Raspberry and White Chocolate Tres Leches Cake
A refreshing take on the traditional tres leches cake, this recipe incorporates the sweetness of fresh raspberries and the creaminess of white chocolate.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup fresh raspberries
- 1 cup white chocolate chips
Instructions
Preheat and Prepare the Pan
Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking dish and set it aside.
Mix the Batter
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
Add the Dry Ingredients
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.
Fold in the Raspberries and White Chocolate
Gently fold in the fresh raspberries and white chocolate chips into the cake batter.
Pour the Batter into the Pan
Pour the cake batter into the prepared baking dish and smooth out the top.
Bake the Cake
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Tres Leches Mixture
In a large bowl, whisk together the evaporated milk, condensed milk, and heavy cream. Stir in the vanilla extract.
Assemble and Serve
Once the cake is completely cool, poke holes all over the top using a skewer or fork. Pour the tres leches mixture slowly over the top of the cake, allowing it to absorb fully. Cover with plastic wrap and refrigerate for at least 2 hours before serving.