Description
A moist white chocolate cake layered with fresh raspberry filling and creamy white chocolate frosting.
Ingredients
Scale
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:
- 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 melted white chocolate and vanilla.
- Alternately add flour mixture and buttermilk, beginning and ending with flour. Divide batter between pans and bake 25-30 minutes.
- Cool cakes completely. Spread raspberry jam between layers and top with fresh raspberries.
- Frost with white chocolate buttercream and garnish with additional raspberries.
Notes
You can customize the seasonings to taste.