Description
Indulge in the delicate sweetness of this White Chocolate Raspberry Cake, a moist and tender dessert that beautifully combines luscious white chocolate chips with fresh, tangy raspberries. Perfect as an elegant treat for dessert lovers, this cake offers a delightful balance of flavors and a soft crumb, making it an ideal choice for special occasions or an everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsweetened almond milk (or any milk of your choice)
- 1/4 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
Flavorings and Mix-ins
- 1 cup white chocolate chips
- 1 cup fresh raspberries (or frozen raspberries, thawed and drained)
Optional
- Powdered sugar, for dusting
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the almond milk, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon until just combined. Avoid overmixing to keep the cake light and fluffy.
- Add White Chocolate and Raspberries: Carefully fold in the white chocolate chips and fresh raspberries, gently mixing to distribute them evenly throughout the batter.
- Pour Batter and Bake: Transfer the batter to the prepared cake pan, spreading it evenly. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.
- Cool the Cake: Allow the cake to cool in the pan for about 10-15 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
- Optional Decoration: Once cooled, dust the cake lightly with powdered sugar for a pretty finishing touch before serving.
Notes
- Use fresh raspberries if possible for the best texture and flavor; if using frozen, ensure they are fully thawed and drained to avoid extra moisture.
- Substitute almond milk with any preferred milk alternative or dairy milk depending on dietary preferences.
- Be gentle when folding in the raspberries to prevent them from breaking up and coloring the batter too much.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend suitable for baking.
- Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days to maintain freshness.
