Description:
This White Chocolate Chip Raspberry Cake is a moist and flavorful dessert that combines the sweetness of white chocolate chips with the tartness of fresh raspberries. The soft, light texture of the cake perfectly complements the burst of raspberry flavor and the creamy richness of the white chocolate. It’s the perfect dessert for any occasion, whether it’s a special celebration or a cozy treat for a casual gathering.
Ingredients:
2 cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
2 tsp vanilla extract
1 cup sour cream
1 ½ cups white chocolate chips
1 ½ cups fresh raspberries (or frozen, thawed)
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Prepare Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3-5 minutes). You can use a hand mixer or stand mixer for this step.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix well.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
Fold in White Chocolate and Raspberries: Gently fold in the white chocolate chips and raspberries, being careful not to break up the berries too much.
Bake: Pour the batter into the prepared cake pan and spread it out evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Tips:
Raspberries: If using frozen raspberries, be sure to thaw and drain them to avoid excess moisture in the cake.
Prevent Berries from Sinking: Toss the raspberries in a little bit of flour before folding them into the batter. This helps them stay suspended in the cake while baking.
Storage: This cake can be stored at room temperature for up to 3 days or refrigerated for longer freshness.
Topping Ideas: Serve with whipped cream or a dusting of powdered sugar for an extra touch.
Make it a Layer Cake: If you want to make a more impressive presentation, you can double the recipe and create a layered cake by splitting the batter between two 9-inch cake pans.
Correction:
The original recipe could sometimes call for slightly too much sugar, making it overly sweet in some cases, so adjusting the sugar to 1 ¼ cups instead of 1 ½ cups may help balance the flavors better.
Ensure that the raspberries are not over-mixed into the batter to prevent the color from bleeding too much into the cake.
