Description
This White Chocolate Chip Raspberry Cake is a delightful combination of moist cake studded with tart raspberries and sweet white chocolate chips, topped with a creamy white chocolate ganache frosting. Perfect for celebrations or a special treat, it features a tender crumb enhanced by sour cream and a luscious frosting that complements the fruity notes beautifully.
Ingredients
Scale
For the cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream (or Greek yogurt)
- 1 cup fresh raspberries (or frozen, thawed)
- 1 cup white chocolate chips
For the frosting:
- 1 cup heavy cream
- 8 oz white chocolate, chopped
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Make the cake batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside for later incorporation.
- Cream the butter and sugar: Using a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes. Then add the eggs one at a time, beating well after each addition to ensure proper blending. Stir in the vanilla extract for flavor.
- Combine with dry ingredients: Gradually add the dry flour mixture to the butter base, alternating with sour cream. Begin and end with the dry ingredients, mixing just until these components are combined, taking care not to overmix to keep the cake tender.
- Fold in raspberries and white chocolate: Gently fold in the fresh or thawed raspberries and white chocolate chips, being careful not to break up the raspberries too much to maintain their shape and texture.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. After baking, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the frosting: In a small saucepan, gently heat the heavy cream over medium heat until it begins to simmer. Remove from heat and immediately add the chopped white chocolate, stirring until completely smooth and fully combined. Stir in the vanilla extract and allow the frosting to cool slightly so it thickens but remains spreadable.
- Frost the cake: Once the cake has cooled entirely, spread the white chocolate frosting over the top and sides with a spatula. Optionally, garnish with fresh raspberries and extra white chocolate chips for added decoration and flavor.
- Serve: Slice the cake and serve to enjoy the moist texture, creamy frosting, and fruity bursts of raspberry in every bite.
Notes
- Use fresh or properly thawed frozen raspberries to maintain the cake’s texture and flavor.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- If the frosting becomes too thick, gently warm it slightly to regain spreadable consistency.
- Allow the cake to cool completely before frosting to prevent melting or sliding.
- For a tangier flavor, substitute sour cream with Greek yogurt of the same quantity.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
