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White Chocolate Raspberry Cake

A tender vanilla cake layered with fresh raspberries and topped with a silky white chocolate ganache, perfect for any special occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Celebration, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
For the ganache
  • 8 ounces white chocolate, chopped
  • 1 cup heavy cream

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour and baking powder.
Baking the cake
  1. Alternate adding the flour mixture and milk to the butter mixture, mixing just until combined.
  2. Gently fold in the fresh raspberries.
  3. Divide the batter between the prepared pans and bake for 25-30 minutes until golden and set.
  4. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Making the ganache
  1. Heat the heavy cream until simmering, then pour it over the chopped white chocolate and stir until smooth.
Assembling the cake
  1. Place one cake layer on a serving plate, spread some ganache over it, then add the second layer.
  2. Pour the remaining ganache over the top and refrigerate until set.
Serving
  1. Serve slightly chilled for the best texture.

Notes

Use softened butter for best results, and be gentle when folding in the raspberries to keep them intact. Chill the cake before slicing for cleaner cuts.