Ingredients
Equipment
Method
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt.
- Wet Ingredients: In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with the milk. Mix until just combined.
- White Chocolate Chips: Gently fold in the white chocolate chips.
- Raspberry Swirl (Optional): If you'd like to add a raspberry swirl, fold in the raspberry puree into the batter carefully.
- Bake: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Decorate: Once the cakes have cooled, drizzle with white chocolate ganache and top with fresh raspberries.
Notes
For a richer flavor, you can substitute the whole milk with buttermilk.
The raspberry puree can be homemade by blending fresh raspberries with a little sugar and straining the seeds.
You can refrigerate the cake for up to 2-3 days, or freeze it for up to a month.
To make this recipe a bit healthier, try using reduced-fat or sugar-free white chocolate chips.
The raspberry puree can be homemade by blending fresh raspberries with a little sugar and straining the seeds.
You can refrigerate the cake for up to 2-3 days, or freeze it for up to a month.
To make this recipe a bit healthier, try using reduced-fat or sugar-free white chocolate chips.
