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White Chocolate Raspberry Cake

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A moist and decadent cake with layers of white chocolate and fresh raspberry filling, topped with creamy frosting.

Ingredients

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For the Crust:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1/2 cup white chocolate chips, melted
  • 1 1/2 cups fresh raspberries
  • 1/4 cup raspberry jam

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. Cream butter and sugar until light. Add eggs one at a time, then mix in vanilla and melted white chocolate.
  3. Alternately add flour and buttermilk, beginning and ending with flour. Divide batter between pans.
  4. Bake for 25-30 minutes until a toothpick comes out clean. Cool completely.
  5. Spread raspberry jam between layers, top with fresh raspberries, and frost with white chocolate buttercream.

Notes

You can customize the seasonings to taste.

Find it online: https://www.receipster.com/white-chocolate-raspberry-cake-2/

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