Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup white chocolate chips or chunks
- 1 cup fresh or frozen raspberries (do not thaw if frozen)
- ¼ cup sliced almonds (optional, for topping)
For the White Chocolate Ganache (Optional Topping):
- ½ cup heavy cream
- 6 oz white chocolate, finely chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or use parchment paper at the bottom).
- Whisk dry ingredients: In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes).
- Add eggs & flavorings: Beat in eggs one at a time, then mix in almond extract and vanilla extract.
- Alternate mixing: Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with flour. Mix just until combined.
- Fold in chocolate & raspberries: Gently fold in the white chocolate chips and raspberries. Be careful not to overmix or crush the berries.
- Bake: Divide the batter evenly between the pans. Smooth the tops and sprinkle sliced almonds on top (optional). Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Optional: White Chocolate Ganache Topping
- Heat heavy cream in a small saucepan until just simmering.
- Pour over chopped white chocolate in a bowl.
- Let sit for 2 minutes, then stir until smooth.
- Let cool slightly, then pour over cooled cake.
Serving Suggestion: Top with extra raspberries and a dusting of powdered sugar for a beautiful finish!
Let me know if you’d like a version as cupcakes or a gluten-free alternative.