If you’re searching for a dessert that captures the bright freshness of berries with the creamy sweetness of white chocolate, the White Chocolate Chip Raspberry Cake may just become your new favorite treat. This cake is a delightful celebration of contrasts—the tartness of juicy raspberries balances beautifully with rich, melty white chocolate chips nestled inside a tender, buttery crumb. Whether it’s for a family get-together, a cozy coffee date, or simply a sweet way to elevate an ordinary afternoon, this recipe promises to deliver on flavor, elegance, and pure happiness with every bite.
Ingredients You’ll Need
Before we dive into baking, let’s talk essentials! Every ingredient in the White Chocolate Chip Raspberry Cake has an important role, from building fluffy structure to delivering flavor bursts. Gather these simple ingredients and get ready for a truly irresistible dessert.
- All-purpose flour: The backbone of the cake’s structure for the ideal tender crumb.
- Baking powder: Ensures your cake rises perfectly, giving it a lovely, soft height.
- Salt: A tiny amount that brings out every other flavor—don’t skip it!
- Unsalted butter (softened): Adds richness and creates that classic moist bite.
- Granulated sugar: Sweetens the cake and helps it stay soft and light.
- Large eggs: Bind the batter together and contribute to a fluffy texture.
- Vanilla extract: A little vanilla brings out all the delicate flavors.
- Sour cream: The secret to a moist, tender cake—use Greek yogurt if you prefer!
- Fresh or frozen raspberries: The stars of the show, bursting with color and tang (no need to thaw frozen berries).
- White chocolate chips: Sweet, creamy pockets that pair effortlessly with tart raspberries.
- All-purpose flour (for raspberries): Tossing the berries in flour keeps them from sinking to the bottom.
- Powdered sugar for dusting (optional): Adds a final touch of elegance and a little extra sweetness.
How to Make White Chocolate Chip Raspberry Cake
Step 1: Prep Your Pan and Ingredients
Begin by preheating your oven to 350°F (175°C). Grease or line an 8-inch round or square cake pan—this little step ensures your cake pops out with zero fuss later. Take a moment to gather all your ingredients and let the butter soften at room temperature for the smoothest, fluffiest batter.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Whisking does double duty—it evenly distributes the leaveners and salt, and it helps get rid of any lumps that could weigh down your gorgeous cake.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until they’re light and fluffy. This process takes a few minutes, but it’s worth it. Proper creaming creates tiny air pockets which result in a delicate, melt-in-the-mouth texture—exactly what you want in a White Chocolate Chip Raspberry Cake.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. This helps create a smooth, homogenous batter. Next, add the vanilla extract, which boosts all those sweet and fruity flavors, turning this cake into something truly special.
Step 5: Stir in Sour Cream
Now, blend in the sour cream. This ingredient works magic by keeping the cake supremely moist and giving it a subtle tang. If you’re opting for Greek yogurt instead, it will provide a very similar effect—still luscious and soft.
Step 6: Combine Wet and Dry Ingredients
Gently add your dry ingredient mixture to the wet ingredients. Mix until just combined—overmixing at this point can toughen the cake, so use a light hand for a lovely, tender crumb.
Step 7: Prepare Raspberries and Add Mix-ins
Toss the raspberries with one tablespoon of flour to keep them from sinking while baking. Carefully fold the raspberries and white chocolate chips into the batter. Be gentle so you don’t break up the berries—those juicy pockets are part of the cake’s charm!
Step 8: Bake to Perfection
Spread the batter evenly into your prepared cake pan. Slide it into the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). The aroma in your kitchen will be pure bliss! Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 9: Add a Finishing Touch
Once the White Chocolate Chip Raspberry Cake is cool, dust it with powdered sugar if you like. It gives a beautiful, bakery-style finish and a whisper of extra sweetness.
How to Serve White Chocolate Chip Raspberry Cake
Garnishes
A simple dusting of powdered sugar is elegant and lets the berry colors shine, but you can take it up a notch with extra fresh raspberries or a light drizzle of melted white chocolate. For special occasions, try a dollop of freshly whipped cream or a scattering of edible flowers for a show-stopping centerpiece.
Side Dishes
This cake pairs wonderfully with a cup of hot tea or fresh-brewed coffee, accentuating its sweetness and tang. For a brunch buffet, offer a fruit salad or a platter of sliced stone fruits on the side—the lightness complements the richness of White Chocolate Chip Raspberry Cake.
Creative Ways to Present
Serve individual slices on pretty plates with a raspberry coulis or a little scoop of vanilla ice cream for a refreshing contrast. For summer parties, you could even bake mini cakes in muffin tins and top each with a raspberry and a white chocolate curl for adorable single servings.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from the White Chocolate Chip Raspberry Cake, simply cover the cake well and leave it at room temperature. It remains beautifully moist for up to 2 days, making it perfect for snacking or a quick dessert.
Freezing
While this cake is best enjoyed fresh, you can freeze it if needed. Wrap individual slices or the whole cake tightly in plastic wrap, then slide into a freezer bag or airtight container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before bringing to room temperature.
Reheating
To enjoy the cake warm, gently reheat slices in the microwave for about 10 seconds—just enough to soften the white chocolate chips and wake up the flavors. Alternatively, place slices in a low oven (300°F) for a few minutes until just warmed through.
FAQs
Can I use frozen raspberries for this cake?
Absolutely! Frozen raspberries work perfectly in the White Chocolate Chip Raspberry Cake. Just remember not to thaw them before adding; this prevents them from bleeding into the batter.
What’s the best substitute for sour cream?
Greek yogurt is an excellent swap for sour cream here. It brings the same tangy richness and ensures the cake turns out moist and delicious every time.
Can I make this cake gluten-free?
Yes, you can use a cup-for-cup gluten-free flour blend in place of regular flour. Just ensure your baking powder is gluten-free as well for a crowd-friendly White Chocolate Chip Raspberry Cake.
Do I need to coat the raspberries in flour?
Yes, tossing the raspberries in a little bit of flour helps prevent them from sinking to the bottom of the cake as it bakes, ensuring that every bite is filled with juicy berry goodness.
How do I know when the cake is done?
The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it after the 35-minute mark to avoid over-baking, so your White Chocolate Chip Raspberry Cake stays delightfully tender.
Final Thoughts
If you’re ready to impress friends, family, or simply treat yourself, don’t wait to bake the White Chocolate Chip Raspberry Cake. Every slice brims with fresh berry flavor and dreamy white chocolate—a perfect reminder of just how wonderful homemade dessert can be!
Print
White Chocolate Chip Raspberry Cake Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of sweet and tart with this delightful White Chocolate Chip Raspberry Cake. Moist and flavorful, this cake is a wonderful treat for any occasion.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Additional Ingredients:
- 1 cup fresh or frozen raspberries (if frozen, do not thaw)
- 3/4 cup white chocolate chips
- 1 tablespoon all-purpose flour (for coating raspberries)
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease or line an 8-inch round or square cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Prepare Wet Mixture: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract. Stir in sour cream until smooth.
- Combine and Bake: Gradually add dry ingredients to the wet mixture and mix until just combined. Toss raspberries with 1 tablespoon flour, then gently fold into batter along with white chocolate chips. Spread batter evenly into the pan and bake for 35–40 minutes until a toothpick comes out clean. Cool before serving.
Notes
- This cake is best served freshly made but stays moist for up to 2 days when stored covered at room temperature.
- You can substitute Greek yogurt for sour cream if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
