Ingredients
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1 3/4 cups
- Unsalted butter, softened: 1 cup (2 sticks)
- Eggs: 3 large
- Milk: 1 cup
- White chocolate chips, melted: 6 ounces
- Fresh raspberries: 1 1/2 cups
- Baking powder: 2 teaspoons
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 melted white chocolate.
- 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 the fresh raspberries.
- Step 5: Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let cool completely before frosting (frosting ingredients and instructions not included).
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week, to keep it moist.
- A brief 10-15 second microwave burst will bring out the white chocolate flavor if you want a warm slice.
- Serve this cake with a dollop of whipped cream and extra fresh raspberries for a stunning presentation and enhanced flavor.
- Gently fold in the raspberries at the very end to prevent them from bleeding too much color into the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American