Heavenly White Chocolate Raspberry Cake A Luscious Berry Delight! 
This light and fluffy white chocolate raspberry cake is the perfect balance of sweet, creamy white chocolate and juicy raspberries, baked into a soft, tender crumb. Every bite is pure indulgence! 
Ingredients
For the Cake:
● 2 cups all-purpose flour
● 2 tsp baking powder
● ½ tsp salt
● ½ cup unsalted butter, softened
● 1 cup granulated sugar
● 3 large eggs
● ½ cup milk
● ½ cup melted white chocolate 
● 1 cup fresh raspberries 
Directions
Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter & Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy (about 4 minutes).
Add Eggs & White Chocolate: Add eggs one at a time, beating well after each addition. Stir in melted white chocolate and mix until combined.
Incorporate Dry & Wet Ingredients: Gradually add dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to crush them.
Bake: Divide batter evenly between prepared cake pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Frost: Let cakes cool 10 minutes in the pans, then transfer to a wire rack to cool completely.
Decorate & Serve: Frost with cream cheese frosting or whipped cream, then garnish with fresh raspberries.
Heavenly White Chocolate Raspberry Cake A Luscious Berry
