Ingredients
- All-Purpose Flour: 2 1/2 cups
- Granulated Sugar: 1 3/4 cups
- Unsalted Butter, softened: 1 cup (2 sticks)
- Eggs, large: 3
- Baking Powder: 2 teaspoons
- Vanilla Extract: 1 teaspoon
- Milk: 1 cup
- White Chocolate Chips: 1 1/2 cups, divided
- Fresh Raspberries: 1 1/2 cups
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 3: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Step 4: Gently fold in 1 cup of the white chocolate chips and 1 cup of the fresh raspberries.
- Step 5: Pour batter into the prepared pan and sprinkle the remaining 1/2 cup of white chocolate chips and 1/2 cup of fresh raspberries evenly over the top.
- Step 6: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before serving.
Notes
- To keep your Dream Cake moist and delicious, store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For a warm, melty treat, gently reheat individual slices in the microwave for 15-20 seconds.
- Elevate your presentation by serving each slice with a dollop of whipped cream and a few extra fresh raspberries.
- Chef's tip: Chill the fresh raspberries for 15 minutes before folding them into the batter to prevent them from bleeding too much color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American