Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
- In a large bowl, using an electric mixer on medium speed, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.1 cup unsalted butter, softened, 1 ¾ cups granulated sugar
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.3 large eggs, at room temperature, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix.2 cups all-purpose flour, 1 cup milk, at room temperature
- Gently fold in the finely chopped white chocolate.6 ounces good quality white chocolate, finely chopped
- Gently swirl in the lightly mashed raspberries.1 ½ cups fresh raspberries, lightly mashed
- Divide the batter evenly between the prepared cake pans. Smooth the tops. Bake for 35-45 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are entirely cool before frosting.
- For the White Chocolate Raspberry Frosting: In a large bowl, beat the softened unsalted butter until creamy.1 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, about a cup at a time, mixing on low speed until combined. Then increase speed and beat until smooth and fluffy.3 cups powdered sugar, sifted
- Mix in the milk and vanilla extract.¼ cup milk, 1 teaspoon vanilla extract
- Pour in the melted and slightly cooled white chocolate and mix until fully incorporated and smooth.4 ounces good quality white chocolate, melted and slightly cooled
- Gently fold in the roughly chopped fresh raspberries.½ cup fresh raspberries, roughly chopped
- Assemble the Cake: Once the cakes are completely cool, use a serrated knife to level the tops if they have domed. Place one cake layer on your serving plate. Spread a generous layer of frosting over the top.
- Carefully place the second cake layer on top. Frost the entire cake, including the sides and top, with the remaining white chocolate raspberry frosting.
- For an extra touch of beauty, you can press a few fresh raspberries into the frosting or sprinkle with a few white chocolate shavings.
Notes
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze frosted cake slices for up to 1-2 months.
