Ingredients
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1 3/4 cups
- Unsalted butter, softened: 1 cup
- Eggs: 3 large
- White chocolate chips: 12 ounces
- Fresh raspberries: 1 1/2 cups
- Milk: 1 cup
- Baking powder: 1 tablespoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk.
- Step 3: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: Gently fold in the white chocolate chips and raspberries. Pour the batter into the prepared pan and spread evenly.
- Step 5: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. You can add a white chocolate ganache or a dusting of powdered sugar if desired.
Notes
- To keep your dream cake moist, store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- A gentle warm-up in the microwave for 15-20 seconds will bring back the cake's soft texture and enhance the white chocolate flavor.
- Serve each slice with a dollop of whipped cream and a scattering of fresh raspberries for an extra touch of elegance.
- For the best raspberry distribution, lightly toss the berries in flour before folding them into the batter – this prevents them from sinking to the bottom during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American