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White Chocolate Raspberry Cake

A tender vanilla-crumb cake dotted with fresh raspberries, topped with a silky white-chocolate ganache, creating a delightful contrast of flavors and textures.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened Use truly softened butter for best results.
  • 1 cup milk
  • 3 large eggs Add gradually to the batter.
  • 1 tablespoon baking powder Ensure even distribution to avoid bitter pockets.
  • 1 teaspoon vanilla extract Mix in for flavor.
  • 1 cup fresh raspberries Handle gently to keep them whole.
Ganache Ingredients
  • 8 ounces white chocolate, chopped Use high-quality chocolate for best results.
  • 1 cup heavy cream Heat until simmering, do not boil.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, beat the softened butter with the granulated sugar until fluffy and lighter in color.
  3. Gradually mix in the eggs until the batter is smooth.
  4. Add vanilla extract and mix until evenly distributed.
  5. In a separate bowl, whisk together flour and baking powder.
  6. Gradually add the flour mixture and milk, alternating, and mix until just combined.
  7. Carefully fold in the fresh raspberries.
Baking
  1. Divide batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  2. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Making Ganache
  1. Heat the heavy cream until it is simmering, then pour it over the chopped white chocolate and stir until smooth.
  2. Allow ganache to cool slightly before using.
Assembly
  1. Once cakes are cool, stack them with ganache between the layers and pour remaining ganache over the top.
  2. Refrigerate until the ganache is set before slicing.

Notes

Serve slightly chilled for clean slices. Cake can be stored covered in the refrigerator. Allow slices to sit at room temperature before serving for the best texture.