Description
This White Chocolate Raspberry Cake is the perfect combination of rich white chocolate and tart raspberries in a soft, moist vanilla base. It’s topped with a smooth white chocolate ganache and makes an ideal easy dessert for birthdays, brunches, and gatherings. Whether you need quick breakfast ideas, a beautiful cake for tea, or a healthy-ish snack with berries—this easy recipe will impress every time.
Ingredients
1 and 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
1 and 1/2 cups fresh or frozen raspberries
1/2 cup white chocolate chips (for the batter)
1/2 cup heavy cream (for ganache)
3/4 cup white chocolate chips (for ganache)
1/4 cup cream cheese, optional (for topping)
Instructions
1. Preheat oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper.
2. Whisk together flour, baking powder, and salt.
3. In another bowl, cream butter and sugar until fluffy (3-4 minutes).
4. Beat in eggs one at a time, then add vanilla extract.
5. Add dry ingredients and buttermilk alternately to the wet mix, starting and ending with dry.
6. Gently fold in raspberries and white chocolate chips.
7. Pour batter into the pan and bake for 35-40 minutes, or until a toothpick comes out clean.
8. Let the cake cool completely in the pan.
9. Heat heavy cream until just simmering, then pour over white chocolate chips. Stir until smooth to make ganache.
10. Cool ganache slightly, then spread over cake.
11. Top with extra raspberries and optional cream cheese dollops. Chill for clean slicing.
Notes
Do not thaw frozen raspberries before baking; this prevents bleeding.
Toss berries in flour to prevent them from sinking.
For extra tang, swirl cream cheese into the ganache before topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: white chocolate raspberry cake, easy dessert, berry cake, brunch cake, summer baking