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
Scale
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
