Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, room temperature
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup white chocolate chips, melted
- 1 cup fresh raspberries
- 1 cup heavy cream
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round baking pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing in vanilla.
- Gradually fold dry ingredients into the wet mixture until just combined.
- Gently stir in melted white chocolate and raspberries.
- Divide batter between prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Allow cakes to cool before transferring to wire racks.
- Whip heavy cream with powdered sugar until stiff peaks form; frost cooled cakes as desired.
Notes
- For flavor variations, substitute raspberries with strawberries or blueberries.
- Sift flour to avoid lumps and achieve a lighter texture
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg