Description
A delightful dessert combining sweet white chocolate and tart raspberries, perfect for special occasions.
Ingredients
Scale
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1½ tsp vanilla extract
- ½ cup white chocolate chips, melted
- 1¼ cups whole milk
- 1½ cups fresh or frozen raspberries
- ½ cup sugar
- 2 tbsp lemon juice
- 2 tbsp cornstarch mixed with 2 tbsp water
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup white chocolate, melted and cooled
- 2–3 tbsp milk
- 1 tsp vanilla extract
- Fresh raspberries, for decoration
- White chocolate curls or shavings, for decoration
- Mint leaves, for decoration
Instructions
- Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and melted white chocolate.
- Add the flour mixture to the large bowl alternately with the milk, starting and ending with the flour mix. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries break down. Add the cornstarch slurry and stir until thickened. Let the filling cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar. Stir in the melted white chocolate, vanilla extract, and milk until you reach the desired consistency.
- To assemble, level the cakes if needed. Place the first layer on a cake board. Spread a thin layer of frosting, followed by a layer of raspberry filling. Repeat with the next layer.
- Frost the outside and top of the cake. Chill slightly to set the frosting. Decorate with fresh raspberries, white chocolate curls, or piped swirls of frosting.
Notes
Make sure butter and eggs are at room temperature for a smooth batter. You can swap raspberries for strawberries or blueberries for variation.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg