Description
A luscious, moist cake filled with the delightful combination of sweet white chocolate and tangy raspberries, topped with a creamy white chocolate ganache.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup white chocolate chips
- 1 cup unsalted butter
- 1 cup water
- 1/2 cup buttermilk
- 1/2 cup fresh raspberries
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- For the ganache: 2 cups white chocolate chips, 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, combine the flour and sugar.
- In a saucepan, melt the butter and white chocolate together with the water over low heat. Once melted, add this to the flour and sugar mixture.
- Add the buttermilk, eggs, baking soda, vanilla, and salt to the bowl. Mix well until combined.
- Fold in the raspberries gently.
- Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, make the white chocolate ganache by heating the heavy cream until just boiling, then pouring it over the white chocolate chips. Let this sit for a few minutes, then stir until smooth.
- Once the cake is completely cooled, spread the ganache over the top.
Notes
- You can substitute frozen raspberries for fresh, but do not thaw them before adding to the batter.
- This cake can be stored in the refrigerator for up to 5 days.
- You can also use milk chocolate instead of white if you prefer.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 580
- Protein: 6g
Keywords: White chocolate, Raspberry, Cake, Dessert