Heavenly White Chocolate Raspberry Cake

 

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

1/2 cup milk

1/2 cup melted white chocolate

1 cup fresh raspberries

Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 4 minutes.

Add the eggs, one at a time, beating well after each addition. Stir in the melted white chocolate and mix until combined.

Gradually add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.

Gently fold in the fresh raspberries, taking care not to crush them.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Once cooled, frost with your favorite frosting (cream cheese or whipped cream works wonderfully) and garnish with fresh raspberries.