Description
A delightful non-alcoholic cake featuring a tender white chocolate chip cake swirled with fresh raspberries and topped with a light vanilla whipped cream frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract (for cake batter)
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
- Cream butter and sugar, then incorporate wet ingredients: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Gradually beat in the eggs, one at a time. Stir in the vanilla extract.
- Alternate adding dry and wet ingredients: Add about one-third of the dry ingredient mixture to the creamed mixture, mix until just combined. Pour in half of the milk and mix. Continue alternating with another third of dry ingredients, the remaining milk, and finishing with the last portion of dry ingredients. Do not overmix.
- Fold in white chocolate chips and raspberries: Gently fold in the white chocolate chips and fresh raspberries into the cake batter using a spatula.
- Bake the cake: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Pour batter into the pan and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. Let cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
- Whip the cream: In a chilled mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip on medium-high speed until stiff peaks form. Be careful not to overbeat.
- Assemble the cake: Once the cake is completely cooled, frost it with the prepared whipped cream. Decorate with reserved raspberries and white chocolate shavings if desired.
Notes
- This cake is suitable for various occasions.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg