White Chocolate Raspberry (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
Salt (½ teaspoon)
02 -
Granulated sugar (2 cups)
03 -
Baking powder (1 tablespoon)
04 -
All-purpose flour (2½ cups)
→ Wet Ingredients
05 -
Vanilla extract (1 tablespoon)
06 -
Large eggs (4)
07 -
Unsalted butter, softened (1 cup)
→ Filling and Frosting
08 -
Fresh raspberries (2 cups)
09 -
Heavy cream (1 cup)
10 -
High-quality white chocolate, chopped (8 ounces)
# Instructions:
01 -
Set your oven to 350°F (175°C). Prep three 9-inch pans by greasing them and coating them with flour.
02 -
In a big mixing bowl, toss together the sugar, flour, salt, and baking powder until it all looks uniform.
03 -
Throw in the vanilla, softened butter, and eggs with the dry stuff. Beat on medium speed with a mixer until it's nice and creamy.
04 -
Evenly pour the batter into the 3 pans. Pop them in the oven for 25-30 minutes. Stick a toothpick in to check they're done. Let them sit in pans for 10 minutes, then move onto racks.
05 -
Gently heat the white chocolate in a double boiler or microwave till smooth. Cool a little. Whip the cream until soft peaks form and then fold the melted chocolate into it.
06 -
Stack the cake layers, spreading the chocolate cream and sprinkling raspberries between each layer. Use the remaining cream to frost the sides and top. Add raspberries for a fresh decoration.
# Notes:
01 -
Use good-quality white chocolate (not chips) for better texture.
02 -
Mash some raspberries lightly to mix between layers if you like.
03 -
Store in the fridge, and it'll stay good for 3 days.