Raspberry White Chocolate Cake

Step 1

Preheat oven to 350°F. Butter an 8-inch round cake pan and line the bottom with parchment.

Step 2

Whisk together flour, baking powder, and a pinch of salt in a medium bowl.

Step 3

Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes.

Step 4

Add eggs one at a time, beating after each addition until fully combined.

Step 5

Stir in vanilla extract, then gently fold in the flour mixture until no streaks remain.

Step 6

Pour batter into the prepared pan and smooth the top with a spatula.

Step 7

Bake until a toothpick inserted in the center comes out clean, 25–28 minutes.

Step 8

Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Step 9

Heat cream in a small saucepan until it steams; remove from heat and pour over white chocolate.

Step 10

Let sit 2 minutes, then stir until smooth and glossy. Cool to room temperature.

Step 11

Place cooled cake on a serving plate and spread ganache over the top and sides.

Step 12

Arrange fresh raspberries over the ganache in concentric circles or clusters.

Step 13

Chill at least 15 minutes before serving so ganache sets.