Description

A soft and tender white chocolate cake layered with bright raspberry filling and frosted with silky white chocolate buttercream. This elegant yet comforting dessert is perfect for birthdays, holidays, or any special occasion.

Ingredients

2 1/2 cups all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 cup unsalted butter, softened

1 3/4 cups granulated sugar

4 large eggs

2 tsp vanilla extract

1/2 cup sour cream

1/2 cup milk

4 oz white chocolate, melted and slightly cooled

1 to 1 1/2 cups raspberry preserves or seedless raspberry jam

1–2 cups fresh raspberries (optional)

1 cup unsalted butter, softened (for buttercream)

4 oz white chocolate, melted and cooled (for buttercream)

3–4 cups powdered sugar

2–4 tbsp heavy cream or milk

1 tsp vanilla extract (for buttercream)

Pinch of salt

White chocolate ganache (optional topping)

White chocolate shavings or curls (optional topping)

Fresh raspberries (optional topping)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch or three 6-inch round cake pans.
Whisk together flour, baking powder, and salt in a medium bowl.
In a large bowl, cream butter and sugar until light and fluffy, about 3–4 minutes.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until smooth.
Mix in the melted white chocolate.
Alternate adding dry ingredients and milk, beginning and ending with dry ingredients. Mix just until combined.
Divide batter evenly between pans and smooth the tops.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
For the buttercream, beat butter until fluffy. Mix in melted white chocolate and vanilla.
Gradually add powdered sugar and beat until smooth. Add cream one tablespoon at a time to reach desired consistency. Add a pinch of salt.
Level cake layers if needed. Spread a thin layer of buttercream on the first layer and pipe a border around the edge.
Fill the center with raspberry preserves and optional fresh raspberries. Repeat with remaining layers.
Frost the outside of the cake with remaining buttercream and decorate as desired.

Notes

Frozen raspberries can be used if thawed and well-drained.

Cake layers can be baked in advance and frozen for up to 2 months.

Pipe a buttercream border around each layer to prevent filling from leaking.

Store covered in the refrigerator for up to 4 days.

Let the cake sit at room temperature for 30–45 minutes before serving.

Freeze individual slices tightly wrapped for up to 2 months.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 620
Sugar: 58g
Sodium: 260mg
Fat: 34g
Saturated Fat: 21g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 72g
Fiber: 2g
Protein: 6g
Cholesterol: 125mg