Instructions

Melt the White Chocolate

In a heatproof bowl, melt the white chocolate over a double boiler (or in the microwave at low power, stirring every 20 seconds). Set aside to cool slightly.

Prepare the Raspberries

If using fresh raspberries, rinse and gently pat them dry. If frozen, thaw and drain excess liquid.

Cream Butter & Sugar

In a large bowl, beat the softened butter and sugar until light and fluffy.

Add Eggs

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Incorporate White Chocolate

Slowly mix in the melted white chocolate until smooth.

Add Vanilla & Dry Ingredients

Stir in the vanilla extract.

Sift in the flour and salt, folding gently to avoid overmixing.

Fold in Raspberries

Carefully fold in the raspberries, distributing them evenly without crushing them.

Prepare the Pan

Grease and flour a medium-sized cake pan (or line with parchment paper).

Pour the batter into the pan, smoothing the top.

Bake

Preheat the oven to 180°C (350°F).

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Dust with powdered sugar and garnish with fresh raspberries before serving.

Tips for Success
✔ Use high-quality white chocolate (at least 30% cocoa butter) for the best flavor.
✔ Don’t overmix the batter after adding flour to keep the cake tender.
✔ Frozen raspberries work well, but pat them dry to avoid excess moisture.
✔ Check for doneness early—overbaking can dry out the cake.
✔ Serve slightly warm with whipped cream or vanilla ice cream for extra indulgence.

Conclusion
This White Chocolate Raspberry Cake is a dreamy, decadent dessert that’s sure to impress. The rich, velvety white chocolate pairs beautifully with the tart raspberries, creating a perfect balance of flavors. Whether you’re baking for a special occasion or just treating yourself, this recipe is a guaranteed crowd-pleaser.

Enjoy! 🍫