Ingredients
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1 3/4 cups
- Baking powder: 2 1/2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1 cup (2 sticks)
- Eggs: 3 large
- Milk: 1 cup
- White chocolate chips, melted: 8 ounces
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, whisk together the flour, sugar, baking powder, and salt.
- Step 3: Add the softened butter, eggs, and milk to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, or until smooth.
- Step 4: Gently fold in the melted white chocolate chips and fresh raspberries.
- Step 5: Pour the batter into the prepared pan and spread evenly.
- Step 6: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before frosting (optional).
Notes
- Store leftover cake tightly covered in the refrigerator to keep it fresh and moist.
- A brief, gentle warming in the microwave will enhance the melted white chocolate flavor.
- Serve chilled or at room temperature with a dollop of whipped cream and extra raspberries for an elegant touch.
- To prevent raspberries from sinking, lightly toss them in flour before folding them into the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American