Description

A super-moist vanilla cake infused with creamy white chocolate and studded with tart raspberries, finished with a luscious white chocolate ganache drizzle. This easy, crowd-pleasing treat is perfect for lunchboxes, office potlucks, or a midday pick-me-up.

Ingredients

Scale

1 1/2 cups (190g) all-purpose flour, plus 1 tbsp for raspberries
1 1/2 tsp baking powder
1/4 tsp fine salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1/2 cup (120ml) whole milk
4 oz (115g) white chocolate, chopped and melted
1 cup (120g) fresh raspberries (or frozen, unthawed)
1/3 cup (60g) white chocolate chips or chunks (for ganache, optional)
2 tbsp (30ml) heavy cream or coconut cream (for ganache, optional)
Powdered sugar, sifted (for garnish, optional)
Extra fresh raspberries (for garnish, optional)
White chocolate curls or shavings (for garnish, optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Melt the white chocolate in a microwave-safe bowl in 20-second bursts, stirring each time, until smooth. Set aside to cool slightly.
In a medium bowl, whisk together flour (1 1/2 cups), baking powder, and salt.
In a large mixing bowl, beat softened butter and sugar together on medium-high speed until pale and fluffy (3-4 minutes).
Beat in eggs, one at a time, scraping down the bowl after each addition. Mix in vanilla extract.
Add half of the dry ingredients to the wet mixture and mix just until combined.
Pour in milk and melted (cooled) white chocolate, mixing gently.
Add the rest of the dry ingredients and mix until no streaks remain. Do not overmix.
In a small bowl, toss raspberries with 1 tablespoon flour.
Gently fold the flour-dusted raspberries into the batter using a spatula.
Pour batter into prepared pan and smooth the top.
Bake for 30-35 minutes, or until golden and a toothpick inserted in the center comes out with a few moist crumbs.
Let cake cool in the pan for 10 minutes, then run a knife around the edge and transfer to a wire rack to cool completely.
For ganache (optional): Heat white chocolate and cream together in a small saucepan over low heat or microwave in 20-second bursts, stirring until smooth. If too thick, add a splash more cream.
Drizzle ganache over cooled cake. Garnish with extra raspberries, white chocolate curls, and a dusting of powdered sugar if desired.

Notes

For best results, use room temperature ingredients. Toss raspberries in flour to prevent sinking. Do not overmix the batter for a tender crumb. If using frozen raspberries, do not thaw before adding. For gluten-free, substitute a 1:1 gluten-free flour blend. Cake can be made dairy-free with plant-based substitutes. Check cake at 30 minutes to avoid overbaking.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 340
Sugar: 27
Sodium: 170
Fat: 17
Saturated Fat: 10
Carbohydrates: 43
Fiber: 2
Protein: 5

Keywords: White Chocolate Raspberry Dream Cake, lunch treat, easy cake recipe, raspberry cake, white chocolate cake, office potluck dessert, brunch cake