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White Chocolate Raspberry Cake

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This easy, moist gourmet cake features a tender crumb infused with creamy white chocolate and bursts of tangy raspberries. Perfect for celebrations or everyday indulgence, it’s a crowd-pleaser that’s simple to make and stays moist for days.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream (or Greek yogurt)
  • 4 oz white chocolate, melted and slightly cooled
  • 1 1/2 cups fresh raspberries (or frozen, unthawed)
  • 1 tablespoon all-purpose flour (for tossing raspberries)
  • 4 oz white chocolate, chopped (for ganache, optional)
  • 1/4 cup heavy cream (for ganache, optional)

Instructions

  1. Grease a 9-inch round cake pan with butter or nonstick spray. Line the bottom with parchment paper. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Melt 4 oz white chocolate in a small saucepan or microwave-safe bowl using low heat or 20-second bursts, stirring after each. Let cool slightly.
  4. In a large bowl, beat softened butter and sugar until light and fluffy, about 3 minutes.
  5. Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.
  6. Mix in sour cream and cooled melted white chocolate until creamy and pale.
  7. Add dry ingredients to wet in two batches, mixing gently until just combined. Do not overmix.
  8. Toss raspberries with 1 tablespoon flour to prevent sinking.
  9. Gently fold floured raspberries into the batter with a spatula.
  10. Pour batter into prepared pan and smooth the top.
  11. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  12. Let cake cool in pan for 10 minutes, then run a knife around the edge and turn out onto a cooling rack. Peel off parchment and let cool completely.
  13. For ganache (optional): Heat heavy cream until steaming, then pour over chopped white chocolate. Let sit 1 minute, then stir until smooth. Drizzle over cooled cake.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. Frozen raspberries work well; do not thaw before use. Ensure all ingredients are at room temperature for best texture. Do not overmix once flour is added. Cake can be made ahead and stays moist for several days. Optional ganache adds a gourmet touch.

Nutrition

Keywords: white chocolate raspberry cake, gourmet dessert, easy cake recipe, moist cake, birthday cake, celebration cake, raspberry dessert, white chocolate cake

Find it online: https://realityeats.com/white-chocolate-raspberry-cake-recipe-easy-moist-gourmet-dessert/