Description
A delightful dessert combining sweet white chocolate and tart fresh raspberries, perfect for special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh raspberries
- 1 cup white chocolate, chopped
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then mix in the buttermilk and lemon zest.
- In another bowl, mix the flour, baking powder, baking soda, and salt. Gradually blend the dry ingredients into the wet mixture.
- Fold in the fresh raspberries and chopped white chocolate.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, heavy cream, and vanilla extract until smooth.
- Once the cakes are cool, spread frosting between the layers and on the top and sides. Decorate with additional raspberries if desired.
Notes
Ensure all ingredients are at room temperature for better mixing. Do not over-mix the batter after adding flour.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg