What ingredients are needed for Raspberry White Chocolate Muffin Cake?

You’ll need all-purpose flour, sugar, baking powder, salt, butter, milk, eggs, vanilla extract, raspberries, and white chocolate chips to make this delicious cake.

How do you make Raspberry White Chocolate Muffin Cake from scratch?

To make it from scratch, mix dry ingredients, combine wet ones, fold them together, then add raspberries and chocolate chips. Bake in a 350°F oven for 30-35 minutes.

Can I use frozen raspberries for Raspberry White Chocolate Muffin Cake?

Yes, you can use frozen raspberries! Just fold them in while still frozen to maintain their shape and avoid turning the batter pink.

What is the best way to store Raspberry White Chocolate Muffin Cake?

Store it in an airtight container or wrap it in plastic wrap. It will last about 3-4 days at room temperature.

How long does Raspberry White Chocolate Muffin Cake last?

It typically lasts for about 3-4 days at room temperature or longer if frozen and properly stored.

Delicious Raspberry White Chocolate Muffin Cake Recipe

Name: Raspberry White Chocolate Muffin Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 1 cup milk; 2 large eggs; 1 teaspoon vanilla extract; 1 cup fresh raspberries; 1 cup white chocolate chips

Ingredients

Scale

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1 cup fresh raspberries
1 cup white chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large bowl, mix together the flour, sugar, baking powder, and salt.
In another bowl, whisk the melted butter, milk, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Fold in the raspberries and white chocolate chips gently.
Pour the batter into the prepared cake pan.
Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.

Prep Time: 15
Cook Time: 35