Ingredients
For the Cake:
• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• ½ cup milk
• ½ cup melted white chocolate
• 1 cup fresh raspberries
For Garnish (optional):
• Extra raspberries
• White chocolate shavings or curls
• Whipped cream or cream cheese frosting
Directions
1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy (about 4 minutes).
4. Add eggs one at a time, beating well after each.
5. Stir in melted white chocolate until smooth.
- Gradually add the dry ingredients in three additions, alternating with the milk — begin and end with dry ingredients. Mix gently until just combined.
- Fold in raspberries carefully to avoid breaking them.
- Divide the batter evenly between pans and smooth the tops.
- Bake 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
To Serve
• Frost with cream cheese frosting or light whipped cream.
• Garnish with fresh raspberries and white chocolate curls for a stunning finish.
Time & Nutrition
• Prep Time: 15 minutes
• Bake Time: 30 minutes
• Total: 45 minutes
• Servings: 8
• Calories: ~320 kcal per serving