Ingredients
Scale
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- Melt the white chocolate chips in a microwave or double boiler.
- In a mixing bowl, beat together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the melted white chocolate and vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- For an extra treat, drizzle melted white chocolate on top before serving.
- This cake pairs well with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: White Chocolate Raspberry Cake, dessert, cake, raspberry dessert