Description
A delicious raspberry cake topped with creamy white chocolate frosting.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 5 large egg whites
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 ½ cups fresh raspberries
- 6 ounces white chocolate bar, chopped
- 1 cup heavy cream
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch pan. Line the bottom with parchment paper.
- Cream the butter and sugar until light and fluffy using a mixer.
- Add egg whites and vanilla extract, beating until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add dry ingredients and milk to the wet mixture, mixing gently.
- Gently fold in raspberries, swirling them lightly with a spatula.
- Pour batter into the pan and smooth the surface evenly.
- Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Cool the cake completely in the pan.
- Melt the white chocolate and allow it to cool slightly.
- In a separate bowl, whip the cream until soft peaks form.
- Add melted white chocolate and powdered sugar to the whipped cream. Beat until fluffy.
- Spread the frosting over the cooled cake.
- Swirl a bit of raspberry puree on top and garnish with raspberries or flowers.
Notes
- This cake is perfect for special occasions.
- To make raspberry puree, blend fresh raspberries with a little sugar and strain if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg