Description
This White Chocolate Raspberry Cake is a decadent and moist dessert perfect for special occasions. Featuring a tender vanilla cake infused with melted white chocolate and studded with fresh raspberries, it offers a delightful balance of fruity tartness and creamy sweetness. The cake layers are easy to prepare and bake, making this elegant yet approachable recipe ideal for birthdays or any celebration.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large egg whites
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 cup whole milk
- ½ cup sour cream
- 1 cup white chocolate chips, melted and slightly cooled
Fruit
- 1 ½ cups fresh raspberries tossed with 1 tablespoon flour
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal of the cake layers after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening and seasoning are evenly distributed throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light in color and fluffy in texture. This step helps to incorporate air into the batter for a tender crumb.
- Add Egg Whites and Extracts: Beat in the egg whites one at a time, ensuring each is fully mixed before adding the next. Then stir in the vanilla extract and almond extract if using, which add depth and aroma to the cake.
- Combine Milk and Sour Cream: In a separate bowl, blend together the milk and sour cream. This mixture will add moisture and richness to the cake batter.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter mixture in three additions, alternating with the milk and sour cream mixture. Start and end with the flour mixture, mixing gently to keep the batter light and to avoid overmixing.
- Incorporate Melted White Chocolate: Stir in the melted and slightly cooled white chocolate chips into the batter. This infuses the cake with creamy white chocolate flavor.
- Fold in Raspberries: Gently fold the raspberries that have been tossed in flour into the batter. Coating the berries in flour helps prevent them from sinking to the bottom during baking.
- Divide and Bake: Evenly divide the batter among the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes. Then transfer them to wire racks and let them cool completely before frosting or assembling the layers.
Notes
- Use high-quality white chocolate for the best flavor and melt it gently to prevent seizing.
- Tossing the raspberries in flour helps keep them evenly distributed in the cake batter and prevents sinking.
- This cake pairs beautifully with white chocolate buttercream or cream cheese frosting.
- For extra flavor, layer the cake with raspberry jam between the layers.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
