Raspberry white chocolate cake from Snacking Cakes: Simple Treats for Anytime Cravings (page 134) by Yossy Arefi

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Notes about this recipe

  • thefritschkitchen on September 29, 2025

    This is a fantastic cake and one I will return to often! I am not usually a white chocolate lover, but it goes so well with the browned butter. I did not have the issue of the raspberries, nuts and white chocolate sinking into the cake. I did use sliced almonds instead of pecans, simply because that is what I had on hand! It took a bit longer to bake (~46 minutes), but it is SO SO GOOD!

  • Jane on February 28, 2021

    This was a lovely moist cake. It lasted well too, being still very edible after 6 days. My only negative is that it looked really pretty going into the oven but almost all the raspberries, white choc chips and chopped pecans sunk into the cake leaving a rather dull look. But the flavor made up for it.

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