Raspberry White Chocolate Cake:
*Ingredients:*
For the cake:
- 2 1/4 cups (285g) all-purpose flour
- 1 1/2 cups (185g) granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 3/4 cups (410ml) whole milk
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
For the raspberry filling:
- 1 cup (120g) fresh raspberries
- 2 tablespoons granulated sugar
For the white chocolate buttercream:
- 1 cup (200g) white chocolate chips
- 1 cup (200g) unsalted butter, softened
- 2 3/4 cups (630g) powdered sugar
- 2 teaspoons pure vanilla extract
*Instructions:*
1. Preheat oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.
2. Prepare the cake: Whisk flour, sugar, baking powder, and salt. Add butter, milk, eggs, and vanilla; mix until combined.
3. Divide batter evenly among prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
4. Prepare the raspberry filling: Mash raspberries with sugar in a bowl.
5. Prepare the white chocolate buttercream: Melt white chocolate chips, then mix with butter, powdered sugar, and vanilla.
6. Assemble the cake: Spread raspberry filling between layers, then frost with white chocolate buttercream.
*Nutrition Information (per serving):*
- Calories: 540
- Fat: 33g
- Saturated Fat: 20g
- Cholesterol: 60mg
- Sodium: 250mg
- Carbohydrates: 58g
- Fiber: 2g
- Sugar: 40g
- Protein: 6g
*Variations:*
- Replace raspberries with strawberries or blueberries.
- Add a layer of white chocolate ganache.
- Use dark or milk chocolate instead of white chocolate.
*Tips:*
- Use room temperature ingredients.
- Don't overmix batter.
- Refrigerate cake for 30 minutes before serving.
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