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
- Eggs: 3 large
- Milk: 1 cup
- White chocolate chips, melted: 6 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 flour, sugar, baking powder, and salt.
- Step 3: Add softened butter, eggs, and milk to the dry ingredients. Beat with an electric mixer until smooth and well combined.
- Step 4: Gently fold in the melted white chocolate chips.
- Step 5: Pour 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 and adding raspberries (optional).
Notes
- To keep your cake extra moist, store it covered in the refrigerator, especially after frosting.
- While not traditionally reheated, a small slice warms nicely in the microwave for 10-15 seconds, enhancing the white chocolate flavor.
- Serve chilled or at room temperature with a dusting of powdered sugar and fresh raspberries for an elegant presentation.
- For a richer white chocolate flavor, let the melted chips cool slightly before folding them into the batter to prevent streaking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American