Description
A soft vanilla cake layered with bright raspberry filling and silky white chocolate frosting.
Ingredients
Scale
- 1 cup white chocolate (melted)
- 1 cup fresh raspberries
- 1/2 cup unsalted butter
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 tsp baking powder
- 1 cup whole milk
- 1 tsp vanilla extract
- 1/2 cup raspberry jam
- 2 cups powdered sugar
- 1 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.
- Cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla and melted white chocolate.
- Whisk flour and baking powder separately, then alternate adding dry ingredients and milk into batter.
- Divide batter into pans and bake for 25–30 minutes until a toothpick comes out clean. Cool completely.
- Spread raspberry jam and a layer of fresh raspberries between cake layers.
- Beat butter, powdered sugar, melted white chocolate, and cream until smooth and fluffy for frosting.
- Frost cake evenly and garnish with piped swirls, chopped white chocolate, and raspberries.
Notes
- Ensure the white chocolate is fully melted for a smooth frosting.
- Fresh raspberries can be substituted with frozen if necessary, but drain excess moisture.
- For a richer flavor, let the cake layers cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg