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: 1 cup
- Fresh raspberries: 1 1/2 cups
- Milk: 1 cup
- Baking powder: 1 tbsp
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 butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the melted white chocolate.
- Step 3: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Step 4: Gently fold in the fresh raspberries.
- Step 5: Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Notes
- Store leftover cake tightly wrapped in the refrigerator to keep it fresh and the raspberries from getting too soft.
- To revive a cold slice, microwave it for 10-15 seconds; a slightly warmed cake accentuates the white chocolate flavor.
- A dollop of whipped cream and a few extra fresh raspberries make a beautiful and delicious topping to complement the cake.
- Don't overmix the batter after adding the dry ingredients – gentle mixing ensures a tender crumb and prevents the raspberries from bleeding their color too much.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American