WHITE CHOCOLATE RASPBERRY DRIP CAKE
Ingredients
For the Vanilla Raspberry Cake Layers:
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup buttermilk
½ cup raspberry jam (for layering)
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For the White Chocolate Buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
½ cup melted white chocolate (cooled)
1–2 tbsp heavy cream (as needed)
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For the White Chocolate Drip:
¾ cup white chocolate chips
¼ cup heavy cream
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For Topping:
Fresh raspberries
Small meringue kisses (optional)
Extra raspberry jam (optional)
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Instructions
1. Bake the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line three 6-inch or 8-inch cake pans.
In a bowl, whisk flour, baking powder, and salt.
Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Alternate adding dry mix and buttermilk. Mix until smooth.
Divide into pans and bake for 25–30 mins or until a toothpick comes out clean. Cool completely.
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2. Make the Buttercream:
Beat butter until fluffy. Gradually add powdered sugar.
Mix in melted white chocolate. Add cream to reach desired texture.
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3. Make the Drip:
Heat cream until hot but not boiling. Pour over chocolate chips.
Let sit 1 minute, then stir until smooth. Cool slightly before using.
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4. Assemble the Cake:
Layer cake with raspberry jam and white chocolate buttercream between each layer.
Lightly frost the outside for a semi-naked look. Chill cake 15 minutes.
Drizzle white chocolate ganache over the top edge, letting it drip down sides.
Top with raspberries and meringue kisses.