Ingredients
Scale
- 2 cups cake flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream (cold)
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- 2 cups powdered sugar (sifted)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing continuously, then stir in vanilla extract.
- Gradually mix dry ingredients into the wet mixture, alternating with milk until just combined. Gently fold in white chocolate chips and raspberries.
- Divide batter evenly between prepared pans and bake for 25–30 minutes or until golden brown and a toothpick comes out clean.
- Allow cakes to cool for 10 minutes before transferring to wire racks; let them cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 320
- Sugar: 36g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg