White Chocolate Raspberry Cake
A moist and tender vanilla cake layered with fresh raspberries and topped with a silky white chocolate ganache for a polished finish that’s easy to make.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Ensure butter is truly softened for best results.
- 1 cup milk
- 3 large eggs Add one egg at a time.
- 1 tablespoon baking powder Ensure it is evenly dispersed with the flour.
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries Fold gently to retain some whole raspberries.
For the Ganache
- 8 ounces white chocolate, chopped Use good-quality white chocolate for the best flavor.
- 1 cup heavy cream Heat until just simmering for ganache.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream the softened butter and granulated sugar until fluffy and lighter in color.
- Add eggs one at a time, mixing until smooth and glossy, then stir in the vanilla.
- In a separate bowl, whisk flour and baking powder together.
- Gradually add the flour mixture to the butter mixture, alternating with milk. Mix just until combined.
- Fold in the fresh raspberries gently.
Baking
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks to cool completely.
Ganache Preparation
- Heat heavy cream until just simmering, then pour over chopped white chocolate. Stir until smooth.
Assembly
- Place one cake layer on a serving plate and spread ganache on top, then place the second layer on top.
- Pour remaining ganache over the cake, nudging it to flow down the sides.
- Chill the cake until the ganache is firm before slicing.
Notes
Use softened butter for better air incorporation. It’s best to fold in raspberries at the end for intact pieces. Chill the cake before slicing for cleaner cuts.