Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 12 oz white chocolate, chopped
- 1 cup fresh raspberries
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla extract.
- Step 3: In a small bowl, gently whisk together the buttermilk and melted white chocolate. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in half of the raspberries.
- Step 4: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 5: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Once cool, frost with your favorite white chocolate buttercream frosting and garnish with the remaining raspberries.
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.
- For a warm, gooey center, gently reheat individual slices in the microwave for 15-20 seconds.
- Serve this dreamy cake with a scoop of vanilla bean ice cream or a dollop of whipped cream for an extra decadent treat.
- To prevent the raspberries from sinking to the bottom, gently toss them in a tablespoon of flour before folding them into the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American