Description
A delightful dessert that combines sweet white chocolate with tart raspberries, featuring soft layers and smooth frosting.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 2 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 cup raspberry preserves
- 1 cup white chocolate, melted
- 2 cups powdered sugar
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round pans, or line them with parchment.
- Cream 1 cup softened butter with 1 1/2 cups sugar until light and fluffy, about 3–5 minutes.
- Add eggs one at a time, mixing well after each. Stir in 1 cup milk and 1 tsp vanilla extract.
- Mix together 2 cups flour and 2 1/2 tsp baking powder, then gradually add to the creamed mixture and fold gently until just combined.
- Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Cool the cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Spread 1 cup raspberry preserves evenly on top of one cake layer, then place the second layer on top.
- Make frosting by melting 1 cup white chocolate until smooth, then beating with 1/4 cup heavy cream and gradually adding 2 cups powdered sugar.
- Frost the top and sides of the cake evenly.
- Decorate with fresh raspberries if desired, slice, and serve warm for best texture.
Notes
For a cleaner finish, chill the cake briefly before slicing. Use a serrated knife for neat slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: cake, dessert, raspberry, white chocolate