Raspberry White Chocolate Cake
A delicate French-style cake with tender vanilla sponge, silky white chocolate ganache, and fresh raspberries. Impressive enough for guests, simple enough for a weeknight dessert.
- Total time
- 55 min
- Servings
- 8
- Calories
- 385
- Protein
- 5g
Ingredients
- 1.5 cups all-purpose flour
- ¾ cup sugar
- 3 whole eggs
- ⅓ cup butter, softened
- 1 tsp vanilla extract
- 1.5 tsp baking powder
- 4 oz white chocolate, chopped
- ½ cup heavy cream
- 1.5 cups fresh raspberries
Instructions
- 1
Preheat oven to 350°F. Butter an 8-inch round cake pan and line the bottom with parchment.
- 2
Whisk together flour, baking powder, and a pinch of salt in a medium bowl.
- 3
Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes.
- 4
Add eggs one at a time, beating after each addition until fully combined.
- 5
Stir in vanilla extract, then gently fold in the flour mixture until no streaks remain.
- 6
Pour batter into the prepared pan and smooth the top with a spatula.
- 7
Bake until a toothpick inserted in the center comes out clean, 25–28 minutes.
- 8
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- 9
Heat cream in a small saucepan until it steams; remove from heat and pour over white chocolate.
- 10
Let sit 2 minutes, then stir until smooth and glossy. Cool to room temperature.
- 11
Place cooled cake on a serving plate and spread ganache over the top and sides.
- 12
Arrange fresh raspberries over the ganache in concentric circles or clusters.
- 13
Chill at least 15 minutes before serving so ganache sets.
Tools you’ll need
- 8-inch round cake pan
- parchment paper
- medium mixing bowl
- large mixing bowl
- electric mixer
- whisk
- spatula
- wire cooling rack
- small saucepan
- toothpick
- serving plate
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
