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Description
A moist white chocolate cake with fresh raspberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 6 ounces white chocolate, melted
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Beat until just combined.
- Stir in melted white chocolate and raspberries.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- For a richer flavor, use high-quality white chocolate.
- You can substitute frozen raspberries if fresh are not available. Do not thaw before using.
- Frost with your favorite frosting.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg