Description
A delightful cake combining the sweet flavors of white chocolate with the tartness of fresh raspberries, perfect for celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh raspberries (or frozen, thawed)
- 1/2 cup sugar (for the filling)
- 1 tablespoon lemon juice
- 8 oz white chocolate, melted and cooled slightly
- 1 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 2 tablespoons milk (or as needed)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Cream the softened butter and granulated sugar together in a mixing bowl for 3-5 minutes until light and fluffy.
- Add the eggs individually into the mixture, mixing well after each addition. Then mix in the vanilla extract.
- Combine the flour, baking powder, and salt in a separate bowl. Gradually add this to the wet ingredients, alternating with milk.
- Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, checking for doneness with a toothpick.
- Prepare the raspberry filling by cooking the raspberries, 1/2 cup sugar, and lemon juice in a saucepan over medium heat for 5-7 minutes until broken down. Allow to cool.
- Cool the cakes in their pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat 1 cup of softened butter until creamy for the frosting. Gradually mix in powdered sugar, then incorporate the melted white chocolate and adjust with milk to achieve a smooth consistency.
- Assemble the cake with one layer on a serving plate, spreading raspberry filling on top, and placing the second layer on. Frost the cake with white chocolate frosting.
Notes
For a richer flavor, add a pinch of salt to the white chocolate. Garnish with fresh raspberries and melted white chocolate for presentation.