Ingredients and Weight:
- Granulated sugar - 1 1/2 cups
- All-purpose flour - 1 3/4 cups
- Baking powder - 2 1/4 teaspoons
- Baking soda - 1 teaspoon
- Salt - 1/2 teaspoon
- White chocolate chips - 1 cup
- Milk - 1 cup
- Vegetable oil - 1/2 cup
- Eggs - 2 large
- Vanilla extract - 1 teaspoon
- Raspberry preserves - 1/2 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat together sugar, milk, oil, eggs, and vanilla extract until smooth.
- Add dry ingredients to wet ingredients and mix until just combined. Do not overmix.
- Stir in white chocolate chips.
- Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Spread raspberry preserves on top of the cooled cake and serve.
Nutritional Information:
- Calories: 350
- Protein: 4g
- Carbohydrates: 50g
- Fat: 15g
Dish Characteristics:
- Moist and fluffy
- Rich white chocolate flavor
- Tart raspberry complement
- Perfect for special occasions
User Comments:
- "This cake was a hit at my party! It was so moist and delicious, and the white chocolate and raspberry flavors were perfect together."
- "I made this cake for my daughter's birthday and it was a huge success. It was easy to make and the instructions were clear."
- "This is the best white chocolate cake I've ever had. It's not too sweet and the raspberry preserves add the perfect touch of acidity."
Special Precautions and Tips:
- Do not overmix the batter, as this will make the cake tough.
- Use high-quality white chocolate chips for the best flavor.
- Store the cake in an airtight container at room temperature for up to 3 days.
