White Chocolate Raspberry Cake Recipe
Are you looking for the perfect cake recipe to make for a special occasion? Look no further than this delicious White Chocolate Raspberry Cake! This cake is so delicious and decadent, it will be the star of any party or event. It's made with a moist white chocolate sponge, filled with a creamy raspberry filling and topped with a white chocolate frosting. It's sure to be a hit with everyone!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tablespoons pure vanilla extract
- 1/2 cup buttermilk
- 2/3 cup white chocolate chips
- 1/2 cup raspberry preserves
- 2 cups white chocolate chips, melted
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the dry ingredients alternately with the buttermilk. Stir in the white chocolate chips.
Pour the batter into the prepared pan. Drop spoonfuls of the raspberry preserves over the batter. Swirl with a knife. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for 10 minutes before turning it out onto a wire rack to cool completely. Drizzle the melted white chocolate chips over the cooled cake.
Nutrition
This White Chocolate Raspberry Cake is full of rich flavor and indulgent ingredients. Each slice contains about 472 calories, with 28 grams of fat, 59 grams of carbohydrates and 5 grams of protein. It also contains trace amounts of calcium, iron, sodium and dietary fiber. Enjoy a slice with a cup of coffee or a glass of cold milk for an indulgent dessert.
Tips and Tricks
This White Chocolate Raspberry Cake is best enjoyed the day it is made. If you wish to make it ahead of time, store it in an airtight container in the refrigerator for up to three days. You can also freeze the cake for up to one month. Thaw it overnight in the refrigerator before serving.
If you don't have raspberry preserves, you can use any type of jam or jelly. You can also use fresh raspberries for a more intense raspberry flavor. For an even richer cake, use dark chocolate chips instead of white chocolate chips. Finally, if you don't have buttermilk, you can substitute an equal amount of plain yogurt or sour cream.
This White Chocolate Raspberry Cake is sure to be a hit with everyone! It's indulgent, delicious and so easy to make. Serve it on its own or with a dollop of whipped cream or ice cream. Enjoy!
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