Description
Indulgent white chocolate raspberry cake beckons with layers of creamy sweetness and tangy fruit. Delicate crumb meets luxurious frosting, creating a dessert that dances between elegant simplicity and pure culinary delight you won’t forget.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup white chocolate chips
- 2 large eggs
- 1/2 cup unsalted butter
- 1 tsp baking powder
- 1/2 tsp salt
Raspberry Components:
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
- 2 tbsp raspberry liqueur
- 1 tbsp lemon zest
Frosting and Decoration:
- 8 oz white chocolate, melted
- 1 cup cream cheese
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1/4 cup fresh raspberries for topping
- 2 tbsp white chocolate shavings
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan with butter, ensuring even coverage.
- Sift together flour, baking powder, and salt in a medium mixing bowl, creating a smooth dry ingredient base.
- Cream softened butter and granulated sugar in a separate large bowl until light and fluffy, approximately 3-4 minutes.
- Incorporate eggs one at a time into the butter mixture, mixing thoroughly after each addition to maintain a consistent texture.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined to prevent overmixing.
- Fold white chocolate chips into the batter, distributing them evenly throughout the cake mixture.
- Pour the batter into the prepared pan, smoothing the top with a spatula for an even surface.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
- Combine raspberry jam, liqueur, and lemon zest in a small bowl, creating a vibrant raspberry glaze.
- Gently brush the cooled cake with the raspberry glaze, allowing it to seep into the cake’s surface.
- Whip cream cheese with powdered sugar until smooth, then gradually incorporate melted white chocolate and heavy cream.
- Spread the white chocolate cream cheese frosting evenly over the cake, creating a luxurious coating.
- Garnish the top with fresh raspberries and sprinkle white chocolate shavings for an elegant finish.
- Refrigerate for at least 1 hour before serving to allow the frosting to set and flavors to meld.
Notes
- Achieve a moist texture by carefully measuring flour and not overmixing the batter, which can lead to a dense cake.
- Soften butter and eggs at room temperature for smoother incorporation and better cake consistency.
- Prevent white chocolate chips from sinking by lightly coating them in flour before folding into the batter.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cake’s delicate structure.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg