white chocolate raspberry dream cake
ingredients
for the cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- ½ cup white chocolate, melted
for the raspberry filling:
- 1 ½ cups fresh raspberries
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
for the white chocolate frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup white chocolate, melted
- 2 tbsp heavy cream
- 1 tsp vanilla extract
instructions
1. preheat oven to 350°f (175°c). grease and flour two 9-inch cake pans.
2. in a bowl, whisk together flour, baking powder, and salt.
3. in a large bowl, beat butter and sugar until light and fluffy.
4. add eggs one at a time, mixing well after each. stir in vanilla extract.
5. alternately add dry ingredients and milk, starting and ending with dry ingredients. mix until just combined.
6. fold in the melted white chocolate.
7. divide batter evenly between the prepared cake pans.
8. bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. let cakes cool completely before assembling.
for the raspberry filling:
10. in a small saucepan, combine raspberries, sugar, cornstarch, and lemon juice.
11. cook over medium heat, stirring constantly until thickened. let cool.
for the frosting:
12. beat butter until creamy. gradually add powdered sugar, mixing well.
13. add melted white chocolate, vanilla extract, and heavy cream. beat until smooth and fluffy.
to assemble:
14. place one cake layer on a serving plate. spread raspberry filling over the top.
15. place the second cake layer on top and frost the entire cake with the white chocolate frosting.
16. garnish with fresh raspberries and white chocolate shavings.