Description
This White Chocolate Chip Raspberry Cake is a delightful treat featuring a moist, tender cake studded with fresh raspberries and sweet white chocolate chips. Topped with a luscious white chocolate ganache frosting, it offers a perfect balance of fruity freshness and creamy sweetness, ideal for special occasions or a luxurious afternoon dessert.
Ingredients
Scale
For the cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream (or Greek yogurt)
- 1 cup fresh raspberries (or frozen, thawed)
- 1 cup white chocolate chips
For the frosting:
- 1 cup heavy cream
- 8 oz white chocolate, chopped
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Make the cake batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for flavor.
- Combine with dry ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined to maintain a tender crumb.
- Fold in raspberries and white chocolate: Gently fold the fresh raspberries and white chocolate chips into the batter, taking care not to crush the raspberries to preserve their shape and juice.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the surface evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the frosting: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped white chocolate. Stir continuously until the chocolate is fully melted and the mixture is smooth. Stir in the vanilla extract and let the frosting cool slightly.
- Frost the cake: Once the cake has fully cooled, spread the white chocolate ganache frosting over the top and sides. Optionally, garnish with fresh raspberries and extra white chocolate chips for a decorative finish.
- Serve: Slice the cake and serve, enjoying the moist texture with creamy frosting and the burst of fruity raspberry flavor.
Notes
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- If using frozen raspberries, thaw and drain them well to avoid excess moisture in the batter.
- Do not overmix the batter once the flour is added to keep the cake tender.
- The frosting ganache can be prepared in advance and stored covered in the refrigerator; gently warm before spreading if needed.
- For added texture, consider lightly toasting the white chocolate chips before adding to the batter.
- Store leftover cake covered in the refrigerator for up to 3 days.
