Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1 cup white chocolate chips, melted
- 1 cup fresh raspberries
- 1 cup powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour and baking powder. Gradually add to the creamed mixture, alternating with milk until just combined.
- Melt white chocolate chips in a microwave-safe bowl and allow to cool before folding into the batter along with the fresh raspberries.
- Divide the batter evenly between prepared pans and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely. Frost or dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 410
- Sugar: 35g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg