Irresistible Crockpot Raspberry White Chocolate Cake in 2 Hours
A delicious and easy-to-make cake combining the tartness of raspberries with the sweetness of white chocolate, prepared in a crockpot.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
- 1/2 cup milk
Instructions
- Grease the crockpot insert with butter or cooking spray.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate bowl, mix flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, mixing until just combined.
- Fold in raspberries and white chocolate chips.
- Pour the batter into the crockpot.
- Cover and cook on high for 2 hours or until a toothpick inserted comes out clean.
- Allow to cool slightly before serving.
Notes
- Fresh raspberries work best, but frozen can be used if thawed and drained.
- Check the cake after 1.5 hours to avoid overcooking.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg