Luscious Layers of White Chocolate and Raspberry Bliss
🍰 A show-stopping dessert featuring moist white chocolate cake layers filled with sweet raspberry preserves and topped with creamy white chocolate frosting.
Ingredients:
Cake:
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups sugar
4 large eggs
1 tsp vanilla extract
1 cup buttermilk
1/2 cup melted white chocolate
Filling:
1 cup raspberry preserves
Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup melted white chocolate
2 tbsp heavy cream
Instructions:
Step 1: Make the Cake
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
Whisk flour, baking powder, baking soda, and salt in a bowl. In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, then vanilla and melted white chocolate. Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients.
Divide batter evenly between pans and bake for 25-30 minutes. Let cool completely.
Step 2: Make the Frosting
Beat butter and powdered sugar until smooth. Add melted white chocolate and heavy cream. Beat until fluffy.
Step 3: Assemble the Cake
Spread raspberry preserves between the cake layers. Frost the outside with white chocolate frosting.
Final Step:
Chill for 30 minutes before slicing. Garnish with fresh raspberries and white chocolate shavings.
Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes | Servings: 12