Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup white chocolate chips
- 1/2 cup fresh raspberries
Special equipment needed:
- 9-inch cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grease a 9-inch cake pan with butter and dust with flour.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the vanilla extract.
7. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
8. Fold in the white chocolate chips and raspberries.
9. Pour the batter into the prepared cake pan.
10. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
11. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 350
Fat: 16g
Carbohydrates: 47g
Protein: 5g
Sugar: 28g
Fiber: 1g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- White chocolate chips can be substituted with dark chocolate chips or chopped nuts.
- Fresh raspberries can be substituted with frozen raspberries.
Variations:
- Add lemon zest to the batter for a citrusy twist.
- Use blueberries instead of raspberries for a different flavor.
- Add a layer of raspberry jam in the middle of the cake for extra sweetness.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter once the dry ingredients are added to avoid a tough cake.
- Use fresh raspberries for the best flavor and texture.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Dust the cake with powdered sugar or top it with whipped cream and fresh raspberries.
Garnishes:
Fresh raspberries, whipped cream, powdered sugar.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad, green salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try baking it for a few more minutes.
Food safety advice:
Make sure to wash the raspberries thoroughly before using them in the recipe.
Food history:
White chocolate was invented in Switzerland in the 1930s and has since become a popular ingredient in desserts.
Flavor profiles:
Sweet, creamy, fruity.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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Taste: Sweet, Rich, Fruity, Creamy, Chocolatey