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
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
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
