Ingredients
Equipment
Method
Cake Preparation
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- In your stand mixer, beat the softened unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well before adding the next.
- Mix in the vanilla extract and melted white chocolate until smooth.
- Gradually incorporate the flour mixture and milk until just combined.
Baking
- Divide the prepared batter evenly among the three cake pans.
- Bake for approximately 30 minutes. Check for doneness with a toothpick.
- Allow to cool in the pans for 10 minutes before transferring to wire racks.
Raspberry Filling
- In a medium saucepan, combine raspberries, sugar, lemon juice, and cornstarch.
- Cook over medium heat, stirring gently until it thickens and becomes bubbly, about 8-10 minutes.
- Remove from heat and allow to cool completely to room temperature.
Frosting
- Return to your stand mixer and beat the softened butter until smooth.
- Gradually add powdered sugar, mixing until combined.
- Fold in melted and cooled white chocolate, adjusting consistency with milk as needed.
- Stir in vanilla extract.
Cake Assembly
- Place one layer of cake on a serving plate and spread with raspberry filling.
- Add the second cake layer and repeat with raspberry filling.
- Top with the final cake layer and frost the cake with the white chocolate frosting.
Serving
- Chill the completed cake in the refrigerator for about 30 minutes to set the frosting.
- Serve chilled or at room temperature.
Nutrition
Notes
Ensure all ingredients are at room temperature for the best results. Quality ingredients enhance flavor significantly.