White Chocolate Raspberry Swirl Cake

Prep Time: 0:45     Bake Time: 0:55     Yields: 8-10 servings

Ingredients

  • Raspberry Swirl:
  • 4 oz cream cheese
  • 1/4 cup seedless raspberry jam
  • 3 tablespoons sugar
  • 1 egg yolk
  • Cake:
  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 1/2 teaspoon vanilla
  • 3 large eggs
  • 1 cup milk
  • 4 oz white chocolate, finely chopped
  • 3/4 cup fresh raspberries

Prep & Instructions

Preheat oven to 350ºF (176ºC). Grease and flour pan; set aside. In a medium bowl, Sift together flour, baking powder and salt; set aside. In a large bowl, beat butter, sugar and vanilla until creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Stir in flour mixture, alternating with milk in three additions; mix well. Fold in white chocolate. Spoon half of batter into prepared pan. Spoon raspberry filling over batter. Spoon remaining batter over filling. Bake 55-60 minutes. Remove from oven and cool 10 minutes in pan. Invert onto cooling rack to cool completely. Sprinkle with powdered sugar and fill center with fresh raspberries just before serving.

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