White chocolate and raspberry are one of the greatest dynamic duos of all time. Their complimentary flavors are utilized fully with this Raspberry White Chocolate Cake recipe, featuring sweet raspberry fruit filling and a delicious white chocolate cake. This pretty cake is awesome for any occasion, but especially perfect for a baby or bridal shower. Pair it with white chocolate cream cheese icing and fresh raspberry garnishes for a full raspberry and white chocolate effect. The combination of sweet and creamy with the tartness of the raspberries make this cake one to remember.
Preheat oven to 350°F. Spray 12 x 18 in. sheet cake pan with vegetable pan spray.
In medium bowl, combine flour, baking powder and salt. In small microwave-safe bowl, heat milk until hot, but not boiling. Add white chocolate; stir until chocolate melts. Add vanilla; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well. Add flour mixture alternately with melted chocolate mixture, mixing until just combined. Pour into prepared pan.
Bake 12-16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove and cool completely on cooling grid
Cut cooled cake into quarters. On serving plate, stack cut cake pieces, spreading with raspberry preserves between layers. Spatula ice cake. Decorate with white chocolate curls and berries. Refrigerate until ready to serve.