Why make this recipe
Raspberry White Chocolate Cake is a delightful dessert that combines the tangy sweetness of raspberries with the rich creaminess of white chocolate. It’s perfect for any occasion, whether you’re celebrating a birthday, hosting a tea party, or simply treating yourself. This cake is not only delicious but also visually pleasing, making it a great centerpiece for your dessert table. Plus, it’s easy to make, even for beginners!
How to make Raspberry White Chocolate Cake
Ingredients:
- 2 cups flour
- 3 eggs
- 1 cup white chocolate chips
- 1 cup raspberries
- ½ cup butter
- ½ cup milk
Directions:
- Mix flour, eggs, butter, and milk in a large bowl until the mixture is smooth.
- Fold in the raspberries and white chocolate chips gently to avoid crushing the raspberries.
- Pour the batter into a greased cake pan and bake at 350°F for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool, then serve with a dollop of whipped cream on top!
How to serve Raspberry White Chocolate Cake
Serve this cake warm or at room temperature. Adding a generous serving of whipped cream on the side enhances the flavor and makes it even more enjoyable. You can also garnish with fresh raspberries or a dusting of powdered sugar for a beautiful presentation.
How to store Raspberry White Chocolate Cake
To store leftover cake, place it in an airtight container and keep it in the refrigerator. It should stay fresh for up to 3 days. If you want to keep it longer, you can freeze it. Just make sure it is well wrapped in plastic wrap and aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months.
Tips to make Raspberry White Chocolate Cake
- Use fresh raspberries for a better flavor and texture. If you only have frozen ones, make sure to thaw and drain them well before using.
- Make sure your butter is softened to room temperature for easier mixing.
- Don’t overmix the batter after adding the raspberries and chocolate chips; gently fold to keep the cake light and fluffy.
Variation
For a different twist, you can substitute the raspberries with other berries like strawberries or blueberries. You can also add nuts like almonds or walnuts for extra crunch in the cake.
FAQs
1. Can I make this cake ahead of time?
Yes, you can make the cake a day in advance and store it in the fridge. Just add whipped cream right before serving.
2. Can I use dark chocolate instead of white chocolate?
Yes, you can definitely use dark chocolate if you prefer a richer flavor in your cake.
3. Is this cake suitable for freezing?
Absolutely! Just ensure it’s wrapped properly to maintain its flavor and texture when frozen.
Raspberry White Chocolate Cake
Ingredients
Method
- Mix flour, eggs, butter, and milk in a large bowl until the mixture is smooth.
- Fold in the raspberries and white chocolate chips gently to avoid crushing the raspberries.
- Pour the batter into a greased cake pan.
- Bake at 350°F for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
- Serve this cake warm or at room temperature with a dollop of whipped cream on top.
- Garnish with fresh raspberries or a dusting of powdered sugar for a beautiful presentation.