Instructions
Preparing the Cake:
Preheat the Oven:
Heat your oven to 350°F (175°C). Grease and line a 9×13-inch baking tray with parchment paper, making sure to leave some overhang on the sides for easy removal.
Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy.
Add Eggs and Vanilla:
Incorporate the eggs one at a time, fully mixing after each addition. Stir in the vanilla extract.
Combine Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and salt.
Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing.
Fold in Raspberries and White Chocolate:
Gently fold in the fresh raspberries and white chocolate chunks using a spatula.
Bake:
Raspberry and White Chocolate Tray Cake
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