White Chocolate Raspberry Cake
A beautiful two-layer cake with a soft vanilla-leaning crumb, fresh raspberry bursts, and a glossy white chocolate ganache finish.
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
Ganache Ingredients
- 8 ounces white chocolate, chopped Chop fairly small
- 1 cup heavy cream Heat until just simmering
Instructions
Preparation
- Preheat the 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.
- Add eggs gradually, mixing each until smooth and glossy.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder.
- Add the flour mixture to the butter mixture, alternating with the milk, mixing until just combined.
- Fold in the raspberries gently with a spatula.
- Divide the batter between the prepared pans and smooth the tops.
Baking
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Ganache Preparation
- Heat the heavy cream until just simmering, then pour over the chopped white chocolate.
- Let sit and stir until smooth and glossy.
Assembly
- Place one cake layer on a serving plate and spread ganache over the top.
- Top with the second cake layer and pour remaining ganache over, nudging it to drip down the sides.
- Chill until ganache is firm.
Notes
Properly cool layers before assembling to prevent ganache from sliding. For best results, chop chocolate small, and chill before slicing.