Description
A delightful fusion of creamy white chocolate and tangy raspberries, this cake is perfect for any occasion.
Ingredients
Scale
- 1 cup white chocolate chips
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- Whipped cream for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- Melt the white chocolate and butter together over a double boiler or in the microwave, stirring until smooth.
- Combine the melted chocolate mixture with sugar in a mixing bowl. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually mix this into the wet ingredients until just combined.
- Fold in the fresh raspberries gently, being careful not to crush them.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for a few minutes before serving. Optional: top with whipped cream and additional fresh raspberries for an extra touch of elegance.
Notes
Store uneaten cake in an airtight container at room temperature for up to three days or freeze for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 130mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg