White Chocolate Raspberry Cake
A tender two-layer vanilla cake showcasing fresh raspberries and topped with a smooth white chocolate ganache, perfect for celebrations.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries Fold in gently to avoid turning batter pink.
Ganache Ingredients
- 8 ounces white chocolate, chopped
- 1 cup heavy cream Heat until simmering before adding to chocolate.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream softened butter and granulated sugar until fluffy.
- Add eggs one at a time, blending until smooth, and stir in vanilla extract.
- In a separate bowl, whisk together flour and baking powder.
- Alternate adding the flour mixture and milk to the butter mixture, mixing until just combined.
- Fold in raspberries gently to keep them mostly intact.
Baking
- Divide the batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the layers cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Making Ganache
- Heat the heavy cream until simmering, then pour over the chopped white chocolate and stir until smooth.
Assembly
- Place one cooled layer on a serving plate, spread some ganache on top, then add the second layer.
- Pour the remaining ganache over the top, nudging it to the edges.
- Refrigerate until the ganache is firm, then slice to serve.
Notes
For best texture, ensure butter is softened properly and don’t overmix the batter. Chill before serving for clean slices.