Description
A light and decadent layered cake made with moist vanilla cake, a sweet-tart raspberry filling, and luscious white chocolate cream cheese frosting.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 1/4 cups buttermilk
- 1 1/2 cups fresh or frozen raspberries
- 2 tbsp raspberry jam
- 8 oz white chocolate, melted and cooled
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Extra raspberries and white chocolate shavings (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Alternately add dry ingredients and buttermilk, mixing until just combined.
- Divide batter between cake pans and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
- For the filling: mash raspberries with raspberry jam and set aside.
- For the frosting: beat cream cheese and butter until smooth. Add melted white chocolate, powdered sugar, and vanilla. Mix until creamy.
- Assemble cake: place one cake layer on a plate, spread with raspberry filling, then top with second cake layer.
- Frost cake with white chocolate frosting and garnish with fresh raspberries and white chocolate shavings.
- Chill slightly before slicing for clean cuts.
Notes
- Frozen raspberries should be thawed and drained before use.
- For extra raspberry flavor, add a layer of raspberry preserves between the cake and frosting.
- Best served chilled to keep frosting firm.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American, European