Collate Raspberry Dream Cake
Indulge in a slice of Collate Raspberry Dream Cake, a light and creamy dessert highlighted by the tartness of fresh raspberries and the richness of white chocolate.
Ingredients
Cake Base
- 2.5 cups all-purpose flour The foundation of a soft, tender cake.
- 2 tsp baking powder Ensures a perfect rise while keeping the cake airy.
- 0.5 tsp baking soda Balances the acidity and helps to create a moist texture.
- 0.5 tsp salt Enhances the sweetness and flavor.
- 0.75 cups unsalted butter, softened A creamy, rich base that contributes to the cake’s lusciousness.
- 1.75 cups granulated sugar Adds just the right amount of sweetness.
- 4 large eggs Enriches the cake, providing stability and silkiness.
- 1 tsp vanilla extract A warm, fragrant note that elevates overall taste.
- 1 cup buttermilk Increases moisture while imparting a subtle tanginess.
- 0.5 cups sour cream For added creaminess and depth of flavor.
- 0.5 cups white chocolate chips, melted Adds a luxurious sweetness and hint of richness.
- 1.5 cups raspberries Fresh or frozen, bursting with flavor.
Garnish
- white chocolate shavings A decorative touch.
- fresh raspberries For garnishing.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition, then add vanilla extract.
- Stir in the buttermilk and sour cream; then, mix in the melted white chocolate.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just incorporated.
- Gently fold in the raspberries.
Baking
- Pour the batter evenly between the two prepared pans.
- Bake for about 25–30 minutes, or until a toothpick comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting & Serving
- Frost the cooled cakes with your favorite frosting.
- Garnish with white chocolate shavings and fresh raspberries.
- Slice and serve.
Notes
Ensure room temperature ingredients for better blending. Avoid overmixing to keep the cake light.