocolate chips into the batter. Pour the batter into your prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen is heavenly!

Step 9: Cool and Finish

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. If you like, dust with powdered sugar or drizzle with melted white chocolate for an extra flourish before serving.

How to Serve White Chocolate Chip Raspberry Cake Recipe

Garnishes

A final dusting of powdered sugar looks stunning and adds a delicate sweetness. For special occasions, drizzle melted white chocolate over the top or scatter a few extra fresh raspberries for a pop of color and freshness. A sprig of mint can also elevate your presentation beautifully!

Side Dishes

Pairing this cake with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream takes it to dessert heaven. For a brunch-worthy treat, serve with a fruit salad or a mimosa—your guests will be delighted.

Creative Ways to Present

For a wow factor, bake the White Chocolate Chip Raspberry Cake Recipe in mini loaf pans for individual servings, or double the recipe and create a lovely two-layer cake with a raspberry cream cheese frosting. You can also serve it slightly warm with a white chocolate sauce for an extra-luxurious experience.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. The flavors meld and the cake stays moist, making it just as delicious the next day.

Freezing

This cake freezes beautifully! Wrap the cooled cake tightly in plastic wrap and then foil, or slice and freeze portions individually. It will keep for up to two months—just defrost overnight in the fridge when you’re ready to enjoy it again.

Reheating

To revive the just-baked flavor, warm individual slices in the microwave for about 10–15 seconds. This brings out the gooey goodness of the white chocolate chips and makes the berries taste like they’re fresh from the oven.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! If fresh raspberries aren’t in season, frozen ones work great. Just add them to the batter straight from the freezer—no need to thaw first, or they’ll bleed too much color and moisture.

What can I substitute for sour cream?

Greek yogurt is a wonderful substitute for sour cream in this recipe. It provides the same creamy texture and hint of tang, keeping your White Chocolate Chip Raspberry Cake Recipe moist and flavorful.

Can I make this cake gluten-free?

Yes! Simply swap the all-purpose flour for a high-quality gluten-free flour blend. Make sure it’s one that’s designed for baking and contains xanthan gum for best results.

How do I prevent the berries and chocolate chips from sinking?

Tossing the raspberries and white chocolate chips with a tablespoon of flour before folding them into the batter helps suspend them evenly throughout the cake, so every slice looks and tastes fantastic.

Can I double the White Chocolate Chip Raspberry Cake Recipe for a layered cake?

Definitely! Double the ingredients and divide the batter between two 9-inch pans. Bake as directed, then layer with your favorite frosting or a simple whipped cream and extra raspberries.

Final Thoughts

If you’re craving a treat that’s as beautiful as it is delicious, give this White Chocolate Chip Raspberry Cake Recipe a try. It’s one of those bakes that always impresses yet feels so approachable and fun to make. Gather your ingredients, invite a friend to bake along, and get ready to fall in love with every bite!

White Chocolate Chip Raspberry Cake Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This White Chocolate Chip Raspberry Cake is a delightful and moist dessert combining the tartness of fresh raspberries with the creamy sweetness of white chocolate chips. Perfectly baked to a golden finish, this American classic cake is easy to make and ideal for spring gatherings or a special treat paired with vanilla ice cream or whipped cream.

Ingredients

Scale

Dry Ingredients

1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1 tablespoon flour (for coating berries and chips)

Wet Ingredients

½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream

Add-ins

1 cup fresh raspberries
½ cup white chocolate chips

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
Add eggs and vanilla: Add eggs one at a time to the creamed mixture, mixing well after each addition, then stir in the vanilla extract for flavor.
Incorporate sour cream: Mix in the sour cream thoroughly until the batter is smooth and creamy.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until everything is combined to avoid overmixing.
Coat berries and chips: In a small bowl, toss the fresh raspberries and white chocolate chips with 1 tablespoon of flour. This prevents them from sinking to the bottom of the cake.
Fold in berries and chips: Gently fold the coated raspberries and white chocolate chips into the batter, taking care not to break the berries too much.
Pour and smooth batter: Pour the batter into the prepared cake pan and smooth the top with a spatula to ensure even baking.
Bake: Bake the cake for 35–40 minutes until a toothpick inserted into the center comes out clean, indicating it’s fully cooked.
Cool the cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optional finishing touches: Before serving, dust the cake with powdered sugar or drizzle with melted white chocolate for an elegant presentation.

Notes

Use frozen raspberries if fresh are not available; do not thaw before using to maintain texture.
For a layered cake, double the recipe and bake in two separate pans.
This cake pairs wonderfully with vanilla ice cream or a dollop of whipped cream to enhance the flavor.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American