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White chocolate cake served
Tasty and elegant white chocolate cake with raspberries

White Chocolate Raspberry Cake

Author: Flavelo
Recipes Cakes and Desserts
White chocolate is the 'soul' of chocolate—pure cocoa butter. In this cake, it doesn't just flavor but enriches the structure: cocoa butter fat makes the sponge dense and fudgy, harmonizing perfectly with the tartness of fresh raspberries.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 8 servings
🔥 Calories 520 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 9-inch Cake Pan - Lined with paper.
  • Heatproof Bowl - For melting chocolate.
  • Spatula - For gentle mixing.

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat oven to 350°F (180°C). Line pan with paper.

Tip: White choc cakes stick easily due to sugar content.
2 ✓

Melt white chocolate with butter over steam, cool to lukewarm.

Tip: Butter prevents chocolate seizing.
3 ✓

Beat eggs with sugar until fluffy, mix in chocolate butter, milk, vanilla.

Tip: Temp check: hot chocolate cooks eggs.
4 ✓

Sift in flour, powder, salt. Mix smooth.

Tip: Salt balances sweetness.
5 ✓

Pour into pan, bake 35-40 mins.

Tip: Cover with foil if top browns too fast.
6 ✓

Cool completely on rack.

Tip: Center stays soft when warm.
7 ✓

Dust with sugar and top with raspberries.

Tip: Acidity of berries contrasts perfectly.

Recipe FAQ

Why did the white chocolate burn?
It's very sensitive to heat (low melting point). Melt very slowly over steam!
Too sweet.
White chocolate is very sweet. Serve with tart fruit (raspberry, currant) to balance.

Ingredients

  • 1 2/3 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 4 large Eggs
  • 1/2 cup Butter
  • 1/2 cup Milk
  • 2 tsp Baking Powder
  • 7 oz White Chocolate
  • 1 tsp Vanilla Extract
  • 1 tsp Confectioners' Sugar
  • 1 cup Fresh Raspberries
  • 1 pinch Salt