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White Chocolate Raspberry Cake

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A moist white chocolate cake layered with fresh raspberry filling and creamy white chocolate frosting.

Ingredients

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For the Crust:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsalted butter, softened
  • 4 oz white chocolate, melted
  • 3 large eggs
  • 1 cup buttermilk
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 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 melted white chocolate and vanilla.
  3. Alternately add flour mixture and buttermilk, beginning and ending with flour. Divide batter between pans and bake 25-30 minutes.
  4. Cool cakes completely. Spread raspberry jam between layers and top with fresh raspberries.
  5. Frost with white chocolate buttercream and garnish with additional raspberries.

Notes

You can customize the seasonings to taste.

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

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