Soft, buttery cake infused with melty white chocolate and juicy raspberries, layered with rich frosting and topped with a tangy-sweet raspberry sauce—this beauty is what dessert dreams are made of!
📋 Ingredients
For the Cake:
● 2 ½ cups all-purpose flour
● 2 ½ tsp baking powder
● ½ tsp salt
● 1 cup unsalted butter, softened
● 1 ½ cups granulated sugar
● 4 large eggs
● 1 tsp vanilla extract
● 1 cup whole milk
● ½ cup white chocolate chips, melted
● ½ cup fresh raspberries, mashed
For the Frosting:
● 1 cup unsalted butter, softened
● 4 cups powdered sugar
● ½ cup white chocolate chips, melted
● 1 tbsp heavy cream
● 1 tsp vanilla extract
● Pinch of salt
For the Raspberry Sauce:
● 1 cup fresh raspberries
● ¼ cup sugar
● 1 tbsp lemon juice
📝 Instructions
1️⃣ Bake the Cake Layers
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Alternate adding dry ingredients and milk. Mix in melted white chocolate and mashed raspberries until smooth.
Divide into pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
2️⃣ Make the Raspberry Sauce
In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring until berries break down and sauce thickens. Let cool.
3️⃣ Prepare the Frosting
Beat butter and powdered sugar until smooth. Stir in melted white chocolate, cream, vanilla, and salt. Beat until fluffy and light.
4️⃣ Assemble the Cake
Place one cake layer on a serving plate. Spread a layer of frosting and a drizzle of raspberry sauce.
Top with second cake layer and frost the entire cake.
Garnish with more raspberry sauce and fresh raspberries.
