Raspberry Snack Cake
Moist raspberry vanilla sheet cake with a luxurious white chocolate buttercream frosting
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).