This is Raspberry Snack Cake is a moist vanilla sheet cake loaded with raspberries and topped with luscious white chocolate buttercream. It's creamy and luxurious and definitely my new favorite.
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Unsalted butter
- Sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Buttermilk, can substitute plain yogurt or sour cream
- Raspberries, I used frozen
- Powdered sugar
- White chocolate
- Freeze dried raspberries, optional
Equipment:
- 13 x 9 Baking tin
- Parchment Paper
- Stand or hand mixer
- Paddle attachment
- Large bowl
- Whisk
- Measuring cups and spoons
Instructions:
For the cake:
Preheat oven to 350 degrees F. Prepare the baking tin with parchment paper and grease the sides. In a large bowl, whisk together 2 ¼ cups of flour, baking soda, and salt.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, 3-5 minutes. Mix in the eggs one at a time until just combined. Alternate mixing in the flour mixture and the buttermilk, mixing just until incorporated.
Toss the raspberries with the remaining ¼ cup of flour. Fold them into the batter.
Pour the batter into the baking tin. Bake for 30-35 minutes, or until a toothpick comes out clean.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.
For the frosting:
In the bowl of a stand mixer, beat the butter until creamy. Beat in the melted white chocolate. Add the powdered sugar and vanilla and beat at a low speed, scraping the sides and bottom of the bowl, until light and fluffy.
Once the cake is cooled, spread the frosting over the top. Top with freeze dried raspberries (optional).
If you like this recipe, why not try these?
Raspberry Snack Cake
Ingredients
Cake:
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 3 large eggs
- ½ tsp vanilla extract
- 2 ½ cups all-purpose flour divided
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 ½ cups raspberries frozen
Frosting:
- 1 cup unsalted butter, softened
- 12oz (340g/2 cups) white chocolate, melted and cooled slightly
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
For the cake:
- Preheat oven to 350 degrees F. Prepare the baking tin with parchment paper and grease the sides. In a large bowl, whisk together 2 ¼ cups of flour, baking soda, and salt.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, 3-5 minutes. Mix in the eggs one at a time until just combined. Alternate mixing in the flour mixture and the buttermilk, mixing just until incorporated.
- Toss the raspberries with the remaining ¼ cup of flour. Fold them into the batter.
- Pour the batter into the baking tin. Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.
For the frosting:
- In the bowl of a stand mixer, beat the butter until creamy. Beat in the melted white chocolate. Add the powdered sugar and vanilla and beat at a low speed, scraping the sides and bottom of the bowl, until light and fluffy.
- Once the cake is cooled, spread the frosting over the top. Top with freeze dried raspberries (optional).
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