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
- Fresh raspberries
- White chocolate curls or shavings
- Mint leaves
Instructions
- Preheat your oven to 350°F and grease three 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream softened butter and sugar until fluffy; add eggs one at a time, followed by vanilla extract and melted white chocolate.
- Gradually mix in the dry ingredients alternating with whole milk until just combined.
- Divide batter into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool before transferring to wire racks.
- For the raspberry filling, cook raspberries with sugar and lemon juice, then thicken with cornstarch slurry.
- To make frosting, beat softened butter and powdered sugar together; mix in melted white chocolate and milk until smooth.
- Assemble by layering cake with frosting and raspberry filling; frost the top and sides before decorating.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 36g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg