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- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - 2 teaspoons baking powder - ½ teaspoon salt - 1 cup milk, preferably whole - 1 teaspoon pure vanilla extract - 1 cup white chocolate chips - 1 cup fresh raspberries, plus extra for puree - ½ cup raspberry puree (made from additional fresh raspberries) - Whipped cream, for topping - Optional: fresh mint leaves for garnish The main ingredients create a soft and sweet cake. The white chocolate chips add richness. Fresh raspberries bring a bright, tart flavor that balances the sweetness. The raspberry puree enhances the taste and adds a lovely color. When you gather these ingredients, remember to choose high-quality products. Fresh raspberries make a big difference. Always use unsalted butter for control over salt. This allows the cake to shine. Baking is a science, so measuring your ingredients correctly is key. I recommend using a kitchen scale for the flour and sugar. It ensures accuracy and consistency. Using the right ingredients will make your cake moist and tasty. Following the recipe closely guarantees a delightful treat you will enjoy. For the full recipe, refer to the provided details above. - Preheat the oven to 350°F (175°C). - Grease and flour two 9-inch round cake pans. This helps the cakes come out easily. - In a medium bowl, whisk together 1 ½ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set this mixture aside. - In a large bowl, cream ½ cup softened butter and 1 cup sugar using an electric mixer. Beat for 3-4 minutes until light and fluffy. - Add 2 large eggs one at a time, mixing well after each. Then, mix in 1 teaspoon vanilla extract. - Gradually add the dry flour mix to the butter mix, alternating with 1 cup milk. Start with a third of the dry mix, then half the milk. Repeat until all is combined. Do not overmix. - Gently fold in 1 cup white chocolate chips and 1 cup fresh raspberries. Be careful to keep the raspberries whole. - Evenly divide the batter into the two prepared pans. Tap the pans gently to release air bubbles. - Bake in the preheated oven for 25-30 minutes. Check if done by inserting a toothpick. It should come out clean with a few crumbs. - Once baked, let the cakes cool in the pans for 10 minutes. Turn them out onto wire racks to cool completely. - Make the raspberry puree while the cakes cool. Blend additional fresh raspberries until smooth. Optionally strain for a silky texture. - To assemble, place one cake layer on a serving platter. Drizzle raspberry puree on top, then add a dollop of whipped cream. Place the second cake layer on top. - Frost the whole cake with whipped cream. Drizzle any leftover raspberry puree over the top. Add fresh mint leaves for a nice finish. For the full recipe, check the recipe link provided. To get a soft and fluffy cake, keep these tips in mind: - Avoid overmixing the batter: When you mix the batter, do it gently. Overmixing can make the cake dense. Stir just until you see no dry flour. - Ensure eggs are at room temperature: Room temperature eggs mix better. They help create a light texture. Take your eggs out of the fridge an hour before you start baking. Flavor is key in this cake. Here are my top tips: - Using high-quality white chocolate: Good chocolate makes a big difference. Choose chocolate with at least 30% cocoa butter for a rich taste. - Making homemade raspberry puree: Fresh raspberry puree adds a burst of flavor. Blend fresh raspberries until smooth. You can strain it to remove seeds for a smooth sauce. Making your cake look great is fun! Here are some easy ideas: - Decorating with mint leaves: A few fresh mint leaves on top adds color and freshness. It makes the cake look fancy too. - Utilizing excess raspberry puree creatively: Use leftover raspberry puree to drizzle on plates. It adds a nice touch and extra flavor when serving. Feel free to check the Full Recipe for more details on making this delightful cake! {{image_4}} You can easily change the taste of this cake. Adding lemon zest gives it a fresh kick. Just mix in a teaspoon of zest with your batter. This makes the cake bright and lively. If you want something richer, try using dark chocolate instead of white chocolate. This swap creates a deep, bold flavor. Use the same amount of dark chips in place of white chips. It changes the cake but keeps it delicious. You can make this cake gluten-free. Substitute the all-purpose flour with a gluten-free blend. Make sure to check the blend has a good texture. This way, you’ll still enjoy the same fluffy cake. For a dairy-free version, switch out the butter and milk. You can use coconut oil for butter and almond milk for regular milk. This keeps the cake moist and tasty without dairy. Pairing this cake with ice cream is a win. The cold creaminess complements the warm cake. You can use vanilla, raspberry, or even chocolate ice cream. Another idea is to serve it with extra raspberry sauce. Drizzling the sauce on each slice adds more flavor. This makes every bite a sweet delight. For the full recipe, check out the Heavenly White Chocolate Raspberry Bliss. Store your White Chocolate Raspberry Cake in an airtight container at room temperature. This keeps it fresh for about three days. If you plan to eat it within this time, no need to refrigerate. Just place it in a container to avoid drying out. For long-term storage, refrigerate the cake. Wrap it tightly in plastic wrap, then place it in an airtight container. This method helps keep the cake moist for up to a week. If you want to freeze it, follow these steps: - Cool the cake completely. - Wrap each layer in plastic wrap. - Place the wrapped layers in a freezer-safe bag. - Label the bag with the date and type of cake. Frozen cake can last up to three months. When you’re ready to enjoy it, just let it thaw in the fridge overnight. To reheat frozen cake, take it out of the freezer. Place it in the fridge for about 8 hours to thaw. For best results, avoid using a microwave, as it can make the cake dry. If you need to reheat slices, preheat your oven to 350°F (175°C). Place slices on a baking sheet and warm them for about 10-15 minutes. This method keeps the cake moist and soft. Enjoy your delicious slices! For the Full Recipe, check out the earlier sections. Baking the cake usually takes about 25-30 minutes. I recommend checking the cake at the 25-minute mark. Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, your cake is ready! Yes, you can make this cake ahead of time. Bake the layers a day before your event. Let them cool completely, then wrap them tightly in plastic wrap. Store in the fridge. This keeps them fresh and moist until you’re ready to frost and serve! If you do not have white chocolate chips, try using milk chocolate or dark chocolate chips. They will change the flavor but can still taste great. You can also use carob chips for a unique twist! To create raspberry puree, blend fresh raspberries in a blender. Blend until smooth. If you want a smoother texture, strain it through a fine mesh sieve. This removes seeds and gives you a silky puree perfect for drizzling on your cake. This cake recipe is simple and fun. We covered the ingredients, mixing, and baking steps. You can make it even better with flavor tips and fun variations. Try storing leftovers for later. You can freeze slices or keep them in a container. Enjoy your creation and share it with friends and family. Baking is about joy and sharing good food. Dive in, enjoy, and make it your own!

White Chocolate Raspberry Cake

Indulge in the decadent taste of Heavenly White Chocolate Raspberry Bliss! This scrumptious cake is simple to make with soft layers of white chocolate, fresh raspberries, and a delightful raspberry puree. Whether for a special occasion or just a sweet treat, this recipe will impress everyone. Ready to create this dessert masterpiece? Click through for the full recipe and enjoy a slice of bliss!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened to room temperature

2 large eggs

2 teaspoons baking powder

½ teaspoon salt

1 cup milk, preferably whole

1 teaspoon pure vanilla extract

1 cup white chocolate chips

1 cup fresh raspberries, plus extra for puree

½ cup raspberry puree (made from additional fresh raspberries)

Whipped cream, for topping

Optional: fresh mint leaves for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy release of the cakes after baking.

    Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside to allow the ingredients to blend.

      Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat on medium speed until the mixture is light and fluffy—approximately 3-4 minutes.

        Add Eggs and Vanilla: Incorporate the eggs, adding them one at a time. Mix well after each addition. Follow with the vanilla extract and blend until the mixture is smooth and homogenous.

          Combine Ingredients: Gradually add the dry flour mixture to the butter and sugar mixture, alternating with the milk. Start with a third of the dry ingredients, followed by half of the milk, continuing this pattern until everything is incorporated. Mix just until the batter is combined—avoid overmixing.

            Fold in the Goodies: Gently fold the white chocolate chips and fresh raspberries into the batter with a spatula, being careful to keep the raspberries intact for bursts of flavor.

              Prepare for Baking: Evenly divide the batter between the two prepared cake pans. Gently tap the pans on the counter to release any trapped air bubbles, which helps create a uniform cake texture.

                Bake: Place the pans in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cakes; it should come out clean with a few moist crumbs.

                  Cool Down: Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. After that, carefully turn them out onto wire racks to cool completely.

                    Prepare Raspberry Puree: While the cakes cool, make the raspberry puree by blending additional raspberries in a blender or food processor until smooth. If desired, strain the puree through a fine mesh sieve to remove seeds for a silky texture.

                      Assemble the Cake: On a decorative serving platter, place one layer of cooled cake. Generously drizzle a layer of raspberry puree over the top and add a dollop of whipped cream for a creamy contrast. Carefully place the second cake layer on top.

                        Frost and Garnish: Use whipped cream to frost the entire cake, creating a smooth and elegant finish. Drizzle any remaining raspberry puree over the top, allowing it to cascade down the sides. Finish the presentation with fresh mint leaves for a pop of color and freshness.

                          - Preparation Time: 20 minutes | Total Time: 1 hour | Servings: 10-12