Description
This decadent White Chocolate Raspberry Cake is perfect for dessert lovers craving a moist, flavorful treat. Featuring a tender crumb made with almond milk and vanilla, sweet bursts of raspberries, and creamy white chocolate chips, this cake balances sweetness and tartness beautifully. Ideal for celebrations or cozying up with a slice alongside tea or coffee.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsweetened almond milk (or any milk of your choice)
- 1/4 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 cup white chocolate chips
- 1 cup fresh raspberries (or frozen raspberries, thawed and drained)
Optional
- Powdered sugar (for dusting)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. This ensures an even distribution of leavening agents and limits lumps.
- Combine wet ingredients: In a separate bowl, whisk the unsweetened almond milk, vegetable oil, eggs, and vanilla extract until smooth and homogenous. This mixture adds moisture and richness to the cake batter.
- Make the batter: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together using a spatula or wooden spoon, mixing just until combined; avoid overmixing to keep the cake tender.
- Add white chocolate and raspberries: Fold in the white chocolate chips and fresh raspberries carefully, ensuring they are evenly distributed but without crushing the berries.
- Pour and bake: Transfer the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
- Cool and serve: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar if desired before slicing and serving.
Notes
- Use fresh raspberries for best texture, but frozen thawed raspberries are a convenient alternative.
- Make sure not to overmix the batter to maintain a light cake crumb.
- Substitute white chocolate chips with chunks for more pockets of melted chocolate.
- This cake pairs wonderfully with whipped cream or vanilla ice cream.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
