Description
A moist and decadent cake with layers of white chocolate and fresh raspberry filling, topped with creamy frosting.
Ingredients
Scale
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:
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- Cream butter and sugar until light. Add eggs one at a time, then mix in vanilla and melted white chocolate.
- Alternately add flour and buttermilk, beginning and ending with flour. Divide batter between pans.
- Bake for 25-30 minutes until a toothpick comes out clean. Cool completely.
- Spread raspberry jam between layers, top with fresh raspberries, and frost with white chocolate buttercream.
Notes
You can customize the seasonings to taste.