Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup white chocolate chips
- 1 1/2 cups fresh raspberries
- 1/4 cup raspberry jam (optional for added flavor)
If you don’t have fresh raspberries, frozen ones work just fine—just be sure to thaw and drain them well. And if you’re out of whole milk, a simple swap with 2% milk won’t hurt the texture of this cake.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. This step is crucial for a tender crumb.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour, and mix until just combined.
- Fold in the white chocolate chips and 1 cup of raspberries gently, being careful not to break the berries.
- Pour the batter into the prepared cake pan. If using raspberry jam, swirl it into the batter with a knife for added flavor.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: White Chocolate Raspberry Dream Cake, recipe, cooking, food