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White Raspberry Love Cake

White Raspberry Love Cake

Experience the exquisite White Raspberry Love Cake, a dessert masterfully blending vibrant raspberry tang with luxurious white chocolate sweetness. Its tender, moist crumb offers a sophisticated, visually stunning, and utterly irresistible experience.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour, sifted
  • 2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup unsalted butter, softened
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk, at room temperature
  • 6 ounces white chocolate, finely chopped
  • 1 ½ cups fresh raspberries, gently washed and dried
  • For the Cream Cheese Frosting: 16 ounces full-fat cream cheese, softened, 1/2 cup unsalted butter, softened, 4-5 cups confectioners' sugar, sifted, 1 teaspoon pure vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt.
  3. In a stand mixer, cream the softened butter and sugar on medium-high speed until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Gently fold in the white chocolate.
  6. With the mixer on low speed, alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients.
  7. Toss the raspberries with 1 tablespoon of flour and gently fold them into the batter.
  8. Divide the batter evenly between the prepared pans, smooth the tops, and bake for 30-35 minutes.
  9. Let the cakes cool in the pans for 10-15 minutes before inverting onto wire racks to cool completely.
  10. For the frosting, beat the cream cheese and butter until smooth, then gradually add confectioners' sugar and beat until fluffy. Stir in vanilla extract.
  11. Once the layers are cool, frost between the layers and the top and sides of the cake. Garnish with fresh raspberries.

Notes

Ensure all ingredients are at room temperature. Use a scale for precision in measuring. Avoid overmixing the batter for light texture.