White Chocolate Raspberry Cake (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
All-purpose flour (2½ cups)
02 -
Granulated sugar (2 cups)
03 -
Baking powder (1 tablespoon)
04 -
Salt (½ teaspoon)
→ Wet Ingredients
05 -
Unsalted butter, softened (1 cup)
06 -
Large eggs (4)
07 -
Vanilla extract (1 tablespoon)
→ Filling and Frosting
08 -
High-quality white chocolate, chopped (8 ounces)
09 -
Heavy cream (1 cup)
10 -
Fresh raspberries (2 cups)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
02 -
In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
03 -
Add softened butter, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until smooth and creamy.
04 -
Divide batter evenly among prepared pans. Bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
05 -
Melt white chocolate in a double boiler or microwave until smooth. Let cool slightly. Whip heavy cream to soft peaks, then fold in melted chocolate until combined.
06 -
Layer cakes with white chocolate cream and raspberries between each layer. Frost top and sides with remaining cream, then garnish with fresh raspberries.
# Notes:
01 -
Use high-quality white chocolate, not chips, for best results
02 -
Can lightly mash some raspberries for extra flavor between layers
03 -
Keeps in refrigerator for up to 3 days